Kanda nu Kachumber
“Kanda nu Kachumber” is Gujarati (the native language of the state of Gujarat, India) for “Onion Salad”. Now like most “Kachumber’s” from India, this one has yogurt too. This is H’s recipe and a super comfort food for me. Yes I know, this picture officially wins the award for “Sonia’s Worst Picture Ever!”, but do give this salad a chance. It is perfect with any Indian rice dish and with only a few ingredients (yes, few for Indian dishes :P), the complexity of flavors that you reach is pretty awesome. Then again, I am biased and I love this simple yogurt-onion salad that H makes!
I’ve been out for a few weeks now, and I hope someone noticed! (Sonia kneeling on the floor!) The first week, I was a bit of a nervous wreck because I was going to get a laproscopic procedure done, yes I’m a bit of a chicken, I was readying the house like I won’t be able to function for a month, got the house cleaned, stocked up the pantry and cooked meals, did all loads of laundry, got my hair done, wanted a pedicure, but apparently you have to take the nail polish off cause they want to see your nails if they turn blue! Irony… I had blue nail polish on when they told me this!! 😛 I just find it funny! 🙂
Then the next week, I was just plain old groggy from the anesthesia. Now, I’m back in business, although not completely. I till have issues chopping anything elaborate, but I can stand without toppling over which was the case the week before. I have to vent, so I shall, yes on a food blog! I got too much local anesthesia in my right thigh which kept me pretty wobbly for about 36 hours. I got used to it, but not before I had 2 *almost* falls, one where the nurse caught me, the other my friend as I sat in the car.. yes.. scary… BUT… what a relief to be told that you are not nuts… your pain is real! this might feel like something you’ve heard over and over, but it would appeal most to someone who has gone through chronic pain… no, i don’t want you’ll depressed on the blog, was giving you my excuse for disappearing on you. So… back to happier things! I’m waiting for next week to come, when i can do more! can drive for example!
And… COOK! I miss food! My head is buzzing with excitement for recipes that I want to try and the foods that I want to taste. Yipiee! Feels good to be back! 🙂 Happy Friday Everyone!
Kanda nu Kachumber
Makes: 4 servings
Cook Time: 5 minutes
Ready in: 15 minutes (10 minutes to cool the onion)
- 2 small red onions
- 4 green chilies (2 if you don’t handle spice well)
- 1 cup yogurt (more if needed)
- 1 stalk curry leaves
- 1 tsp mustard seeds
- pinch of asafoetida (for GF, make sure the asafoetida you buy has no wheat in it!)
- 1 tbsp oil
- salt to taste
2. Wash some curry leaves and wipe them dry and keep them ready.
3. Heat the oil on medium high until it is ready for the tempering. I usually drop a couple of mustard seeds in to see if they sputter, if they do, then you are set. If you are on coils, reduce the heat a couple of notches. Add the mustard seeds and let them splutter. Next, add the curry leaves and add the green chilies in. Let them sizzle for about half a minute.
4. Add the onion in, and combine it nicely so that the tempering is mixed well. Stir the mix a few times. Now wait till the onion has just started turning translucent, you don’t want to over cook them or wilt them, they should still be crunchy.
5. Set the mix aside and let it cool. Once the mixture is cool, add the yogurt and salt and mix well.