Serving
(click to enlarge)

Kachumber - Cabbage
India
  -   Kachumber / Kuchumber
Serves:
Effort:
Sched:
Do ahead:  
4 side  
**
20 min  
Yes

Kachumbers, which look like salads to us, are actually vegetable side dishes chopped fairly small so they can be scooped up with a piece of roti (flat bread). That's the way they are generally eaten in India. This one is an interesting departure from the usual tomato and cucumber formulas. It is best served quite warm, but is also fine served at room temperature.



1-1/2
2
1/2
1
1/2
1/8
15
2/3
1/2
1-1/2
#

T
T
T
t

t
t
T
Cabbage
Chili, green (1)
Coriander seed
Oil
Mustard Seeds (2)
Asafoetida (3)
Curry Leaves (4)
Salt
Sugar
Lemon Juice

Prep   -   (12 min)
  1. Shred CABBAGE fine.
  2. Seed CHILI and slice thin.
  3. Grind Coriander Seed to powder.
  4. Squeeze Lemon Juice.
Run   -   (8 min)
  1. In a spacious sauté pan heat Oil and Mustard Seeds until the seeds are popping.
  2. Stir in Asafoetida, Curry Leaves and Chili. Fry over moderate heat for about 30 seconds.
  3. Stir in Cabbage and Salt until well mixed. Fry over moderate heat for 2 minutes, stirring once.
  4. Stir in Coriander Seed, Sugar and Lemon Juice. until well mixed. Fry over moderate heat for 1 minute, stirring once.
NOTES:
  1. Chilis:   Two well seeded Serranos give this salad very little bite - use your own best judgement if you want it hotter. For details see our Chili Page.
  2. Mustard Seed:   In India black mustard seed is always used.
  3. Asafoetida:s   Amount given is for pure Asafoetida. If what you have is Hing Powder, use about 3 times as much, it is cut with rice flour. For details see our Asafoetida page.
  4. Curry Leaves:   There is no substitute. Some people do not like the resinous taste of Curry Leaves, so use caution if you are not familiar with them. For details see our Curry Leaves page.
  5. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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