Kachumber Recipes
TOMATO KACHUMBER
Steps:
- Combine the tomatoes, scallions, mint, ginger, and lemon or lime juice in a medium bowl.
- Heat the vegetable oil in a small pan or skillet and add the mustard seeds. When the seeds begin to pop (have a lid handy to contain them), remove the pan from the heat. Pour the oil and seeds over the tomato mixture, add salt to taste, and lightly toss. Let the salad marinate for about 30 minutes before serving.
KACHUMBARI
This is a versatile, traditional African tomato-onion salad accented with spicy peppers. It's so very simple to make and also good as salsa, on crostini as an appetizer, or if there are leftovers, turn it into gazpacho by giving it a quick whirl in a blender or food processor.
Provided by lutzflcat
Categories Salad Vegetable Salad Recipes Tomato Salad Recipes
Time 55m
Yield 4
Number Of Ingredients 9
Steps:
- Place the onion in a medium bowl, cover with water, and stir in sea salt. Soak for 30 minutes; drain well for 10 minutes.
- Stir the drained onion, tomatoes, cucumber, cilantro, jalapeno, and avocado together in a large bowl. Squeeze lime juice over the salad to taste and season with salt and pepper.
Nutrition Facts : Calories 124 calories, Carbohydrate 14.7 g, Fat 7.7 g, Fiber 6.1 g, Protein 2.8 g, SaturatedFat 1.1 g, Sodium 931.7 mg, Sugar 5.6 g
TOMATO CUCUMBER KACHUMBAR
Kachumbar is an Indian-style salad that is served on top of curry. Fresh herbs and lemon add a tangy crunch that lightens even the most intense gravies.
Provided by Gina Milanese
Categories Salad Vegetable Salad Recipes Cucumber Salad Recipes
Time 25m
Yield 4
Number Of Ingredients 7
Steps:
- Mix grape tomatoes, cucumber, green onions, cilantro, lemon juice, mint, salt, and pepper together in a large bowl.
Nutrition Facts : Calories 19.8 calories, Carbohydrate 4.6 g, Fat 0.2 g, Fiber 1.1 g, Protein 0.9 g, Sodium 47.6 mg, Sugar 1.1 g
KACHUMBER TILAPIA
When my sister and I left for college, my mom dealt with her empty nester status by literally moving herself and my father across the world to the Philippines, where she'd been assigned to open a new branch of her company. She packed her suitcases full of wine (this actually happened) and made the big move from Texas to East Asia, where she stayed for almost three years. Filipino cuisine is not the friendliest to vegetarians, so while she was there, she decided to start eating fish. She sourced a few recipes from her fancy friend Shanti, who is from Kerala (the coastal, seafood-loving part of India), and his kachumber tilapia became a regular in her dinner rotation. It's incredibly straightforward, with a simple marinade of ginger, chiles, and garlic and a topping of kachumber, a limey Indian salad. In addition to being quite healthy yet intensely flavorful, it's also the only fish dish I've ever had that actually reheats really nicely--just keep the kachumber topping separate.
Provided by Priya Krishna
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Marinate the fish: In a dish that will fit all four fillets, mix together the lime juice, garlic, ginger, green chiles, and red chile powder. Sprinkle the fillets on both sides with the salt, then place the fish in the dish with the marinade, turning each fillet to coat both sides. Cover the dish with plastic wrap and refrigerate for 2 hours if time allows.
- Meanwhile, make the kachumber topping: In a medium bowl, combine the cucumber, tomatoes, cilantro, salt, and lime juice. Set aside.
- Cook the fish: In a large nonstick skillet over medium-high heat, warm the oil. Once the oil begins to shimmer, add the fish fillets and the marinade. (If you can't fit all the fillets in the pan at one time, cook them in two batches, using 1 tablespoon of the oil for each.) Cook the fish for 3 to 5 minutes, until the fillets are becoming golden on the underside and the top is starting to flake, then flip and cook for 3 minutes on the second side--again, you should see flaking on top.
- Serve the fish with the kachumber topping.
TOMATO KACHUMBER
This Indian chopped salad makes a fresh and flavourful addition to a sharing or buffet spread with tangy red onion, cumin and coriander
Provided by Barney Desmazery
Categories Side dish
Time 15m
Number Of Ingredients 8
Steps:
- Mix all the ingredients together in a bowl until well coated, and cover until needed. Scatter over mint and chilli, if you like, before serving.
Nutrition Facts : Calories 12 calories, Carbohydrate 2 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber
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