Kachumber Salad
Kachumber Salad is a fresh, crunchy Indian salad of finely chopped onion, tomato, and cucumber tossed with lemon juice, roasted cumin, and coriander. It is tangy, juicy, and lightly spiced, and it adds a clean contrast to rich curries, dal, biryani, and grilled dishes. There is no cooking involved, so it comes together in minutes and is best made just before the meal. Chop the vegetables evenly and not too large, so every spoonful has a mix of all three. A practical tip: add the salt and lemon juice at the very end, as salt draws water from cucumber and tomato and can make the salad soggy if it sits too long.
Ingredients
11 itemsStep-by-Step Instructions
6 steps-
1
Step 1
Peel and finely chop the onion. Soak the chopped onion in cold water for 5 minutes, then drain well. This step reduces sharpness while keeping the crunch.
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2
Step 2
Finely chop the tomatoes. If the tomatoes are very juicy, remove some of the seeds so the salad does not become watery.
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3
Step 3
Peel the cucumber if the skin is thick or bitter, then finely chop it to a similar size as the onion and tomato.
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4
Step 4
In a mixing bowl, combine the drained onion, chopped tomatoes, chopped cucumber, and finely chopped green chilli.
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5
Step 5
Add the roasted cumin powder, chaat masala, black salt, salt, and black pepper powder. Toss gently to mix.
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6
Step 6
Add the lemon juice and chopped coriander leaves just before serving. Toss once more, taste, and adjust salt or lemon if needed. Serve immediately.
Chef's Pro Tip
For optimal flavor, ensure all fresh spices are freshly roasted or ground before adding. Adjust seasoning gradually according to taste and let the dish rest for 3–5 minutes before serving.
