KACHOOMBAR SALAD (Indian chopped salad, for eight)

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“I grew up eating this salad in New Delhi, especially during the sweltering summer months.  In the summer when fruits were at their peak, Mom would add any combination of sliced bananas, chopped apples, seedless grapes, chopped guava, chopped pineapple and orange segments to the salad, along with a half teaspoon of chaal masala, for a delicious sweet and sour salad.”  Suvir Saran

2 large tomatoes, chopped

1 large cucumber (preferably an English cucumber), seeded and finely chopped

1 medium red onion, finely chopped

1 jalapeno pepper (cored and seeded if you prefer a milder flavor), finely diced

½ cup chopped fresh cilantro leaves

1 teaspoon toasted cumin (toast cumin seeds in a dry skillet over medium high heat until it starts to smoke, just a few minutes, allow to cool, then grind in a spice grinder or coffee mill)

1-1/2 teaspoons kosher salt

¼ teaspoon cayenne pepper

¼ teaspoon ground black peppercorns

juice of 1 lime

1.Toss all of the ingredients together in a large bowl.  Taste for seasoning, adding more salt, lime juice or cayenne pepper to if necessary, and serve.


from Suvir Saran, American Masala

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