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.
2 ripe large avocados, halved and pitted
1 tablespoon lemon juice
1/2 to 1 tsp. minced Thai or serrano chile
1/2 teaspoon kosher salt
1/2 teaspoon minced garlic
1 tablespoon vegetable oil
2 teaspoons brown mustard seeds
3/4 teaspoon cumin seeds, coarsely ground with a mortar and pestle or spice mill
1/2 teaspoon ground coriander
1/2 teaspoon ground turmeric
1 tablespoon chopped cilantro
Pappadums* or tortilla chips
How to Make It
Scoop avocados into a bowl. Add juice, chile, salt, and garlic. Coarsely mash with a pastry blender or fork.
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.
*Find pappadums (wafer crackers made from lentils) in the international aisle of well-stocked grocery stores; cook according to package directions.
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!