Description
A simple raw veg salad almost invariably served alongside Nepali/Indian set meals (Dal Bhat/Thali). Finely diced cucumber, onion, tomato, and carrot, tossed briefly with just salt and lemon juice. Spices are omitted or kept minimal, acting as an 'oasis' to neutralize curry heat.
Restaurants serving Kachumber
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We are researching restaurants that serve this dish.
On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Cucumber
- Red onion
- Tomato
- Carrot
- Lemon juice
- Salt
- Coriander(Cilantro)
Instructions
- [Authentic Recipe]
- [Chop Veg]: Finely dice cucumber, red onion, tomato, carrot etc. into uniform cubes. Mixing in a little green chili or cilantro is classic.
- [Toss]: Right before eating, put veg in a bowl, squeeze massive lemon juice with salt, and toss briefly. *Warning: Tossing early makes it soggy from drawn moisture.
Learn more Spice, substitutes, tips
Key spices
Lemon juice(Sourness is the star)
Substitutes at Japanese supermarkets
(Can be perfectly made with JP supermarket raw veg. Red onion looks better)
Pairing
Dal Bhat / Biryani / All ultra-spicy curries
Trivia
Go to an Indian curry shop, and a 'mysterious diced salad' often appears with thin crackers (Papad); that's Kachumber. Lemon sourness and raw veg moisture perfectly wash away spice oiliness.
Eating tips & etiquette
Scoop with a spoon and eat raw, or scatter over curry-mixed rice to eat together as a textural and sour accent.
Allergen
None