Flip Cookbook

Girl geek foodies making healthy cooking fun and easy.


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
Prep Time:
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


1. Julienne the onion. Chop the green chilies lengthwise. De-seed the chilies if you don’t like the heat.

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.

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8 Responses to Kanda nu Kachumber

  1. Vicky says:

    This looks lovely and so easy!

    • Sonia says:

      Hi Vicky! Yes, it is super easy to put together. Since the onions are slightly cooked it takes the edge off that comes from eating raw onions!

  2. Zoe says:

    It sounds like you’re on the mend – and a sense of humour is always helpful in any situation! How funny about the nail polish. 🙂

    This salad looks so easy and so good! I’ve never heard of it before, so I must thank you for posting traditional Indian recipes and teaching us all a new thing or two. 😉 What is asafoetida? I’ve been trying to make millet flour roti, though my first attempt was hardly a success. (I was using a recipe from this cookbook. http://amzn.com/0714859028) Hopefully I’ll master it soon.

    • Zoe says:

      Hm, for some reason the Amazon doesn’t work when you click it but it works fine if copied and pasted. Just FYI!

    • Sonia says:

      Hi Zoe, yes I am! 🙂 I’m raring to go! Raj keeps telling me to slow down, take it easy… plus my hubby dearest gives me a stern, stern look… my 2 year old is the only one who wants his mommy picking him up right away! 😛

      So asafoetida is this resin, which is not SCD legal (most of the times it has gum in it, which I think it not okay). Also it can have gluten in it sometimes, so be sure that the one you use does not have wheat in it. Let me edit the recipe, since I marked it as a gluten free recipe! Asafoetida has a super pungent smell as a powder, but when it meets hot oil… ooh-la-la… I love it! 🙂 And you’ll totally master Indian cooking! Look at Raj and me… even though we grew up in Indian households, it wasn’t until we were in our mid-20s that we really started cooking! 🙂

  3. Carol says:

    This may not be the easiest dish to pronounce but it sounds delicious! I love yogurt as well and find it mixes well with many other foods. Thanks for this great dish!

    • Sonia says:

      Hi Carol! The name is a bit of a tongue twister now isn’t it? 🙂 I love yogurt too and can never get enough of it! 😛 I’m glad you liked the dish! 🙂

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