Onion Salad Recipe – Indian Kachumber with Green Chili & Curd

Last Updated on 2 months by Neha Deshmukh

Onion Salad Recipe – Indian Kachumber With Green Chili & Curd

Hey everyone! Today I’m sharing a recipe that’s a staple in my family – a simple, refreshing Onion Salad, also known as Kachumber. It’s the perfect side dish, especially during warmer months, and honestly, it just makes everything taste better. I first made this when I was trying to impress my now-husband’s family, and it was a hit! It’s so easy, you’ll wonder why you haven’t been making it all along.

Why You’ll Love This Recipe

This isn’t just any onion salad. It’s a vibrant mix of crisp onions, a little kick from green chilies, and the coolness of fresh curd. It’s quick to put together – seriously, 10 minutes is all you need! – and it’s incredibly versatile. It’s a fantastic accompaniment to Indian thalis, biryanis, or even just enjoyed with roti. Plus, it’s a great way to add a fresh, light element to any meal.

Ingredients

Here’s what you’ll need to make this delicious Onion Salad:

• 1.5 cup onion, thinly sliced lengthwise
• 1 green chili, finely chopped
• 1 cup curd
• 1 tbsp coriander leaves, chopped
• Salt to taste

Ingredient Notes

Let’s talk ingredients for a sec! Using good quality ingredients really makes a difference here.

• Onions: I prefer using red onions for their slightly milder flavor and beautiful color, but white onions work just as well. Just make sure they’re nice and crisp!
• Curd (Yogurt): This is key. You want fresh, thick curd – the kind that’s a little tangy. Dahi is what we call it in India. Avoid using sweetened yogurt. Full-fat curd gives the best flavor and texture, but low-fat works in a pinch. (About 240ml)
• Green Chili: The heat level is totally up to you! Some people like a mild warmth, while others prefer a real kick. I usually use a medium-sized green chili, but you can adjust based on your preference. Regional variations in India use different types of chilies, so feel free to experiment!
• Coriander Leaves: Fresh coriander (cilantro) adds a lovely freshness. Don’t skimp on this!

Step-By-Step Instructions

Alright, let’s get cooking! It’s so simple, you won’t believe it.

1. First, thinly slice your onions lengthwise. This gives them a nice texture and prevents them from being too overpowering.
2. Next, finely chop your green chili. Remember to be careful when handling chilies – you don’t want to touch your eyes!
3. In a mixing bowl, combine the sliced onions, chopped green chili, fresh curd, and salt.
4. Gently mix everything together until it’s well combined. Don’t overmix, or the onions will become mushy.
5. Finally, garnish with chopped coriander leaves. And that’s it! You’re ready to serve.

Expert Tips

Here are a few little things I’ve learned over the years that make this salad even better:

• Chill the onions: For an extra refreshing salad, pop the sliced onions in the fridge for about 15-20 minutes before mixing.
• Don’t add salt too early: Salt draws out moisture from the onions, making them less crisp. Add it just before mixing with the curd.
• Taste and adjust: Everyone’s palate is different. Taste the salad and adjust the salt and chili to your liking.

Variations

Want to switch things up? Here are a few ideas:

• Spice Level Adjustments: If you’re sensitive to heat, remove the seeds from the green chili before chopping. Or, use a milder chili variety.
• Adding Tomatoes & Cucumber: My mom always adds finely chopped tomatoes and cucumber for extra freshness and crunch. It’s delicious!
• Vegan Option with Plant-Based Yogurt: For a vegan version, simply substitute the curd with your favorite plant-based yogurt. Coconut yogurt or cashew yogurt work really well.
• Festival Adaptations: During festivals, we sometimes add a pinch of roasted cumin powder (jeera powder) for a more aromatic flavor. It’s especially good served alongside a traditional Indian Thali.

Serving Suggestions

This Onion Salad is incredibly versatile. Here are a few ways to enjoy it:

• As a side dish with Indian meals like biryani, dal-rice, or roti.
• As a refreshing accompaniment to grilled meats or vegetables.
• As a light snack on a hot day.
• Served with poori or paratha for a quick and easy meal.

Storage Instructions

This salad is best served immediately, but if you have leftovers, you can store them in an airtight container in the refrigerator for up to a few hours. The onions will lose some of their crispness over time, but it will still taste good!

FAQs

Let’s answer some common questions:

• Is this salad best served immediately? Yes, absolutely! It’s at its freshest and most flavorful right after it’s made.
• Can I make this ahead of time? You can prep the onions and chili ahead of time, but I recommend mixing everything together just before serving.
• What type of curd is best for this recipe? Fresh, thick, and slightly tangy curd is ideal.
• Can I use lemon juice instead of curd? While you can use lemon juice, it won’t have the same creamy texture and cooling effect as curd.
• How do I adjust the spice level? Use more or less green chili, or remove the seeds for a milder flavor.