Loading...
A refreshing and crunchy Indian salad made with finely chopped cucumber, tomato, and onion. It's lightly seasoned with spices and lemon juice, making it the perfect cool side dish to balance any spicy meal.
Prepare the vegetables. Finely chop the cucumber, deseeded tomato, and red onion into small, uniform pieces (about 1/4-inch). This ensures a balanced bite and texture. Finely chop the green chilli and coriander leaves.
In a medium-sized mixing bowl, combine the chopped cucumber, tomato, red onion, green chilli (if using), and coriander leaves. Gently toss them together.
Just before you are ready to serve, add the seasonings. Sprinkle the salt, black salt (if using), chaat masala, and roasted cumin powder over the vegetables.
Drizzle the fresh lemon juice over the salad. Gently toss everything together until the vegetables are evenly coated with the spices and lemon juice. Serve immediately to enjoy its maximum crunch and freshness.
A refreshing and protein-packed salad combining fluffy quinoa, hearty chickpeas, and crisp vegetables. The creamy lemon-tahini dressing ties everything together for a light yet satisfying meal, perfect for a healthy lunch.
A comforting and flavorful baked dish where assorted vegetables are cooked in a spiced yogurt-based gravy and baked to perfection. A wholesome Indian take on a classic casserole, perfect for a hearty meal.
A simple yet satisfying breakfast bowl featuring creamy yogurt topped with crunchy homemade granola and fresh berries. It's a quick, healthy, and delicious way to start your day.
A light, fluffy, and protein-packed omelette made with only egg whites and loaded with fresh vegetables and mild Indian spices. It's a perfect healthy and quick start to your day, ready in under 15 minutes.
A refreshing and crunchy Indian salad made with finely chopped cucumber, tomato, and onion. It's lightly seasoned with spices and lemon juice, making it the perfect cool side dish to balance any spicy meal.
This indian recipe takes 10 minutes to prepare and yields 4 servings. At 22.21 calories per serving with 0.86g of protein, it's a beginner-friendly recipe perfect for side or salad.
Add 1/4 cup of grated carrot, finely chopped bell pepper, or boiled chickpeas for extra texture and nutrients.
Incorporate 1/4 cup of finely chopped pomegranate seeds for a sweet and tangy flavor burst that adds a beautiful color.
For a raita-style salad, gently fold in 1/2 cup of whisked plain yogurt (curd) along with the spices. This is also known as a 'kachumber raita'.
Add 1 tablespoon of finely chopped fresh mint leaves along with the coriander for an extra layer of coolness and flavor.
Cucumbers and tomatoes have high water content, making this salad a delicious way to stay hydrated, especially in warm weather.
Packed with fresh vegetables, Kachumber is naturally low in calories but rich in essential vitamins like Vitamin C and K, as well as antioxidants.
The fiber from the raw vegetables helps promote healthy digestion and regular bowel movements. Lemon juice can also stimulate digestive enzymes.
Being low-calorie and high-fiber, this salad can help you feel full and satisfied, making it a great addition to a weight-loss or weight-management diet.
Yes, Kachumber is very healthy. It is made from fresh, raw vegetables, making it rich in vitamins, minerals, and fiber. It's low in calories and fat, and the lemon juice adds a good dose of Vitamin C.
A typical serving of Kachumber (about 1/2 cup or 110g) contains approximately 25-35 calories, making it an excellent low-calorie side dish.
It's best to serve Kachumber immediately after mixing. However, you can chop all the vegetables ahead of time and store them in an airtight container in the refrigerator. Add the salt, spices, and lemon juice just before serving to keep it crunchy.
Kachumber is a versatile side dish that pairs wonderfully with almost any Indian meal. It's perfect alongside biryani, pulao, dal and rice, curries, and grilled meats like kebabs and tikkas to provide a cool, refreshing contrast.
To make it less spicy, you can completely omit the green chilli or deseed it before chopping, as the seeds contain most of the heat.