Fennel and Fenugreek Kachumbar
Featuring: Chili, Fennel (Bulb), Lemon, Chili powder, and Methi Dana (Fenugreek Seeds)
Traditionally, kachumbar, a simple Indian chopped salad, is made in the summer with raw green mango, prized for its crisp texture and tangy bite. But when mangoes are out of season, I’ve found a surprising substitute: fennel bulb.
While fennel is used widely in Indian cooking, it’s usually the seeds that find their way into our dishes. The bulb itself, Florence fennel, is rarely seen in Indian kitchens. And that’s a shame, because it’s fantastic. When soaked in lemon juice, fennel’s crisp texture and mild sweetness beautifully mimic the refreshing brightness of raw mango.
This simple Fennel and Methi Kachumbar combines all the classic Indian flavor elements: sweet, spicy, salty, and bitter, into one refreshing bite. The sprouted fenugreek seeds (methi dana) bring their characteristic maple-like bitterness and crunch, while lemon juice adds brightness and balance.
Ingredients
Fennel Bulb – Crisp and lightly sweet, fennel makes a perfect stand-in for raw mango when it’s out of season. Once tossed in lemon juice, it takes on a similar tart brightness and adds a refreshing crunch to the kachumbar.
Soaked or Sprouted Methi (Fenugreek Seeds) – Tiny but powerful! Soaking softens the naturally bitter seeds enough for this salad, while sprouting (if you have the time) brings out an extra layer of crunch and a gentle maple-like aroma. In Ayurveda, methi is considered balancing and good for digestion. Here it adds both texture and depth.
Green Chili – A little heat sharpens all the other flavors. Adjust to taste. One small chili gives gentle warmth, more makes it bold and lively.
Lemon Juice – Adds brightness, acidity, and that tangy edge that ties the whole salad together. It also mellows the bitterness of methi and highlights fennel’s sweetness.
Salt – Essential for balance. Salt brings out all the subtle flavors hiding in the fennel and methi.
Chili Powder – Adds warmth and color. A small pinch brings depth without overpowering the delicate flavors.
Sugar (Optional) – A touch of sweetness can balance methi’s bitterness and make the salad feel rounder and more harmonious.
Why You’ll Love It
If you’re a fan of methi, this recipe gives you a fresh new way to enjoy it. It is crunchy, light, and full of flavor. The fennel brings a subtle sweetness that balances methi’s bitterness, and together they create a beautifully complex yet simple salad.
Fennel and Fenugreek Kachumbar
A crisp fennel and fenugreek seed salad that balances sweetness, heat, and gentle bitterness. A refreshing side dish for any Indian meal.
Ingredients
- 1 fennel bulb
- 1/4 cup sprouted or soaked methi (fenugreek seeds)
- 1 green chili (or to taste)
- 2 Tbsp lemon juice
- 1/4 tsp salt (to taste)
- 1/4 tsp chili powder (to taste)
- 1 tsp sugar to balance the methi bitterness (Optional)
Instructions
- Soak 2 Tbsp of dry methi seeds for at least 5 hours or overnight. For added crunch, let them sprout overnight.
- Finely dice the fennel bulb and green chili.
- Combine all ingredients in a bowl. Add salt, chili powder, and lemon juice.
- Cover and let rest for at least an hour before serving to let the flavors meld.
- Refrigerate if serving later—this salad keeps well for about two days.
Notes:
If you’re lucky enough to have raw green mango, you can substitute it for fennel, just reduce the lemon juice since raw mango already brings tartness.
For a milder version, skip the green chili or use a pinch of chili powder instead.
Try serving it alongside your everyday thali or with a plate of dal and rice for a refreshing crunch.
