Kachumber Salad Recipe | Indian Kachumber Salad
User Reviews
5
Kachumber Salad Recipe | Indian Kachumber Salad
Description
Kachumber Salad Recipe blends diced cucumbers, tomatoes, and raw onions combined with optional radish and carrot to add extra texture and subtle sweetness. Fresh coriander leaves and mint provide herbal brightness. The vegetables are tossed with freshly squeezed lemon juice for acidity and balanced with a mix of regular salt, black salt, roasted cumin powder, and freshly crushed black pepper, giving the salad a distinct tangy and mildly spicy profile.
The salad’s crispness and light seasoning make it ideal for accompanying rich or spicy Indian dishes, adding a refreshing contrast. It can be served immediately as the best flavor and texture are at their peak when fresh.
For best results, prepare the salad just before serving to keep the vegetables crisp, and ensure to add the seasoning last for even flavor distribution. Using fresh, quality ingredients enhances the natural flavors.
Ingredients
- 1 cup cucumber diced small
- ¼ cup carrot diced small (optional)
- ¼ cup radish diced small (optional)
- ¾ cup tomato diced small
- ½ cup onion thinly sliced or chopped small
- ¼ cup Coriander leaves finely chopped
- mint optional, a few leaves
- 1 tablespoon lemon juice freshly squeezed, or lime juice
- 1-2 green chili remove seeds if needed, chopped
- ¼ teaspoon cumin powder roasted
- ¼ teaspoon black pepper freshly crushed
- ¼ teaspoon salt or as per taste
- ¼ teaspoon black salt or as per taste
Instructions
- Take cucumber, tomato, carrot, radish, onion in a bowl.
- Add chopped green chili, chopped coriander leaves, mint leaves, lemon juice, black salt, salt, roasted cumin powder, crushed pepper. Combine well.
- Check the seasoning. Add more salt or lemon juice if required.
- Serve the kachumber salad immediately.
Notes
- Use fresh vegetables and herbs for the most vibrant taste.
- Add salt, pepper, and spices just before serving to preserve crispness and flavor balance.
User Reviews
Overall Rating
5
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