Kachumber Salad

Kachumber is the bowl I make when dinner already has something rich — dal, roti, or dahi vada — and the table still wants something cool and sharp.

Cucumber, tomato, onion, lemon, and a pinch of spice. No cooking. Ten minutes. That’s the whole recipe.

Thoughtsout
Cut everything small. The salad should eat in one spoon, not in big crunchy chunks.

Ingredients

Vegetables

• 1 medium cucumber, finely chopped (peel if the skin is thick)
• 2 ripe tomatoes, finely chopped
• 1 small onion, finely chopped
• 1 green chili, finely chopped (optional)
• 2 tablespoons fresh coriander leaves, chopped

Dressing

• Juice of 1 lemon (about 2 tablespoons)
• 1/2 teaspoon roasted cumin powder
• 1/4 teaspoon chaat masala (optional)
• A pinch of black salt (optional)
• Salt to taste

Method

1. Wash the cucumber, tomatoes, and coriander. Peel the cucumber if the skin is thick. If the tomatoes are very watery, scoop out the seeds.
2. Chop the cucumber, tomatoes, and onion into small even pieces, about the size of a pea. Chop the green chili and coriander.
3. Add everything to a mixing bowl.
4. Squeeze in the lemon juice. Add roasted cumin, chaat masala, black salt if using, and salt.
5. Toss well. Taste. It should be lemony and a little salty.
6. Serve at once, next to dal tadka, rice, roti, or dahi vada. Do not make it too far ahead.

Common mistakes

Big chunks fight the rest of the thali. Lemon and salt added too early make the salad watery. Toss them in just before you eat.

Questions people ask

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