Indian Guacamole
Photo by Annabelle Breakey; written by Elaine Johnson, Amy Machnak, and Stephanie Spencer
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
1
Scoop avocados into a bowl. Add juice, chile, salt, and garlic. Coarsely mash with a pastry blender or fork.
Step 2
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
3
*Find pappadums (wafer crackers made from lentils) in the international aisle of well-stocked grocery stores; cook according to package directions.
Ingredients
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
Directions
Step 1
1
Scoop avocados into a bowl. Add juice, chile, salt, and garlic. Coarsely mash with a pastry blender or fork.
Step 2
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
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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