Kachumber Salad Recipe (Zesty Indian Salad)
User Reviews
5
Kachumber Salad Recipe (Zesty Indian Salad)
Description
The Kachumber Salad Recipe (Zesty Indian Salad) features a mix of finely chopped fresh vegetables such as cucumber, tomatoes, and onions, combined with chopped green chilies, mint, and coriander leaves for a herbaceous touch. It’s seasoned with lemon juice, cumin powder, red chili powder, and salt to bring a balance of tangy, spicy, and earthy notes. The salad is tossed well to allow the flavors to meld and serve fresh, lending crisp texture and vibrant color to the dish. It brings freshness that can help offset spicy or rich Indian entrees.
Its combination of crunchy vegetables and zesty seasonings provides a lively palate cleanser or side dish alongside a main course. Optional garnishes of lemon wedges and mint leaves add bright appeal. The salad’s versatility is shown in the potential for adding other crunchy vegetables like carrots or radish, which can be grated or finely chopped, and the inclusion of roasted seeds or peanuts for texture and taste.
To prepare ahead, the base vegetables except onions and herbs can be chopped in advance and refrigerated without lemon juice or salt, helping the salad keep for a few hours. Adjust seasonings to taste before serving to maintain optimal freshness.
Ingredients
- ⅓ cup onion chopped, or 1 small to medium onion
- ½ cup tomato chopped or 1 medium tomato
- ½ cup cucumber - peeled and chopped, or 1 small to medium-sized cucumber
- 1 tablespoon mint chopped, leaves
- ¼ cup Coriander leaves chopped , (cilantro)
- 1 to 2 teaspoons lemon juice or as needed
- ½ to 1 teaspoon green chilies - chopped or ½ teaspoon chopped serrano or jalapeno - optional
- ¼ teaspoon red chili powder or cayenne pepper
- ½ teaspoon cumin powder or ground cumin, roasted
- 2 to 3 pinches black salt - optional
- salt or food grade, edible rock salt or pink salt as required
- 2 to 3 lemon for garnish, optional, wedges
- 4 to 5 mint leaves for garnish, optional, sprigs
Instructions
Prep Veggies
- Rinse, pat dry, peel, and chop the cucumber. Rinse, wipe dry and chop tomatoes. Peel onions and rinse them.
- Chop the veggies including green chillies if using.
- Rinse the coriander and mint leaves very well. Pat dry with a clean kitchen towel or dry the herbs in a salad spinner.
Make Kachumber salad
- Transfer the chopped veggies in a bowl.
- Add the chopped green chillies, red chilli powder, roasted cumin powder or ground cumin.
- Add coriander leaves and mint leaves. Sprinkle with black salt if using and regular white salt or pink salt.
- Drizzle lemon juice.
- Mix and toss the salad well so that the ingredients are mixed evenly.
- Check the seasoning and add more salt or lemon juice, according to your preferences.
- Serve the kachumber salad straightaway.
Serving Suggestions
- Kachumber pairs well with any Indian meal. It brings in a lot of freshness not only to your meal but also to your palate and you will definitely enjoy eating it.
- Serve kachumber salad with some lentils and rice or roti, a vegetable pulao, any Indian vegetarian curry or gravy paired with bread or rice or naan.
Storage
- Kachumber tastes best when eaten as soon as it is made. If you keep it sitting for few hours, it becomes slightly watery due to the vegetables leaving their juices when mixed with salt.
- If at all you have any leftovers, keep in the refrigerator for a couple of hours and try to eat it on the same day.
Notes
- Include grated or finely chopped crunchy vegetables like carrots, radish, or blanched cabbage to add more texture and flavor variation.
- Freshly cracked black pepper or ground turmeric can replace or complement the red chili powder for different spice notes.
- Add roasted peanuts or seeds such as pumpkin or sunflower seeds for a crunchy texture and nutty flavor.
- Prepare vegetables in advance except for onions and fresh herbs; store them without lemon juice or salt up to a few hours to save time before serving.
- Adjust lemon juice and salt to taste just before serving to keep the ingredients fresh and vibrant.
- This recipe scales well for larger groups or potlucks.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 33 kcal
% Daily Value*
| Calories | 33kcal | 2% |
| Carbohydrates | 7g | 2% |
| Protein | 1g | 2% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Sodium | 988mg | 41% |
| Potassium | 239mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 661IU | 13% |
| Vitamin B1 (Thiamine) | 1mg | |
| Vitamin B2 (Riboflavin) | 1mg | |
| Vitamin B3 (Niacin) | 1mg | |
| Vitamin B6 | 1mg | |
| Vitamin C | 20mg | 22% |
| Vitamin E | 1mg | |
| Vitamin K | 12µg | |
| Calcium | 33mg | 3% |
| Vitamin B9 (Folate) | 22µg | |
| Iron | 1mg | 6% |
| Magnesium | 17mg | 4% |
| Phosphorus | 33mg | |
| Zinc | 1mg |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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