Simple Onion Kachumbar

Preparation info

  • Serves

    4 to 6


    Appears in

    My Bombay Kitchen

    By Niloufer Ichaporia King

    Published 2007

    • About

    This recipe is put together in less than five minutes. It’s the usual accompaniment to curry and rice, pulaos and biryanis all over India. It also makes a first-rate quasi-mignonette sauce for raw oysters or clams. Any kachumbar is best eaten within an hour or two of making it. No need to throw out leftovers, though; just realize that they won’t taste as vivid.