Kachoombar (Chopped Indian Salad)

A simple Indian salad packed full of vegetables. 

By Kevin Fernandez
1 min read
Kachoombar Salad Recipe

Serves: 4 - 6 | Suitable for vegetarians Ⓥ

Introduction

This is a fresh Parsi-style salad, perfect for adding a crunchy, zingy element to your meal.

It’s usually made with onion, tomato and cucumber, but here we have opted for radishes, onion and sweet pepper. 

Ingredients

 Serves 4 - 6
1/2 tsp Onion Seeds
1/2 tsp Cumin Powder
2 green chillies
2 tomato
1 onion
1/2 cucumber
Juice of 1 lemon
1/4 tsp salt
1/4 tsp sugar
Coriander leaves
Mint leaves 

Instructions

  1. De-seed the cucumber, then finely chop all the veg.
  2. Toast the Onion Seeds dry pan for 1-2 minutes.
  3. Mix all the ingredients together in a bowl.
  4. Allow the mixture to rest for 30 minutes.
  5. Serve chilled.

How to make Kachoombar Salad

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Inspired by

Rafi Fernandez (1965-2013)

Rafi became an expert in Indian and Malaysian cooking through her and her husband's combined heritage and may travels around the world. She wrote a number of cookbooks and taught many classes to people in her local community. Her love of cooking and of sharing her knowledge was obvious to all who met her, as many of our customers and staff still fondly remember.

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