Photo: Annabelle Breakey; Styling: Robyn Valarik
Total Time
20 Mins
Serves 6 to 8

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.

Ratings & Reviews

Spudheidi's Review

July 20, 2014
This is a great twist on guacamole, and I love all the "anti-cancer" ingredients. We had it as a topping on sprouted-grain English muffins this morning and it was a huge hit! Definitely a keeper.

cakebody's Review

April 01, 2013
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

March 10, 2013
I toasted and ground my spices for this recipe and it still feel flat.