Cachumbar

Cachumbar Recipe - Traditional Indian Salad | Your Ultimate Guide

Region / culture: India | Preparation time: 10 minutes | Cooking time: 0 minutes | Servings: 4

Introduction

Cachumbar is a refreshing and flavorful Indian salad that is perfect for a hot summer day. This simple dish is made with fresh tomatoes, scallions, cilantro, and a few seasonings. It can be served as a side dish or as a topping for grilled meats or vegetables.

History

Cachumbar has its origins in Indian cuisine, where it is commonly served as a side dish or condiment. The word "cachumbar" is derived from the Hindi word "kachumber," which means "to cut into small pieces." This salad has been enjoyed in India for centuries and has since spread to other parts of the world.

Ingredients

3 ripe tomatoes
2 chopped scallions
0.25 tsp sugar
3 tbsp chopped cilantro
salt

How to prepare

Remove the cores from the bottom of the tomatoes using a sharp paring knife.
Halve the tomatoes, remove the seeds, and dice the flesh.
Combine the tomatoes with the scallions, sugar, salt, and chopped cilantro. Serve at room temperature.

Variations

For a spicy kick, add a chopped green chili or a dash of hot sauce to the salad. You can also add diced cucumber or bell peppers for extra crunch.

Cooking Tips & Tricks

For the best flavor, be sure to use ripe tomatoes that are firm but not too soft. Removing the seeds from the tomatoes will prevent the salad from becoming too watery. Adjust the seasonings to taste, adding more salt or sugar if desired.

Serving Suggestions

Cachumbar can be served as a side dish with grilled meats, fish, or vegetables. It can also be used as a topping for tacos, sandwiches, or wraps.

Cooking Techniques

To enhance the flavor of the salad, let it sit at room temperature for at least 30 minutes before serving. This will allow the flavors to meld together.

Ingredient Substitutions

If you don't have scallions, you can use finely chopped red onion instead. You can also substitute parsley for cilantro if desired.

Make Ahead Tips

Cachumbar can be made ahead of time and stored in the refrigerator for up to 2 days. Just be sure to give it a good stir before serving.

Presentation Ideas

Serve cachumbar in a colorful bowl or on a platter garnished with extra cilantro leaves. You can also sprinkle some chaat masala on top for an extra burst of flavor.

Pairing Recommendations

Cachumbar pairs well with dishes such as tandoori chicken, grilled fish, or vegetable biryani. It also goes well with naan bread or pita chips.

Storage and Reheating Instructions

Leftover cachumbar can be stored in an airtight container in the refrigerator for up to 2 days. Let it come to room temperature before serving.

Nutrition Information

Calories per serving

Each serving of cachumbar contains approximately 30 calories.

Carbohydrates

Each serving of cachumbar contains approximately 5 grams of carbohydrates.

Fats

Cachumbar is a low-fat dish, with less than 1 gram of fat per serving.

Proteins

This salad is a good source of protein, with about 1 gram per serving.

Vitamins and minerals

Cachumbar is rich in vitamins A and C, thanks to the tomatoes and cilantro. It also contains minerals such as potassium and calcium.

Alergens

Cachumbar is a gluten-free and dairy-free dish, making it suitable for those with food allergies or sensitivities.

Summary

Overall, cachumbar is a healthy and nutritious dish that is low in calories and fat. It is a good source of vitamins and minerals, making it a great addition to any meal.

Summary

Cachumbar is a simple and delicious salad that is bursting with fresh flavors. This Indian dish is easy to make and can be customized to suit your taste preferences. Enjoy it as a side dish or topping for your favorite dishes for a refreshing and healthy meal.

How did I get this recipe?

I remember the excitement that washed over me when I first saw this recipe for Cachumbar. It was a warm summer day, and I was visiting my dear friend Maria in her cozy kitchen. Maria was a fantastic cook, and she always knew how to whip up the most delicious dishes with just a few ingredients.

As we chatted and sipped on some refreshing lemonade, Maria suddenly got up and rummaged through her old recipe box. She then pulled out a faded piece of paper and handed it to me with a knowing smile. "This is a family recipe for Cachumbar," she said. "It's a traditional dish from my hometown in Mexico. I think you'll really enjoy making it."

I eagerly scanned the recipe, taking in the simple list of ingredients and the easy-to-follow instructions. Cachumbar was a type of salsa made with fresh tomatoes, onions, cilantro, lime juice, and a hint of chili. It sounded like the perfect accompaniment to grilled meats or as a topping for tacos.

Maria must have noticed the spark in my eyes because she offered to teach me how to make it right then and there. We gathered the ingredients from her garden and pantry, and she patiently guided me through each step of the process. I chopped the tomatoes and onions, minced the cilantro, and squeezed the fresh lime juice. The aroma of the ingredients mingled together, creating a mouthwatering scent that made my stomach growl in anticipation.

Once the Cachumbar was ready, Maria scooped a generous spoonful onto a tortilla chip and handed it to me. I took a bite and was instantly transported to a world of flavors and textures. The freshness of the tomatoes and cilantro, the sharpness of the onions, and the tanginess of the lime all combined to create a symphony of tastes that danced on my taste buds.

I couldn't believe that something so simple could be so delicious. Maria chuckled at my wide-eyed expression and patted my hand. "Cooking is all about passion and love," she said. "When you put your heart into a dish, it always turns out amazing."

From that day on, Cachumbar became a staple in my kitchen. I made it for family gatherings, potlucks, and even just as a snack for myself. Each time I prepared it, I thought of Maria and the wonderful day we spent together in her kitchen.

Over the years, I tweaked the recipe to suit my taste buds. Sometimes I added a bit more chili for extra heat, or I swapped out the traditional tomatoes for sweet cherry tomatoes. I even started experimenting with different herbs and spices, creating unique variations of Cachumbar that were always a hit with my friends and family.

As I shared the recipe with others, I realized that cooking was not just about following instructions. It was about creating memories, connecting with loved ones, and preserving traditions. Each time I made Cachumbar, I felt a sense of pride and joy, knowing that I was carrying on a legacy that had been passed down to me by Maria.

Now, as I stand in my own kitchen, preparing a batch of Cachumbar for a summer barbecue, I can't help but smile as I remember that fateful day with Maria. The scent of fresh tomatoes and cilantro fills the air, and I feel her presence beside me, guiding my hands and infusing each ingredient with love and passion.

I may have learned how to make Cachumbar from a simple recipe, but the true secret to its deliciousness lies in the memories and emotions that I pour into it. And for that, I am forever grateful to my dear friend Maria, who taught me that cooking is not just a chore, but a beautiful art form that can nourish the body and soul.