Kachumber Salad with Rajasthani Spices

A vibrant and flavorful salad originating from the state of Rajasthan, India, characterized by the symphony of crisp cucumbers, juicy mango, and the warmth of cumin and coriander spices.

🛒 Ingredients

• 3 cups Rajaratan Kachumber cucumbers
• 2 cups Grilled and pureed Rajasthani mango
• 1 bunch Fresh cilantro leaves
• 2 tsp Ground cumin
• 1.5 tsp Ground coriander
• 0.5 tsp Crushed black pepper
• 1 tbsp Lime juice
• 2 tbsp Vegetable oil for grilling
• 1 tsp Dried mint leaves

👨‍🍳 Instructions

1. 1

   Step 1: Wash the cucumbers and pat them dry using a clean kitchen towel. Slice them into thin strips and transfer to a large serving bowl.

2. 2

   Step 2: Drizzle the grilled and pureed Rajasthani mango over the sliced cucumbers in the serving bowl.

3. 3

   Step 3: In a separate bowl, mix the ground cumin, coriander powder, crushed black pepper, and dried mint leaves together. Sprinkle this spice mixture evenly over the cucumbers and mango.

4. 4

   Step 4: Drizzle the lime juice over the ingredients in the serving bowl. Toss well to combine all the flavors.

5. 5

   Step 5: Add the chopped cilantro to the bowl and mix well to incorporate.

6. 6

   Step 6: Garnish with a sprinkle of crushed cumin and coriander powder, if desired.

7. 7

   Step 7: Cover the serving bowl with a lid or plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld together.

8. 8

   Step 8: Before serving, garnish with a sprinkle of crushed cumin and coriander powder, if desired.

9. 9

   Step 9: Serve chilled and enjoy!

10. 10

    Step 10: This salad is best served within 24 hours of preparation.

💡 Pro Tips

For an authentic flavor, use the ground spices and herbs specified in the recipe. Avoid over-mixing the salad to prevent the cucumbers from becoming soft. Store leftovers in an airtight container in the refrigerator for up to 24 hours.

📊 Nutrition per Serving