While cucumbers, tomatoes, and shallots or red onions are the three standard ingredients of a kachumber salad, the salad is flexible. I throw in radishes and radish greens, lettuce, cooked beans, and more. I like to think of it as the mother salad from which all other Indian salads originate. Kachumber salad can be eaten with rice, flatbread, curries, dals, etc., but they are SO GOOD with fried or roasted papad/pappadums. On weekends, I’ll make a big bowl along with some papads and dip away, or if I feel like sharing, then I serve it as an appetizer. No reviews 1 large/200 g tomato, diced 1/60 g shallot or red onion, diced 1 green chilli such as jalapeno, serrano, or Bird’s eye, diced 2 Tbsp fresh cilantro, dill, or mint, chopped 2 Tbsp fresh lemon or lime juice ½ tsp ground red chilli powder like Kashmiri ½ tsp ground black pepper ¼ tsp ground toasted cumin Fine sea salt Comment * Name * Email * Website Save my name, email, and website in this browser for the next time I comment.
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