Kachumber Salad

Kachumber salad is a classic, simple, and refreshing Indian salad that has been a part of the country’s culinary landscape for centuries. It typically consists of finely chopped vegetables like cucumber, tomato, and onion, but can also occasionally contain carrot, mixed with a tangy dressing made from lemon juice, salt, pepper, and spices such as cumin or chaat masala. Sometimes, fresh herbs like coriander or mint are added to enhance the flavour, as David has shown in the recipe above. Kachumber is not only delicious but also incredibly versatile, making it a popular accompaniment to many meals.

The word kachumber likely comes from the Hindi word kachumba, which refers to a mixture. As with many Indian dishes, the recipe for kachumber salad can vary greatly depending on the region, family traditions, and available ingredients. It has roots in North Indian cuisine, but its appeal has spread across the entire subcontinent. One of the reasons kachumber remains a staple in Indian households is its simplicity and adaptability. It can be made in minutes, requires no cooking, and is a great way to use fresh, seasonal vegetables. This makes it particularly well-suited for hot and humid climates, where light, cooling and uncomplicated foods are often preferred during the summer months.

It’s believed that kachumber has roots in the Mughal era. The Mughals were known for their elaborate feasts, but they also valued fresh, light accompaniments to balance their rich and heavy dishes. Kachumber became a popular side dish because it added a fresh, cooling element to the decadent Mughal cuisine. Unlike Western salads that often require heavy dressings, kachumber relies on the natural flavours of its ingredients. A simple splash of lemon or lime juice is usually enough to bring out the freshness of the vegetables, with spices like roasted cumin or chaat masala providing additional layers or depth.

While the basic recipe for kachumber is widely known, each region has its own twist. In Gujarat, for example, people often add a touch of sugar to balance the tanginess of the lemon juice. In Southern India, grated coconut might be added for a unique texture and flavour. In some cases, spices like mustard seeds or curry leaves are tempered in oil and added to the salad, giving it a more complex flavour profile. While kachumber is often mild, in some regions, people enjoy it with a spicy kick. Green chillies or red chilli powder can be added to the salad to elevate its flavour – play around with what works best for you and your taste preferences! It’s also not uncommon to see variations with ingredients like quinoa, chickpeas, or avocados, adding protein and extra nutrition to the dish while keeping its essence intact.