Tomato and Onion Cachumbar : IHCC

"Red and Green" is this week's theme at I Heart Cooking Clubs (IHCC) where we are cooking from Madhur Jaffrey's recipes. I have made this simple and delightful salad using lots of fresh coriander leaves to go with a curry dish. 

I am a raw onion and coriander lover! I totally love eating raw onions in salads, in sandwiches, burgers and just about anything that can go perfect with raw onions! I love corianders, I could eat them raw just with rice and a little soy sauce spiced with some sliced hot chillies with a squeeze of lime juice. The recipes calls for 3 tablespoons of finely chopped fresh coriander, but I've used almost a cup, coarsely chopped.  

 This is similar to our local salad which usually include slices of cucumber and sometimes pineapple too, but usually without the fresh coriander leaves. I love it even better with the addition of coriander leaves. Just mix everything together.

And serve! Here I have served with the Red Pork Curry and Plain Basmati Rice. The salad really complements well with the curry and rice. This salad is really great for any curry meal. You can never go wrong with this salad! One that I would make again, very easy and  the next time, I'll add in some chopped cucumbers as well, another one of my favourite veggie. If you do not like coriander, just omit it, the salad will be just as good. 

Please do stop by IHCC to view all the different Red And Green yummies that the others made!

Tomato and Onion Cachumbar
(adapted from "Simple Indian Cookery", Madhur Jaffrey)
100gm (4oz) onion, cut into 1cm (1/2in) dice
350gm (12oz) tomatoes, cut into 1cm (1/2in) dice
3 tablespoons finely chopped fresh coriander (I use 1 cup, coarsely chopped)
3 tablespoons lemon juice
1-1/2 teaspoons salt, or to taste
1/4-1/2 teaspoon cayenne pepper (depending how hot you like it)

Put all ingredients in a bowl and mix.