Have I mentioned that I love onions? More specifically, I love Kachumber.
It's the perfect Indian salad and Kachumber adds a touch of freshness and zing to heavier Indian gravies. In the weeks (okay, days!) where I've tried to give up eating rice I'd often have a bowl of Kachumber salad topped with whatever curry/gravy/vegetable was for dinner.
As a child, dad always had to force me to have some of this 'kachumber' salad. It was that or the slices of boiled beetroot! Kachumber can be a bit of an acquired taste but once you have acquired it, it’s like an addiction.
So, ofcourse it would be my luck that once I became a Bawi Bride onion was practically banned in my marital household. Why? Well the father-in-law is not a fan so the whole family basically never had any Kachumber.
This all changed once I joined the family. I distinctly remember telling the Mr., “Don’t ask me to give up my Kachumbar. If I can move countries for you, the least I should get in return is permission to eat Kachumbar whenever I get the urge.”
It does mean that I am now the official Kachumbar lady, but it is a small price to pay.
2 large red onions
1 large Roma tomato
Handful of coriander finely chopped
1/2 tsp of salt
2-3 lemon slices
- Slice the onions thinly. I have a theory that chopped onion rather than sliced onion tastes different so humour me.
- Chop the tomato and coriander.
- Once everything is chopped, I suggest you ditch the salad spoon and give all the ingredients a good mix with your hands so that all the yummy onion and salt essence is equally distributed.
- Garnish with the lemon.
There are several different additions you can make in this kachubar so if you get tired of the same taste, try adding these:
- Chopped cucumber to cool-off the salad – works best with Dhansak
- Chopped beetroot to make the kachubar red – works best with Red Curry Rice
- Yoghurt – this works best with Masoor
- Vinegar – I haven’t tried this honestly but my dad has and it adds that kick of sourness