Depending on the region, Indian food is served with a small plate of sliced raw onions, tomatoes, radish, green chilli, lemon/ lime wedges and cilantro. While this is primarily a North Indian offering, my family (and many others I know from the South) usually serves this ‘salad’ with meat dishes. It’s not uncommon for rural diets to include these fresh raw vegetables with their roti or flatbread (made from rice, wheat, corn, buckwheat, maize, etc) as it make for a sharp accompaniment and travels well.
My husband is an onion-lover of the first degree and I hate them! As simple as this dish is, it’s a treat for him when I make some kachumber. He swears that a few pieces of raw onion, a squeeze of lemon juice and a sprinkle of cilantro takes food to a whole new level. You can click here to see the Oven Roasted Tandoori Cornish Hen recipe and the complete menu that I served this Kachumber with.
- 1 medium red onion – sliced
- 1/2 medium tomato – seeded and cut into wedges
- 1-2 Tbsp chopped cilantro
- 1/2 tsp chaat masala OR salt to taste
- lemon juice to taste
- 1/2 tsp finely chopped green chilli (optional)
Mix all ingredients in a bowl and serve.