Kachumber
also called kachumbar · cachumber · onion salad · indian onion salad · laccha pyaz · raw onion salad
- Curry House
- serves 6
- about 25 min
- Salads
Three ways to read this recipe
The table
| 1 large(seeded and diced)cucumber | salt and stand 10 min, then tip off the water | toss just before it goes out |
| 2 medium(seeded and diced)tomatoes | ||
| 1 tspkosher salt | ||
| 1 large(halved and sliced as thin as you can)red onion | soak 10 min in ice water, then drain hard | |
| 2 cups(475 mL)ice water | ||
| 1(seeded, sliced fine)green chile | ||
| 3 Tbs(chopped)cilantro | ||
| 2 Tbs(30 mL)lime juice | ||
| 1/2 tspchaat masala | ||
| 1/4 tspblack pepper | ||
| This is the plate of raw onion that comes with the papadoms it does a job — cold sharp and crunchy against ten sauces that are none of those things. It is also what goes into a naan with a seekh kabab. Dressed it has about twenty minutes before it goes limp and watery so the salting and the tossing are deliberately at opposite ends of the table | ||
What to lay out
Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.10 things to get out.
1salt and stand 10 min, then tip off the water
2soak 10 min in ice water, then drain hard
3toss just before it goes out
goes in with what steps 1 and 2 made
Cooking it
Start to finish is the longest chain through the table, so branches that overlap are counted once. That is why the waits add up to more than the clock — and it only holds if you get them going together.
Tap a step when it is done; the next one lights up.
The clock
- Start to finish
- at least 10 mintwo waits that overlap count once
- Needs you
- none givenof the steps that give a time
One of the 3 steps never says how long it takes, so both numbers are floors. The recipe itself says 25 min.
soak 10 min in ice water, then drain hard
10 minwalk awayfrom the start
salt and stand 10 min, then tip off the water
10 minwalk awayfrom the start
toss just before it goes out
not timed10 min in
- you can walk away
- never timed
Bars that line up are happening at the same time.
Goes with
See how it is written
>> title: Kachumber
>> category: Salads
>> tags: indian, onion, cucumber, tomato, salad
>> counters: Curry House
>> aka: kachumbar, cachumber, onion salad, indian onion salad, laccha pyaz, raw onion salad
>> pairs-with: papadom, seekh-kabab, dansak
>> servings: 6
>> time: 25 min
>> step.1: soak 10 min in ice water, then drain hard
>> step.2: salt and stand 10 min, then tip off the water
>> step.3: toss just before it goes out
Soak @red onion{1%large}(halved and sliced as thin as you can) in @ice water{2%cup}(475 mL) ~soak{10%min}, then drain it and press it dry in a cloth. Ten minutes in cold water takes the burn out of a raw onion and leaves the sweetness, and it is the difference between this and a plate nobody finishes.
Rest @cucumber{1%large}(seeded and diced) and @tomatoes{2%medium}(seeded and diced) under @kosher salt{1%tsp} ~stand{10%min}, then tip the pool of water off.
Toss @&(~1)drained cucumber and tomato{} with @&(~2)soaked onion{}, @green chile{1}(seeded, sliced fine), @cilantro{3%Tbs}(chopped), @lime juice{2%Tbs}(30 mL), @chaat masala{1/2%tsp} and @black pepper{1/4%tsp}, and put it on the table straight away.
This is the plate of raw onion that comes with the papadoms, and it does a job — cold, sharp and crunchy against ten sauces that are none of those things. It is also what goes into a naan with a seekh kabab. Dressed, it has about twenty minutes before it goes limp and watery, so the salting and the tossing are deliberately at opposite ends of the table.