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Tuesday, November 1, 2022

Kachumber Salad Mumbai Style

Kachumber Indian Salad by The Hoggerz,

I grew up eating kachumber paired with a selection of rice dishes, so adding them is nothing new to me. Its base is creamy, thick, and has a crunchy, flavorful texture. This lightened classic fresh salad made from scratch uses no mayonnaise that most recipes call for. It comes out crisp and so delicious, perfect on biryani or pulav. Different varieties of salads are my favorite things to make ahead of lunch, from yogurt dip salad, simple greens salad, thick russian salad, or beetroot salad, to name a few.

This oil free biryani salad requires no cooking, which makes it perfect to whip up or pack for lunch. I make the quick dressing by using some sugar, salt, fresh cracked black pepper, and cilantro, you don’t need a drop of olive oil for dressing. This salad is adaptable to anyone’s taste, it’s fairly simple to make yourself. I made this salad for two, but it can be easily multiplied by simply increasing its portion. A little lime and cilantro make this colorful salad a perfect companion for biryani. It is the perfect side dish to serve this winter with mains or chips as a dip. It is always a crowd pleaser due to its crunch factor, health points and of course deliciousness! It’s perfect for all types of diets, it always disappears quickly even if I quadruple it up. To make ahead, amalgamate all the finely diced elements and sugar except for seasonings and yogurt, and add them just before serving. Let it cool to mellow the flavors.


Kachumber Indian Salad by The Hoggerz,

Preparation Time: 10 minutes

Total Time: 10 minutes

Serves: 2 persons


1 large cucumber, peeled, finely chopped

1 medium onion, peeled, finely chopped

1 large tomato, finely chopped

1 small green chili, finely chopped – depending upon the spice level

A handful of chopped cilantro

A few drops of lemon juice, optional

1 cup, thick and whisked yogurt

¼ tablespoon black pepper powder or crushed form

1 tablespoon sugar

Salt as per the taste


  • In a large bowl, combine cucumber, onion, tomato, green chilies, yogurt, black pepper, sugar, and salt.
  • Add lemon drops and whisk well. Allow it to refrigerate until the sugar dissolves well.
  • Store chopped cilantro separately and top it when ready to eat. Enjoy!

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