Fresh and Zesty Indian Kachumber Salad
Indian Kachumber Salad is a refreshing, tangy, and vibrant dish that’s perfect for any meal. A simple yet flavorful combination of fresh vegetables, herbs, and spices, Indian Kachumber Salad is a versatile side dish that can complement a variety of Indian dishes.
Ingredients
- 1 small cucumber, peeled and chopped (about ½ cup)
- 1 medium tomato, chopped (about ½ cup)
- 1 small onion, chopped (about ⅓ cup)
- 1/4 cup fresh coriander (cilantro), chopped
- 1 tablespoon fresh mint leaves, chopped
- ½ to 1 teaspoon green chili, finely chopped (optional)
- ¼ teaspoon red chili powder or cayenne pepper
- ½ teaspoon roasted cumin powder
- 2-3 pinches black salt (optional)
- Salt to taste
- 2 teaspoons lemon juice (or to taste)
Instructions
- Prepare Vegetables: Peel and chop the cucumber into small pieces. Chop the tomato and onion into bite-sized pieces
- Soak Onions (Optional): If you find raw onions too pungent, soak the chopped onions in water for 10-15 minutes, then drain.
- Chop Herbs and Chilies: Chop the fresh coriander (cilantro) and mint leaves. Finely chop the green chili if using.
- Mix Ingredients: In a mixing bowl, add the cucumber, tomato, onion, coriander, mint, and green chilies.
- Season the Salad: Sprinkle the red chili powder, cumin powder, black salt, and regular salt over the vegetables. Add the lemon juice and mix everything thoroughly.
- Taste and Adjust: Taste the salad and adjust the salt or lemon juice as needed.
- Serve: Serve immediately for the freshest flavor and crunch.
Notes
- Vegetable Variations: Feel free to add other crunchy vegetables like grated carrots, shredded radish, or boiled peas for extra color and nutrition.
- Spice Adjustments: For a spicier kick, increase the green chilies or use fresh jalapeño. If you prefer a milder flavor, omit the chilies or reduce the red chili powder.
- Make Ahead: You can prep the vegetables in advance, but wait until just before serving to add the lemon juice and salt. This will keep the salad fresh and crunchy.
- Storage: Store leftover salad in the refrigerator for up to 2-3 hours. The salad becomes watery over time due to the vegetables releasing their juices.