Kachumber in Hindi translates into ‘tiny pieces of raw vegetables’. It is a popular salad dish of the Indian cuisine consisting of freshly chopped tomatoes (tamatar), cucumbers (kakdi), onions (pyaaz) and chillies (mirchi). The dressing can be vinegar-based or curd-based. This salad is an easy-peasy one and never fails to make a lasting impression with its lip-smacking taste. I have also used some other vegetables here, different variations can be used. Roasted peanuts (moongfali) add a nice touch to the dish, giving it a crunchy and toasty flavour. For the salad dressing, vinegar has been combined with olive oil and a few spices, which can be added according to taste. Addition of honey brings a mild sweetness to the table. This is topped with a hint of lemon juice which sets the flavour wheels spinning into motion. Kachumber Salad is the go-to salad whenever there is a time crunch, with its timeless and impressive flavours.
How to make Kachumber Salad
|Tomato, chopped||½ cup|
|Cucumber, chopped||½ cup|
|Onion, chopped||½ cup|
|Capsicum, chopped||½ cup|
|Radish, chopped||½ cup|
|Carrot, chopped||½ cup|
|Peanuts, roasted||½ cup|
|Resins||2 table spoon|
|Green chilies, chopped||1 tea spoon|
|Green coriander, chopped||1 table spoon|
|Garlic, crushed||1 tea spoon|
|Vinegar||1 tea spoon|
|Olive Oil||1 table spoon|
|Honey||1 tea spoon|
|Ground black pepper||to taste|
|Lemon Juice||1 table spoon|
- 1. Mix all the dressing material and keep aside.
- 2. Roast the peanuts and set aside.
- 3. Cut all the vegetables into small cubes.
- 4. Mix vegetables, resins, peanuts and coriander leaves. Add salt and pepper.
- 5. Now add prepared dressing and arrange this in a salad bowl.