Instructions: Peel the onions, cut them in halves lengthways and then cut them across into fine slices. Sprinkle generously with salt and leave for 1 hour. Press out all the liquid and rinse oce in cold water. Drain well.

Soak tamarind pulp in hot water for a few minutes then squeeze dissolved pulp and strain, discarding the seeds. If using instant tamarind, disolve in the hot water. Dissolve sugar in the tamarind liquid.

Scald tomatoes, peel and dice. Combine all the ingredients, add salt to taste, chill and serve.

Kacumbar is normally served as an accompaniment to rice, curries or main dishes and is very popular in restaurants.

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