Kachumber, an everyday Indian salad made with cucumbers, onions, tomatoes and fresh herbs. Kachumber salad is a staple in many Indian homes & is made to serve as a side with their everyday meals. The fresh raw veggies are cooling to the body and help to tone down the heat of the spicy curries. This simple salad is almost there in every special Indian meal, it be a restaurant buffet or a wedding meal.
In restaurants, Professional chefs julienne the veggies so beautifully exhibiting their skills. But for the taste, we love the homemade one more. The colorful veggies look & taste so good with a refreshing lemon flavor. In this post I share with you how to make this with ease at home.
We make kachumber quite often and I always fine chop the vegetables to bite sized for convenience. You can also julienne them. It also goes well in sandwiches, burgers & even in wraps/rolls. It is an oil-free salad and is just dressed with fresh lemon juice & salt.
If you are newbie and learning to cook Indian, then do try this simple salad to perk up the nutrition of your meal. Chopping is the only task here which can be easily done while you cook your curry or dal.
Here I have used only onions, tomatoes & cucumber but veggies like radish, carrots and beets also go well. The last 3 veggies are best julienned instead of being chopped. There is nothing better than a fresh salad in your meal, so try and use fresh & young vegetables here.
How to make kachumber
1. Rinse cucumbers, onions and tomatoes under running water. I prefer to sprinkle some sea salt, and spray vinegar over the salad veggies & rest them for 5 minutes. Rub and then rinse them off under running water.
2. I do the same with the rest – lemon, green chilies and coriander leaves. Fill a bowl with clean water and rinse the coriander leaves well. Change the water in the bowl and repeat a few times.
3. Chop or julienne all the veggies. You may peel the cucumbers if you want. Since mine had thin skin, so I preferred to keep them. Add all of them to a bowl.
4. Then add some lemon juice, salt & ground black pepper. Taste test and add more as needed. Add lemon and salt only when you are ready to serve. Do not rest the salad after adding salt and lemon as the veggies will let out moisture.
5. Add little red chilli powder (optional). My Mom always made a spice mix with roasted red chilies, roasted cumin and garlic to sprinkle on this. I use the same. It is super flavorful with hints of heat and pungent flavors. If you don’t like plain kachumber, you can do the same.
Serve kachumber right away with an Indian meal.
Ingredients (US cup = 240ml )
- 250 grams cucumbers
- 150 grams tomatoes (2 medium)
- 50 grams onions (1 medium)
- ¼ teaspoon Himalayan salt (or any, adjust to taste)
- ½ teaspoon roasted cumin powder (roasted jeera powder)
- ¼ teaspoon crushed black pepper (or ¼ teaspoon red chilli powder)
- ⅛ teaspoon red chilli powder (for garnish)
- 1 small lemon (adjust to taste)
- ¼ cup chopped coriander leaves
- Sprinkle little sea salt and vinegar over cucumbers, onions, tomatoes, coriander leaves, green chilies and lemon. Leave them for 5 minutes, rub and rinse them (except coriander leaves) well under running water. Pat them dry with kitchen tissues or air dry them for a while.
- Add coriander leaves to a bowl of water and rinse them, changing water a few times. Place them on a kitchen tissue or colander to remove excess moisture.
- Julienne or chop all the vegetables to bite sizes. If you want you may peel the cucumbers & deseed before chopping. Add them to a mixing bowl.
- Chop coriander leaves and add them too. When you are ready to serve the kachumber, sprinkle salt and lemon juice. Mix it.
- Transfer to serving bowls and garnish kachumber with black pepper, cumin powder and red chilli powder.
Alternative quantities provided in the recipe card are for 1x only, original recipe.
For best results follow my detailed step-by-step photo instructions and tips above the recipe card.
NUTRITION INFO (estimation only)
© Swasthi’s Recipes