Kachumber is a Simple Mixed Vegetable Salad that can be made is about 10 minutes. They are commonly served in Indian restaurants. Traditionally they are a cucumber, tomato, and onion salad.
Kachumber
The name Kachumber was enough to draw attention. I have eaten this salad many times in Indian restaurants but have never known it by its name. There have been very few times when I was able to eat this fresh in restaurants.
Usually, the vegetables are chopped and seasoned a while ago and are sitting in their juices for a long time. That makes the salad sort of soggy and it loses its freshness.
For this week’s theme, I was looking at some Indian salads to go as a side and this name caught my attention. When I read through a few blogs, I realized that this is the same one that I have seen in restaurants.
I wanted to make this Mixed Vegetable Salad for lunch and just to make it a little more fun, I decided to julienne the vegetables instead of chopping them. This helped in enhancing the crunchiness of the salad and I loved having a forkful of combined flavors.
Adding salads to our everyday meals helps a lot in controlling weight and it is a wonderful way to include a wide range of vegetables in our diet. Keeping the salads simple makes it easier for us to make them every day.
Kachumber is traditionally a cucumber, tomato, and onion salad, but I have used some carrots and bell peppers as well. Also, I have used a mix of roasted cumin and pepper powder for seasoning. I usually have a jar of ground cumin and pepper to use for Ven Pongal and that is what I used in the salad.
Preparation time - 10 minutes Cooking time - none Difficulty level - easy
Ingredients to make Kachumber - serves 4
- Onion - ½ of a medium one (thinly sliced)
- Tomato - 2 (deseeded and julienned)
- Carrot - 1 (julienned)
- Bell pepper - ½ (julienned)
- Cucumber - 1 small (julienned)
- Lemon juice - 1 tablespoon (or to taste)
- Coarsely ground roasted cumin powder - 1 tsp
- Coarsely ground roasted black pepper - ½ tsp
- Salt - to taste
Procedure to make Mixed Vegetable Salad
Chop all the vegetables and add it to a large bowl.
Add the seasonings and lemon juice along with salt needed and toss well to combine.
Chill the Kachumber for about ½ hour and serve.
More simple salads
- Simple Garden Salad Recipe
- Carrot Bell Pepper Kosumalli / Carrot Bell Pepper Salad
- Kachumbari | Kenyan Tomato And Onion Salad
- Mediterranean Chickpea Salad
Recipe
Equipment
- ▢ bowl
Ingredients
- ▢ ½ medium one Onion Thinly sliced
- ▢ 2 Tomato Deseeded and julienned
- ▢ 1 Carrot Julienned
- ▢ ½ Bell pepper Julienned
- ▢ 1 small Cucumber Julienned
- ▢ 1 tablespoon Lemon juice Or to taste
- ▢ 1 teaspoon Cumin powder Coarsely ground roasted
- ▢ ½ teaspoon Black pepper Coarsely ground roasted
- ▢ to taste Salt
Instructions
- Chop all the vegetables and add it to a large bowl.
- Add the seasonings and lemon juice along with salt needed and toss well to combine.
- Chill the Kachumber for about ½ hour and serve.
Nutrition
More Salad
- Asian Miso Salad Dressing
- Karamani Sundal | Black Eyed Peas Savory Sundal
- Pasta Salad with Sun Dried Tomatoes
- Quinoa Tabbouleh | Tabouli Salad
Kachumber – Simple Mixed Vegetable Salad
Equipment
- bowl
Ingredients
- ½ medium one Onion Thinly sliced
- 2 Tomato Deseeded and julienned
- 1 Carrot Julienned
- ½ Bell pepper Julienned
- 1 small Cucumber Julienned
- 1 tablespoon Lemon juice Or to taste
- 1 teaspoon Cumin powder Coarsely ground roasted
- ½ teaspoon Black pepper Coarsely ground roasted
- to taste Salt
Instructions
- Chop all the vegetables and add it to a large bowl.
- Add the seasonings and lemon juice along with salt needed and toss well to combine.
- Chill the Kachumber for about ½ hour and serve.
