Kachumber (Salads!)

In India, salad is less of a thing. There are few colorful salad chains, and definitely no Internet memes of a girl laughing with a salad. Instead, there is kachumber. Kachumber means a lot of things to a lot of people, but the basic components are cucumbers, onions, and lime, served as a side to an Indian meal to counterbalance all those spicy, hearty stews and vegetables. Some people will just serve the raw vegetables on a plate and call it a day. My mom’s kachumber is more like an Indian pico de gallo in its look and taste, and people go absolutely nuts for it. The secret? Raw garlic. It adds an indescribable depth and sweetness that only garlic can provide, with the lime juice obviating any unpleasant bite. Ever since I found this out, I throw raw garlic into all my salad dressings, and I encourage you to do the same.

Here’s a recipe for my mom’s basic kachumber, plus a few colorful variations she’s come up with through the years that *loosely* fit under the same heading. Pro tip: The best part of kachumber is the salty, tangy, spicy juice that’s left over at the bottom of the bowl. Do as the Krishnas do and pass the bowl around the table for slurping up that liquid gold!!!

Basic kachumber

Serves 4

1  In a medium bowl, combine the tomatoes, cucumber, onion, chile, cilantro, and garlic. Just before serving, add the lime juice and salt and mix well.

beet and avocado kachumber

Serves 4

  • 4 large or 6 or 7 small pre-cooked red beets (see Tip, below), diced into ½-inch pieces
  • 2 tablespoons fresh lime juice (from about 1 lime)
  • 1 small Indian green chile or serrano chile, finely chopped
  • 1 garlic clove, minced
  • ½ teaspoon kosher salt
  • 2 just-ripe medium avocados, diced into ½-inch pieces

1  In a medium bowl, combine the beets, lime juice, chile, garlic, and salt. Just before serving, add the avocado and gently mix.

tip: Precooked beets are typically available in vacuum-sealed packages at the grocery store—don’t buy the canned pickled ones. If you can’t find precooked beets, or just prefer to cook them yourself, preheat the oven to 400°F. Individually wrap each beet in foil (wrap them nice and tight, so no juice seeps out during cooking). Bake for 70 to 80 minutes, until you can easily pierce them with a fork, then let them cool completely.

Mung Bean and Potato Kachumber

Serves 4

  • 1 medium russet potato, boiled (see How to Boil Potatoes) and cooled
  • 1 cup sprouted mung beans (see Tip, below)
  • 1 small Indian green chile or serrano chile, finely chopped
  • 1 small red onion, finely diced
  • ¼ cup chopped fresh mint leaves
  • 1 Persian cucumber or ½ English cucumber, finely diced
  • 1 medium Roma tomato, seeded and finely diced
  • ½ cup chopped fresh cilantro (stems and leaves)
  • ½ teaspoon kosher salt
  • 2 tablespoons fresh lime juice (from about 1 lime)
  • 1 garlic clove, minced
  • 1 just-ripe medium avocado, diced into ½-inch pieces

1  Peel the potatoes and use your hands to break them into ½-inch pieces. Put them in a large bowl, then add the sprouted mung beans, chile, onion, mint, cucumber, tomato, and cilantro and gently combine. Just before serving, add the salt, lime, and garlic, then carefully fold in the avocado.

tip: It’s best to buy mung beans at an Indian grocery store, where you’ll find them pre-sprouted—all you have to do is toss them in the salad. If they’re not already sprouted, follow the sprouting instructions on the back of the package.

Daikon Radish kachumber

Serves 4

  • 1 large daikon radish (¾ pound), trimmed, peeled, and grated
  • 1 small Indian green chile or serrano chile, finely chopped
  • 2 tablespoons fresh lime juice (about 1 lime)
  • ½ teaspoon kosher salt
  • 2 tablespoons chopped fresh cilantro (stems and leaves)

1  In a medium bowl, combine the grated radish, chile, lime juice, and salt. Fold in the cilantro and serve immediately.

Avocado, Corn, and Tomato Kachumber

Serves 4

  • 1 ear corn, shucked, or about ¾ cup frozen corn kernels
  • 4 medium Roma tomatoes, seeded and finely diced
  • 1 just-ripe medium avocado, diced into ½-inch pieces
  • 2 tablespoons fresh lime juice (from about 1 lime)
  • 1 small Indian green chile or serrano chile, finely chopped
  • 1 garlic clove, minced
  • ½ teaspoon kosher salt
  • 2 tablespoons chopped fresh cilantro (stems and leaves)

1  If using fresh corn, microwave the ear of corn for 4 minutes, until the kernels are soft and fully cooked. Set aside until cool enough to handle, then stand the cob in a medium bowl and use a sharp knife to cut off the kernels into the bowl. If using frozen corn, microwave until the kernels are thawed completely, and let cool to room temperature before adding to the bowl.

2  Add the tomatoes, avocado, lime juice, chile, garlic, and salt to the bowl with the corn and gently mix. Fold in the cilantro and serve immediately.