Please Pass the Recipe

from one generation to the next



I have been making this finely chopped fresh salad as an accompaniment to spicy food for close to 30 years. Not only is it a great palate calmer when a chilli hit makes you break out in a sweat, but it’s also makes a lively contrast to a spicy curry.

There is no real recipe. Simply choose a selection of fresh salad vegetables, cut them into 1cm dice, add a generous amount of finely sliced herbs then dress the mix liberally with sea salt and lime juice, before adding just a touch of sugar to enhance the sweetness of the tomatoes. The chilli is optional.

To serve 6

3 ripe Roma tomatoes
2 Lebanese cucumbers deseeded
2 sticks of celery
2 spring onions
Fresh mint leaves
Fresh coriander

You can also add
1/2 green capsicum
1/2 cup mung bean sprouts
1/2 daikon
1 Birdseye chilli

About ladyredspecs

I wear two blogger hats, food and photos. My inner Melbourne kitchen, the heart of my home, is concurrently art/craft studio, workplace and sweatshop. I am a slave to my cooking passion and to my cameras. My love of good food holds me in a lifetime of bondage, as a cook, a reader, a traveller, an artist and but mostly as an eater. I feel privileged that my sixty years of experiences have mirrored both the cultural homogenization of Australian food and the digital progression of photography. While my love of food is acquired and my creations transient, the artistic genes I inherited and my photographic record permanent. These two loves are a natural yin and yang. I cooked professionally for many years but have no formal training. Simply guided by a love of eating, respect for ingredients, an abhorrence of artificial additives and a good palate, I cook instinctively applying the technical know how acquired by experience. I hope you enjoy what I share Sandra AKA ladyredspecs

11 comments on “Kachumber

  1. Pingback: Lamb Korma, Longhand | Please Pass the Recipe

  2. ohlidia
    February 21, 2014

    Great idea! Next time we have spicy food, I’ll have to try this.

    • ladyredspecs
      February 21, 2014

      Some fresh crunch is always good with spicy food!

  3. Mary Frances
    February 4, 2014

    I would love to try this with some grilled chicken for a great, light lunch! It looks so tasty!

  4. chef mimi
    February 3, 2014

    This looks wonderful. Sort of like having a raita with an Indian meal, isn’t it! I’ve never heard of this, but it is definitely something I should make in the summer. It would be great with meats as well…

    • ladyredspecs
      February 3, 2014

      Thanks Mimi, it’s a fresh and crunchy contrast when served with curry, but it makes a good salad too!

  5. Glenda
    February 2, 2014

    It is funny how we get into habits. I have raita with everything remotely Indian.

    • ladyredspecs
      February 2, 2014

      I usually just add a good dollop of yoghurt rather than fuss making raita, but Kachumber is a mainstay, appeases my need for raw veg!

  6. saucygander
    February 2, 2014

    I like the sound of adding daikon! I get them from the Asian markets all the time, definitely trying this during the week. Yesterday we had chopped radishes lightly marinaded in a sesame, tamari and chilli oil dressing, kind of similar idea and very refreshing.

    • ladyredspecs
      February 2, 2014

      I have only just started to appreciate the versatility of the sharp crunch of Asian style pickled vegetables. Yes do try it and add daikon if you can get it, it was unavailable in Melbourne this past week.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s


Get every new post delivered to your Inbox.

Join 808 other followers

%d bloggers like this: