Kachumber (Indian Salad)

Whether you refer to it as Indian chopped salad, kheere tamatar ka salaad, or simply kachumber, this quick and effortless indian salad can be prepared in just 5-10 minutes (most of the time required is for chopping the vegetables!).Vegan, oil and fat-free!

This refreshing salad consists of diced cucumbers, tomatoes, red onions, green chillies, and fresh cilantro and offers a delightful crunch and a cooling touch to any Indian meal.

This classic indian salad recipe is one of the most easy recipe that you can put together in few minutes! Once you taste it, you won't be able to resist its flavors! It not only serves as a refreshing dish on its own but also complements everyday meals like dal tadka, curries and pulao, making it a must-have addition to any Indian feast!

Traditional indian cuisine is not at all big on salads. Instead, vegetables are commonly enjoyed in various other forms, such as simple everyday sabzi (vegetable stir-fries) or cooked with lentils to create flavorful dishes. In Indian households, salads are often kept simple and straightforward, typically consisting of a few ingredients. There are maximum 2 or 3 kinds of salads that I grew up eating. One of the most common was kachumber especially during summers!

What is Kachumber

Kachumber salad is a simple indian side dish featuring raw vegetables like cucumbers, tomatoes, onions, green chillies and cilantro. These vegetables are usually chopped or sliced and seasoned with lime or lemon juice, salt, and sometimes a touch of spice, such as chaat masala or roasted cumin powder.

Kachumber, pronounced as "ka-choo-mer" is a Hindi word meaning "to squish long enough to turn into a mince". In the culinary context, the verb refers to the act of pressing or squishing an ingredient to break it into small pieces or granules. While making the kachumber salad, mix and squeeze the vegetables with gentle hands so that they release bit of their juices.

Indian kachumber salad is one of the most common in indian homes. It is an oil free, fat free healthy salad with a tangy dressing. It has mild kick from sharp indian green chillies and tang from lime juice. The spice levels can be easily customized to suit your preferences, and if you wish, you can include additional vegetables like carrots, bell peppers, or radishes to enhance its variety and texture.

Jump to:

• What is Kachumber
• Ingredients
• How To Make Kachumber Salad
• Recipe tips
• Variations
• FAQ
• Kachumber (Indian Chopped Salad)

Ingredients

• Onions - Traditionally, red onion is used because of their sweetish flavor. You could use any kind of onions you like.
• Cucumber - I like using them and recommend english cucumbers because of their crunchy texture. Leave on the skin if you wish. There is no need to de seed the cucumbers. Persian cucumber is fine to use as well. If you are using regular cucumbers, I suggest scooping out the seeds.
• Tomatoes - I use roma tomatoes. Again, there is no need to de seed, however make sure that the tomatoes are firm and not too sour.
• Green Chillies - I use sharp indian green chillies, you need just 1 or 2 for a kick here and there. Use thai chillies or diced up serrano peppers instead, de seed if you wish.
• Spices - In addition to the above spices, you could add chaat masala, kala namak (tangy indian rock salt, if available), red chili powder if you wish.

To Make Roasted cumin powder at home, simply dry roast 1 teaspoon cumin seeds in a small pan until they turn brown and smoky. Let cool slightly. Powder using a coffee grinder or mortar pestle. You could also make a large quantity- like ¼ cup cumin seeds and store the powder in an air tight container for a month or so.

How To Make Kachumber Salad

1. Peel and De seed the vegetables (if you wish)- Peel the cucumber and onions.
2. Dice the Vegetables

• Onions - Cut the peeled onion in half. Place the flat side down on the chopping board. Make parallel vertical cuts(about ¼ inch apart) with knife tip. Rotate the onion still facing down. Make parallel horizontal cuts all across the onion. Keeping it all together, slice the onion vertically into about ¼ inch dices.
• Cucumber - Half the cucumber lengthwise. Place the flat side down on the chopping board. Cut parallel vertical cuts(about ¼ inch apart) with knife tip to resemble long batons. Dice the batons into ¼ inch pieces.
• Tomatoes - Cut tomatoes into half. You could scoop out the seeds from each half using a small spoon. I don't. Cut each half lengthwise, rotate and the dice into ¼ inch pieces.
• Cilantro /Coriander Leaves - Cut off about 1 inch of the stems. Chop the leaves and remaining tender stems.
• Green chillies - I simply finely chop them.

Tip - You could use a vegetable chopper for dicing the vegetables.

3. Toss together - Add all the vegetables to a large bowl. Add the lime juice. Sprinkle the salt, roasted cumin powder and black pepper powder. Toss together using hands. Let marinate for a short while (5-7minutes) and then serve.

Tip - Use a dash of red chilli powder(or cayenne pepper) instead of black pepper. I prefer the combination of green chillies and pepper powder.

Recipe tips

• Use Fresh vegetables - Use crisp cucumbers, ripe tomatoes, and fresh cilantro. Fresh ingredients will enhance the overall taste and texture of the salad.
• Keep it Cold - For the best flavor, add cold cucumbers and tomatoes to the salad. Additionally, refrigerate the salad while marinating to maintain a refreshing temperature.
• Uniform Cut- Try to keep the sizes of the vegetables similar no mater how large or small you cut them.
• Avoid Making Ahead- Prepare the kachumber salad just before serving. After 10-15 minutes, the vegetables will start releasing water, causing a loss of crunchiness. Enjoy the salad immediately to savor its fresh and crisp texture.
• Feel free to adjust the vegetable quantities according to your preference. I like to keep the quantity of cucumbers and tomatoes slightly more than onions(else onion gets overpowering), however you can use equal amount of vegetables.
• Skip green chillies if making for kids.

Variations

• Add fruits like diced up mangoes, pineapples, pomegranate arils or kiwi for a fruity twist to kachumber.
• For extra texture and taste, include roasted peanuts or cashews in the salad. Alternatively, to add a delightful crunch, you can use pumpkin or pepitas seeds as a nut-free option.
• To make your kachumber salad more substantial, include boiled chickpeas, red kidney beans, or sprouted lentils. These protein-rich additions provide a heartier and more satisfying salad. I have a similar recipe using sprouted moong dal that uses the same vegetables.
• Although not traditionally common in kachumber, if you enjoy the refreshing taste of mint, feel free to add a few leaves to your salad. It adds a pleasant herbal note to the overall flavor profile.
• As I already mentioned, you could add chopped red radishes, sweet peppers, shredded carrots, grape tomatoes or avocados.
• Add chaat masala if you like.

FAQ