Indian Guacamole
Photo: Annabelle Breakey; Styling: Robyn Valarik
Toasted mustard seeds, cumin, turmeric, and coriander infuse a Mexican classic with the flavors of India--as does serving it with crispy pappadums instead of tortilla chips.
How to Make It
Step 1
Scoop avocados into a bowl. Add juice, chile, salt, and garlic. Coarsely mash with a pastry blender or fork.
Step 2
Cook oil and mustard seeds in a small covered saucepan over medium heat until seeds pop, 1 1/2 to 3 minutes. Remove from heat, stir in remaining spices, and let stand 2 minutes. Stir spice mixture and cilantro into guacamole. Serve with pappadums.
Step 3
*Find pappadums (wafer crackers made from lentils) in the international aisle of well-stocked grocery stores; cook according to package directions.
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cakebody's Review
I thought this was amazing and so did all of my Easter guests....definitely a keeper!
Make the toasted seeds ahead and put in a bowl. Next, mix ingredients 2 thru 5 in a small lidded bowl. Then, near show time, mash the avocado, mix in the juice ingredients and then the spice ingredients. Beautiful color too. For presentation, I would stir in the vibrant spices in a circular motion and make a spiral design. I got all raves and a bowl so clean, it could have een put it in the cupboard unwashed. As a chef for 33 years, it is hard to impress me with anything new. Sunset, you really have a good one here!
SouzaKH's Review
I toasted and ground my spices for this recipe and it still feel flat.
Spudheidi's Review