Sunday, 20 November 2011

Tamatar Kuchumber (Tomato Salad)

tomato salad on

Such a simple dish but this tomato salad is just AMAZING. Strangely enough, even though the name would lead you to believe it, this salad has no cucumber. So don't you go thinking that I've left any ingredients out now.

I'm a big fan of the Mexican salsa, in all of its varieties so I think that's why I love this so much. It's very similar, although the spices give it a real aromatic spin. I served this with spiced potato cakes and mint and yoghurt chutney. It would also be delicious with grilled chicken or tuna steaks. Make sure that you get the seasoning spot on. You don't want the salt or pepper to over power the spices. So, like me, you'll have to keep tasting it as you go along. Oh, what a shame.

To make it, you will need:

1lb of plum tomatoes (on the vine), deseeded and finely chopped
1 small red onion, finely chopped
2 tablespoons fresh coriander, finely chopped
1 tablespoon fresh mint, finely chopped
1 green chilli, deseeded and finely chopped
2 garlic cloves, crushed
1 tablespoon olive oil
1 lime, juice of
Sea salt and freshly ground black pepper, to taste
1/4 teaspoon cumin seeds
1/4 teaspoon mustard seeds

Heat a small frying pan over a medium heat and toast the cumin seeds for 1 minute until the seeds turn dark brown. Remove them from the heat and when they have cooled coarsely grind them using a pestle and mortar. Set these aside for later. Enjoying the aroma first.

Place the tomatoes in a large bowl along with the onion, fresh coriander, fresh mint, green chilli, garlic, seasoning and cumin seeds.

Heat the oil in a small frying pan and add the mustard seeds. Fry them until the seeds begin to pop. Be careful not to leave them too long or they start to pop out of the pan. Pour the seeds and the oil over the tomato salad. Gently combine all of the ingredients.

Squeeze the lime juice over the salad, cover and leave at room temperature until you are ready to serve. This will allow the flavours to develop.

Note to self: Be careful not to eat it all before serving it

No comments:

Post a Comment