Kachumber Salad

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Kachumber Salad
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Kachumber Salad

Recipe by Bernie Torras
0.0 from 0 votes
Course: StartersCuisine: IndiaDifficulty: Easy
Persons

6

rations
Preparation time

15

minutes
Cooking time

0

minutes
Calories

59

kcal/ration
Total time

15

minutes

Leaving aside the heavier culinary preparations, here we bring you the fresh and vibrant Kachumber Salad.

Cook to the beat of our playlist as you blend crunchy poppadums, juicy tomatoes, spicy radishes and refreshing cucumbers. A touch of cumin and chili to excite your taste buds, all enriched with tangy lime juice and garnished with bright pomegranate seeds. Whether served in a salad bowl or layered inside a jar, it's guaranteed to be a feast for both your eyes and your stomach. So come on energetic cooks!
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It's time to prepare this feast of flavors, because cooking has never been so fun and tasty. Enjoy the Kachumber Salad!

Modo cocción

Mantén encendida la pantalla de tu dispositivo mientras cocinas

Ingredientes

  • 8 poppadums

  • 1 large onion

  • 1 large tomato

  • 2 small cucumbers

  • 8 radishes

  • 1 small handful of coriander leaves

  • 1 c.c. teaspoon lemon juice

  • Lemon wedges for garnish

  • 1/2 c.c. teaspoon cumin powder

  • 1 green chili or 1/4 red chili powder (optional)

  • Black salt or normal salt to taste

  • 1 grenade

Pasos

  • Preparation of the Kachumber salad:
  • In a salad bowl, mix all the vegetables: onion, tomato, cucumber and radishes.
  • Add chopped cilantro, lime juice, cumin powder and green or red chili powder (if desired). Mix well so that the ingredients are evenly distributed.
  • Adjust seasoning by adding more salt or lemon juice if necessary.
  • Presentation of the Kachumber salad:
  • Serve the Kachumber salad immediately inside the poppadums or crumble the poppadums and sprinkle them on top of the salad, along with the pomegranate seeds.
  • If you prefer to present it in a jar, you can make layers with each ingredient and finish with the poppadums on top.

Notas

  • For an authentic Kachumber Salad, the size of the onion, tomato, cucumber and radish pieces should be very fine and uniform. The smaller the pieces, the better the flavors will blend.
  • You can refrigerate the vegetables after chopping to give the salad extra freshness when preparing.
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  • Lemon juice is added not only for its flavor, but also to maintain the bright color of the vegetables. Add more if you prefer it more acidic.
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  • Green chili and cumin powder add a spicy and earthy flavor respectively, you can adjust them according to your preference.
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  • For extra texture and flavor, you can toast the cumin a little before grinding.
  • Do not leave the salad prepared for too long because it will release water and may become unappetizing. It is best consumed immediately after preparation.
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  • Give the recipe a twist by adding other ingredients such as corn or avocado. As a finishing touch, you can add a splash of Greek yogurt or buttermilk to add creaminess and flavor.

Información nutricional (por ración)*

  • Serving Size: 129g
  • Calories: 98kcal
  • Fat: 5.1g
  • Saturated Fat: 0.6g
  • Trans Fat: 0g
  • Cholesterol: 0mg
  • Sodium: 756.21mg
  • Potassium: 558.7mg
  • Carbohydrates: 26g
  • Fiber: 4.91g
  • Sugar: 6.52g
  • Protein: 4.71g
  • Vitamin A: 1433.3IU
  • Vitamin C: 40.9mg
  • Calcium: 49.6mg
  • Iron: 2.38mg
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Key points of the recipe

  1. Evenly and finely chopped: Be sure to chop the onion, tomato, cucumber and radishes very finely and evenly so that the flavors blend optimally and the texture is pleasing to the palate.
  2. Freshness and acidity: Use lemon juice not only to enhance the flavor, but also to maintain the vibrant color of the vegetables. Adjust the amount of lemon juice and salt to taste to balance the acidity and seasoning of the salad.
  3. Serve immediately: To prevent the salad from becoming watery and losing its appeal, serve Kachumber Salad immediately after preparing it, taking advantage of the crunchy texture of the poppadums and the freshness of the vegetables and herbs.

Pairing with wine

The Kachumber salad is a very refreshing mix of crunchy vegetables, with spicy and citrus touches. The ideal choice of wine for this salad is a young white wine, preferably a Sauvignon Blanc or a Verdejo. These wines, with their remarkable acidity and their citrus and herbaceous flavors, can complement very well the refreshing and spicy taste of the salad.

A Sauvignon Blanc will be distinguished by its citrus flavor and refreshing acidity that would marry very well with the lemon juice and fresh vegetables in the recipe. On the other hand, a Verdejo, with its herbaceous yet citrus notes, can enhance the flavor of ingredients such as coriander and cumin.

As for wines to avoid, they would be those with a very strong or robust flavor, such as red wines, which could overwhelm the fresh and delicate flavors of the salad. In addition, wines with a high alcohol content could intensify the spiciness of the chili, creating an imbalance on the palate.

Beer pairing

Kachumber salad is a fresh, crunchy and slightly spicy dish that combines a variety of flavors and textures. A good choice for pairing this dish would be a Wheat Beer, also known as Weissbier. These beers, originating in Germany, are wheat beers that offer a perfect balance of refreshing flavor, light sweetness and fruity notes that can complement the freshness of the vegetables, the spicy spice of the recipe and the natural sweetness of the pomegranate. The carbonation in this style of beer will help cleanse the palate between mouthfuls, enhancing the flavors and preventing the spiciness from dominating the taste in each mouthful.

Choosing a beer with a high alcohol content or with flavors that are too intense and robust – such as a stout or a very hoppy IPA, for example – might not be appropriate because it could overwhelm the delicate, subtle flavor of the fresh vegetables and mild spices in the salad.

Careful!

Typical allergens

Avoid this recipe if any diner has allergies* to: Gluten

* In Puchero MIX we inform you about the most typical allergens in this dish. However, we recommend that you ask all diners if they have any specific food allergies. In addition, we recommend checking the labels of all individual ingredients to ensure that they do not contain traces of other allergens, as conditions may vary by producer or manufacturer.

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Picture of Bernie Torras
Bernie Torras
Una vez fui cocinero, y entre fogones aprendí que la cocina no solo se trata de recetas, sino de historias. Con años de experiencia en escuelas de prestigio y más de una quemadura en varios restaurantes, hoy traduzco todo ese sabor a palabras. Porque cocinar es algo más que mezclar ingredientes; es crear momentos y recuerdos para tu mesa, con pasión y precisión, como una buena receta.
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