Description
Kachumber Salad is a quick and refreshing Indian side dish featuring finely chopped cucumbers, tomatoes, onions, and green chili, tossed with aromatic spices and fresh lemon juice. This vibrant salad is perfect as a light accompaniment to any meal or can be enjoyed on its own for a healthy, flavorful snack.
Ingredients
Vegetables
- 250 grams cucumbers, finely chopped
- 150 grams tomatoes (2 medium), finely chopped
- 50 grams onions (1 medium), finely chopped
- 1 green chili, deseeded and chopped
Spices & Seasonings
- ¼ teaspoon Himalayan salt (or any salt), adjust to taste
- ½ teaspoon roasted cumin powder (roasted jeera powder)
- ¼ teaspoon crushed black pepper (or ¼ teaspoon red chili powder)
- ⅛ teaspoon red chili powder (for garnish)
Extras
- 1 small lemon, freshly squeezed (adjust to taste)
- ¼ cup chopped coriander leaves
Instructions
- Prepare Vegetables: Wash thoroughly and finely chop cucumbers, tomatoes, and onions uniformly for a great texture.
- Combine Ingredients: Place the chopped cucumbers, tomatoes, onions, and chopped green chili into a large mixing bowl.
- Add Spices: Sprinkle in salt, roasted cumin powder, crushed black pepper, and red chili powder evenly over the vegetables.
- Mix Lemon Juice: Squeeze fresh lemon juice over the mixture and mix everything well to blend the flavors.
- Add Coriander: Stir in the chopped coriander leaves, tossing gently for freshness and aroma.
- Adjust Seasoning: Taste the salad and adjust salt or spices as needed for your preference.
- Let it Rest: Allow the salad to rest for 5 minutes to let the flavors meld beautifully.
- Serve: Serve immediately fresh alongside your favorite Indian meals or enjoy as a standalone refreshing salad.
Notes
- For extra heat, keep the green chili seeds.
- You can substitute Himalayan salt with regular table salt.
- Roasting cumin powder before adding intensifies its flavor.
- This salad is best served fresh but can be refrigerated for up to 2 hours.
- Add finely chopped mint leaves for a different aroma.
