Kachumber

Kachumber Recipe from Singapore - Onions, Tomatoes, Lime Juice, Salt, Pepper

Region / culture: Singapore | Preparation time: 15 minutes | Cooking time: 0 minutes | Servings: 4

Introduction

Kachumber is a popular Indian salad made with fresh vegetables and a tangy dressing. It is a refreshing and light dish that is perfect for hot summer days.

History

Kachumber has its origins in Indian cuisine and is often served as a side dish or accompaniment to main meals. It is believed to have been introduced by the Mughals during their rule in India.

Ingredients

3 medium onions
2 medium tomatoes
3 sprigs of coriander
4 tbsp of lime juice
2 green chillies
1 tsp of salt
0.25 tsp of pepper

How to prepare

Wash the tomatoes, coriander leaves, and chillies thoroughly.
Peel and slice the onions.
Cut the tomatoes into thin slices.
Chop the coriander and chillies. Mix them with tomatoes and onions.
Add salt, pepper, and lime juice, and toss well.

Variations

Add diced cucumber or bell peppers for extra crunch.
Sprinkle some chaat masala or cumin powder for a different flavor profile.
Use different types of vinegar or citrus juices for the dressing.

Cooking Tips & Tricks

Make sure to use fresh and ripe vegetables for the best flavor.

- Adjust the amount of green chillies according to your spice preference.

- Let the salad sit for a few minutes before serving to allow the flavors to meld together.

Serving Suggestions

Kachumber can be served as a side dish with grilled meats, curries, or rice dishes. It can also be enjoyed on its own as a light and healthy snack.

Cooking Techniques

Kachumber is a no-cook recipe that requires simple chopping and mixing of ingredients. It is best served fresh and chilled.

Ingredient Substitutions

You can substitute lemon juice for lime juice if needed. You can also use red onions instead of white onions for a slightly different flavor.

Make Ahead Tips

Kachumber can be made ahead of time and stored in the refrigerator for up to 2 days. Just make sure to toss it well before serving.

Presentation Ideas

Serve kachumber in a colorful bowl or on a bed of lettuce for an attractive presentation. Garnish with extra coriander leaves for a fresh touch.

Pairing Recommendations

Kachumber pairs well with grilled meats, kebabs, biryani, or as a topping for tacos and wraps. It also goes well with Indian bread like naan or roti.

Storage and Reheating Instructions

Store leftover kachumber in an airtight container in the refrigerator. It is best enjoyed fresh, so try to consume it within a day or two.

Nutrition Information

Calories per serving

Calories: 80

Carbohydrates

Total Carbohydrates: 18g

Dietary Fiber: 4g

Sugar: 8g

Fats

Total Fat: 0.5g

Saturated Fat: 0g

Trans Fat: 0g

Proteins

Protein: 2g

Vitamins and minerals

Vitamin C: 30% DV

Vitamin A: 15% DV

Iron: 6% DV

Alergens

None

Summary

Kachumber is a low-calorie and nutritious salad that is high in vitamins and minerals. It is a great source of fiber and antioxidants.

Summary

Kachumber is a simple and flavorful salad that is easy to make and packed with nutrients. It is a versatile dish that can be customized to suit your taste preferences. Enjoy this refreshing salad as a side dish or snack for a healthy and delicious meal.

How did I get this recipe?

The first time I saw this recipe, I was captivated by its simplicity. It was during my travels in India, where I stumbled upon a bustling street market in Mumbai. The aroma of spices and the vibrant colors of fresh produce filled the air, and I found myself drawn to a small food stall where an elderly woman was deftly chopping vegetables with a practiced hand.

Intrigued, I watched as she combined diced cucumbers, tomatoes, onions, and cilantro in a large bowl. To this, she added a squeeze of fresh lemon juice, a sprinkle of salt, and a pinch of cumin. With a quick toss of her hands, the ingredients melded together, creating a refreshing salad that seemed to burst with flavor.

I approached the woman and gestured to the bowl, asking her what she was making. With a warm smile, she replied in broken English, "Kachumber. Traditional Indian salad. Very good for health." She then handed me a small plate of the salad, urging me to try it.

With my first bite, I was transported to a world of bold and bright flavors. The crispness of the cucumbers, the sweetness of the tomatoes, and the sharpness of the onions danced on my palate, leaving me wanting more. I knew then that I had to learn how to make this dish myself.

Over the next few days, I visited the woman at her food stall, observing her every move as she prepared the kachumber. She graciously shared her recipe with me, explaining that it was a staple in Indian households, served alongside meals to add a burst of freshness and acidity.

I returned home with the recipe in hand, eager to recreate the flavors of India in my own kitchen. Armed with fresh produce and a newfound passion for Indian cuisine, I set to work chopping, dicing, and mixing the ingredients together.

As the kachumber came together in a colorful medley of vegetables and spices, I felt a sense of accomplishment wash over me. The dish was simple yet vibrant, a testament to the beauty of fresh and wholesome ingredients.

I shared the kachumber with my family, who marveled at the exotic flavors and aromas that filled our home. They praised my newfound culinary skills, and I felt a swell of pride knowing that I had mastered a traditional Indian recipe.

Over the years, I continued to perfect my kachumber recipe, adapting it to suit my family's tastes and experimenting with different variations. I added a touch of mint for freshness, a dash of chili for heat, and even a sprinkle of chaat masala for a burst of tanginess.

Each time I made kachumber, I was transported back to that bustling street market in Mumbai, where I first discovered the magic of Indian cuisine. I felt a deep connection to the woman who had shared her recipe with me, grateful for the opportunity to learn from her and carry on the tradition of making this beloved dish.

Today, kachumber remains a staple in my kitchen, a reminder of my travels and the culinary adventures that have shaped my love for cooking. It is a dish that brings joy and flavor to every meal, a testament to the power of simple ingredients and the art of combining them with care and creativity.

As I watch my grandchildren devour bowls of kachumber with gusto, I can't help but smile, knowing that I have passed down not just a recipe, but a piece of my culinary journey. The magic of kachumber lives on in our family, a reminder of the beauty of sharing food and stories from around the world.