image for Cucumber and radish kachumber recipe

Advanced Cucumber and radish kachumber by Sophia Young

Advanced Cucumber and radish kachumber for Advanced person

Served as an accompaniment, this salad acts as a cleansing foil to rich curries. Its base is traditionally cucumber, to which a variety of raw vegetables may be added.

Ingredients for Cucumber and radish kachumber

  • 2 Lebanese cucumbers, peeled, halved, seeded, sliced widthwise
  • 1 bunch small red radishes, trimmed, quartered
  • 2 tablespoons vegetable oil
  • 1/2 teaspoon brown mustard seeds
  • 1/2 teaspoon nigella seeds (optional, see note)
  • 1/2 teaspoon cumin seeds
  • 1 green chilli, halved lengthwise and widthwise
  • 2 tablespoons lime juice

Cucumber and radish kachumber, How to Make

  • Step 1
    Combine cucumbers and radishes in a bowl. Heat vegetable oil in a small frying pan over medium heat, add mustard, nigella and cumin seeds, and cook for 1 minute or until seeds begin to pop. Add chilli and cook for 30 seconds. Cool, then pour seed mixture over cucumber and radishes. Add remaining ingredients and salt to taste, then toss to combine.

Notes:
Nigella seeds are also known as kolonji and black onion seeds. From Middle Eastern and Indian grocers, and Herbie’s Spices.

Additional information for Cucumber and radish kachumber

Preparation: 6 Minutes, Cooking: Advanced Minutes, Serving: Advanced Person, Level: Advanced

Nutrition Info:

593 kj Energy, 13g Fat Total, 3g Protein, 10.26mg Sodium, 3g Carbs (total),

All nutrition values are per serve

This Cucumber and radish kachumber published first on: Vogue Entertaining + Travel, Images by: Petrina Tinslay

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