Sometimes i find great recipes in the most unexpected places. This is one such recipe. I was browsing through a magazine called Sunset at my doctor’s office couple of days ago and came across this guacamole recipe with an interesting twist. I knew right then I have to try this recipe immediately. I had a huge bag of avocadoes from my last trip to Costco sitting on my kitchen counter and some of that went into this lovely guacamole.
Green, buttery avocados with Indian spices give the classic Mexican guacamole an eastern spin. Bring out the pappadums (lentil based Indian crisps) instead of tortilla chips to make this a complete Indian party. Pappadums are available in Indian grocery stores and International aisles of some local grocery stores.
2 large, ripe avocados, halved and pitted
1 tablespoon lemon jucie
2 Thai chilies, minced
2 cloves garlic, minced
1 teaspoon oil
2 teaspoons brown mustard seeds
3/4 teaspoon cumin seeds, coarsely grounded with a mortar and pestle or spice mill
1/2 teaspoon coriander powder
1/2 teaspoon turmeric powder
1/4 teaspoon asafetida powder
1 teaspoon finely chopped cilantro leaves
1/4 teaspoon salt ( or more if needed)
1. Scoop avocados in to a bowl. Add lemon juice, green chilies, garlic and salt. Coarsely mash with a fork.
2. Heat oil in a pan and when its hot, add mustard seeds and let it pop.
3. Remove from heat and add coarsely ground cumin seeds, asafetida powder, turmeric and coriander powder. Mix well and let is stand for 2 minutes.
4. Stir spice mixture and cilantro into guacamole. Add more salt if needed.
5. Serve with pappadums. To cook Pappadums, brush oil on one side of each pappadum and place in microwave for 40 seconds to 1 minute. You can also deep fry pappadums in hot oil.