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Recipe - Kachumber : Indian Salad

by Erica Green

NOTE: Print this Page for easy reference when cooking.

 
There comes a time, when you are eating rich and spicy Indian food, when you just want a little bit of relief.  That is where Kachumber salad comes into its own, as a fresh and cooling Indian side dish. 

 
Ingredients

Serves 6

• 1/2 red onion, finely chopped
• 2 Tbsp. lemon juice
• 1 Tbsp. oil
• pinch salt and pepper
• 4 tomatoes, deseeded and roughly chopped
• 2 continental cucumbers, core removed and roughly chopped.
• 1 carrot, peeled and cut into strips.
• 2 Tbsp. coriander and/or mint, chopped
• 1/2 Tsp. cumin seeds

 
Method

• Combine the onion, lemon juice, oil, salt and pepper.  Allow to macerate whilst you prepare the other ingredients.   This will slightly pickle the onions and make them less intense.
• Lightly toast the cumin seeds in a dry pan. Crack, but not grind, the seeds in a mortar and pestle.
• Mix the tomatoes, cucumber and carrot in a salad bowl.  Top with the chopped coriander or mint. Pour over the onion and dressing mixture and sprinkle with the toasted cumin seeds.
• You can prepare the salad in advance but add the dressing and cumin seeds just before serving.

About the Recipe

• This recipe is suitable for vegetarians and vegans.
• If you don't like coriander, and I know that there are some of you out there who don't, just substitute with chopped mint.
• A mandolin or V sliver will make quick work of the carrot strips.  However, it come with a warning.  I have a love-hate relationship with this piece of kitchen equipment, and possess the scars to show for it, so always use the guard.
• In this situation I remove the core of the cucumber and tomatoes, because otherwise they would add too much water to the salad.

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