Parsi Kachumber
Veg
Vegan
Finely diced onion, tomato, and cucumber dressed with fresh lime juice, green chilli, salt, and chopped coriander — the crisp, refreshing salad served at every Parsi Sunday meal alongside dhansak and brown rice. The Parsi kachumber is considered mandatory on the dhansak plate; its acidity and crunch provide the textural and flavour contrast to the thick, heavy lentil-meat stew. Occasionally pomegranate seeds are added for festive occasions. The simplest preparation in Parsi cooking and one of the most important to the meal's balance.
Cuisines
Parsi
Best for
Lunch
Dinner
Recipe
Prep: 15 min
2-3 servings
Ingredients
| 1 cup | cucumber, finely chopped |
| 1 medium | tomato, finely chopped |
| 1 small | onion, finely chopped |
| 1 tablespoon | fresh coriander leaves, chopped |
| 1 tablespoon | fresh mint leaves, chopped |
| 1 teaspoon | green chili, finely chopped |
| 1 tablespoon | lemon juice |
| — | salt to taste |
| — | black pepper to taste |
Instructions
- 1 In a mixing bowl, combine the chopped cucumber, tomato, and onion.
- 2 Add the chopped coriander leaves, mint leaves, and green chili to the bowl.
- 3 Drizzle the lemon juice over the mixture.
- 4 Season with salt and black pepper to taste.
- 5 Toss everything together until well combined.
- 6 Serve immediately or chill in the refrigerator for 10-15 minutes before serving.
Tips
For a more tangy flavor, add a pinch of chaat masala.