Kachumber Salad (Indian Kachumber salad)

Name: Kachumber Salad (Indian Kachumber salad)
Prep time: 12 min
Yield: 2 servings
Cuisine: Indian
Ingredients: cucumber 180 g; tomato 160 g; red onion 70 g; cilantro 15 g; lime juice 1.5 tbsp; ground cumin 0.5 tsp; chaat masala 0.5 tsp; salt 0.3 tsp

Quick answer

Active time: 12 min
Waiting: See the steps
Level: Easy
Servings: 2 servings
Ingredients: 8

About this dish

Warm, earthy cumin and the salty tang of chaat masala sit on top of lime juice, giving plain cucumber and tomato an unmistakably Indian taste.

Scooping out some of the seedy centers keeps the vegetables from weeping into the dressing. Finely diced red onion soaked in cold water for 3 minutes loses its sharp bite, and it is drained in a sieve rather than squeezed. Cilantro is chopped together with its tender stems, which carry more aroma than the leaves alone. Left for about 15 minutes before serving, the vegetables trade flavors and the bowl tastes more of a piece.

Ingredients

servings

IngredientAmount

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Instructions

6 steps

1

Rinse 180 g cucumber and 160 g tomato, then dry them well.

Scoop out some of the seed-heavy centers with a spoon so the salad stays crisp and the lime dressing does not turn watery.
2

Dice the cucumber and tomato into small pieces, about 5 mm if possible.

Keeping the pieces similar in size helps the lime juice, cumin, and chaat masala coat everything evenly.
3

Finely chop 70 g red onion and soak it in cold water for 3 minutes.

Drain it in a sieve, but do not squeeze hard, so it loses harshness while keeping a clean, crisp texture.
4

Finely chop 15 g cilantro, using the leaves and tender stems together.

Discard any thick or tough stem sections, because they can make the raw salad feel coarse instead of fresh.
5

In a large bowl, first mix 1.5 tablespoons lime juice, 0.5 teaspoon ground cumin, 0.5 teaspoon chaat masala, and 0.3 teaspoon salt.

Stir until the salt starts dissolving before adding the vegetables.
6

Add the prepared vegetables and cilantro, then toss gently from the bottom upward.

Let the salad rest for about 15 minutes, toss once more if juices collect, and serve it cool while the vegetables still have bite.