Some recipes don’t shout for attention they just quietly, confidently complete the plate. That’s how I feel about Kachumber. This simple Indian salad of chopped cucumbers, tomatoes, onions, green chilies, and fresh lemon juice is more than a side it’s a flavor reset. It’s fresh, it’s hydrating, and honestly? It’s one of the easiest ways to add nutrients and fiber to any Indian meal without much effort.
I grew up watching this salad appear effortlessly beside dal and sabzi at nearly every meal, especially during scorching North Indian summers. That contrast the warmth of Dal Tadka against the cool crunch of Kachumber was unbeatable. It still is. And if I’m making something rich and creamy like Paneer Butter Masala, this salad is non-negotiable.
It’s naturally low in calories and carbs, which makes it a favorite for anyone watching their weight or looking for lighter options. In fact, raw veggies like cucumbers and tomatoes are over 90% water, helping keep you full and hydrated without heavy calories.
The brightness of lemon, the smoky hit of roasted cumin, and that gentle heat from green chili Kachumber does it all with just a handful of ingredients. You won’t miss the dressing.
Give it a try, and if you add your own twist maybe some pomegranate or grated carrots drop a comment and let me know!
What’s So Special About This Dish?
This salad has quietly earned a permanent spot on my meal rotation and here’s why I keep coming back to it:
- It’s my go-to while the dal simmers: By the time my dal or curry is done, Kachumber is already on the table. It’s effortless, yet instantly makes the meal feel fresher.
- It fits right into my light lunch routine: This is one of the few dishes I truly never get bored of. Crisp, light, and versatile it makes every lunch feel complete without weighing me down.
- It’s a blank canvas for color and creativity: I’ve tried adding grated carrots, mint leaves, and even beetroot. Every version brings something new, and it always turns out beautiful and flavorful.
- It keeps me aligned with clean eating goals: Low in calories, big on crunch it adds satisfying texture to my plate, keeping me full and happy without processed stuff.
- On hot days, it’s like edible A/C: Crisp cucumber and lemony zing? Honestly, it cools me down better than most drinks. That’s how refreshing it is.
Indian Salad Kachumber Recipe
Equipment
- Chopping-board
- Sharp Knife
- Mixing bowl
- Measuring spoons
- Citrus squeezer (optional)
- Serving spoon
Ingredients
- 250 grams cucumbers
- 150 grams tomatoes 2 medium
- 50 grams onions 1 medium
- 1 green chili deseeded and chopped
- ¼ teaspoon Himalayan salt or any adjust to taste
- ½ teaspoon roasted cumin powder roasted jeera powder
- ¼ teaspoon crushed black pepper or ¼ teaspoon red chilli powder
- ⅛ teaspoon red chilli powder for garnish
- 1 small lemon adjust to taste
- ¼ cup chopped coriander leaves
Instructions
- Peel (optional) and finely chop cucumbers, tomatoes, and onions.
- Transfer chopped veggies to a mixing bowl.
- Add chopped green chili and fresh coriander leaves.
- Sprinkle Himalayan salt, roasted cumin powder, and black pepper or red chili powder.
- Squeeze in the juice of one small lemon.
- Toss everything gently until well mixed.
- Garnish with a pinch of red chili powder (optional).
- Serve fresh as a side with your favorite Indian meal.
Nutrition Info:
| Nutrition | Value |
| Calories | 28kcal |
| Carbohydrates | 7g |
| Protein | 1g |
| Fat | 1g |
| Sugar | 3g |
| Sodium | 153mg |
Helpful Variations To Keep Kachumber Exciting!
- Add a fruit element for contrast:
Try finely chopped green apples or pomegranate arils they add a sweet crunch that balances beautifully with the tang of lemon and the heat from green chili. - Upgrade the spice game:
Swap regular roasted cumin with bhuna masala powder or chaat masala with amchur for a deeper, more complex flavor that brings restaurant-style punch. - Switch up the herbs:
A little fresh mint or dill adds a cooling twist that pairs especially well with summer meals or grilled tandoori dishes. - Roasted veggies, chopped and chilled:
Try tossing in a few charred bell peppers or roasted zucchini cubes for a smoky edge while still keeping things light and healthy. - Add soaked moong or chana for protein:
If you want to bulk it up without losing freshness, a handful of soaked and drained green moong or boiled black chana turns it into a light, high-fiber meal.
Quick Questions?
1. Can I make Kachumber ahead of time?
Ans: Yes, but it’s best served fresh. If prepping early, chop the veggies and store them separately then mix with salt, spices, and lemon juice just before serving to avoid sogginess.
2. What can I use instead of green chili?
Ans: You can skip it for a milder version or use a pinch of red chili flakes or black pepper for a gentle heat without the bite of raw chili.
3. Is it okay to skip onions?
Ans: Definitely! If you’re avoiding raw onions, just leave them out or substitute with chopped spring onions or radish for some crunch.
4. How do I stop the salad from getting watery?
Ans: Add salt and lemon only right before serving. Salt pulls moisture from veggies, so waiting keeps it crunchy.
5. Can I turn this into a full meal?
Ans: Yes! Add soaked moong sprouts, boiled chickpeas, or even crumbled paneer to make it more filling while keeping it healthy.
