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  • Kachumber
    Indian Salsa

    YIELD: 5 CUPS / 1.2 L
    TOOLS: You’ll need a large, deep mixing bowl.

    This easy salad is traditionally served as a side at Indian meals, but it’s versatile. Use it more creatively as a stand-in to Mexican salsa with chips, or on top of a dal or black bean soup with a touch of sour cream.

    • 1 large yellow or red onion, diced
    • 4 medium tomatoes, diced
    • 4 medium cucumbers, peeled and diced
    • 1–3 fresh Thai, serrano, or cayenne chiles, stems removed, finely sliced
    • Juice of 2 limes
    • ¼ cup /5 g fresh cilantro, chopped
    • 1 teaspoon salt
    • 1 teaspoon kala namak (black salt)
    • 1 teaspoon red chile powder or cayenne pepper

    1. In a large, deep mixing bowl, combine all the ingredients and mix well.

    2. Transfer to a serving bowl and serve immediately. Keep in mind that like any other combination of lime juice and tomatoes, this salad doesn’t have a very long shelf life.

Indian For Everyone by Anupy Singla. Copyright © 2014 Anupy Singla. Published by Agate Publishing. All rights reserved.

© 2016 Alta Editions LLC.