Mumbaikar Avocado with Turmeric and Tempered Spices
Growing up, I remember how avocados were a rarity, a treat and a luxury. They’re still a treat and, properly made, taste luxurious. Lucky for all of us they are no longer a rarity. This recipe is great for entertaining, as it accommodates all sorts of dietary preferences, restrictions, and perversions (vegan, vegetarian, Keto-friendly, Paleo-friendly, gluten-free, etc.)
Approximate Ingredients (serves between two and four as an appetizer)
Two large, ripe avocados
One tablespoon coconut oil
One teaspoon cumin seeds
One teaspoon mustard seeds
One teaspoon white urad dal (also called split matpe beans; this is optional to the recipe, but adds tremendous crunch; can find this at local South Asian grocery stores or, better yet, ask your Indian friends if you can borrow some)
One teaspoon turmeric powder
One-half tablespoon freshly-squeezed lemon juice (yes, needs to be fresh and needs to be lemon, not lime)
Sea salt to taste
Freshly-cracked black pepper to taste (yes, needs to be freshly-cracked)
Half-cup finely chopped white onion
Quarter-cup, lightly packed, chopped cilantro
Half tablespoon of finely chopped serrano pepper
Approximate Steps
Dice avocado and place into large bowl
Add lemon juice, onion, cilantro, serrano pepper. Combine and mash to desired consistency. Add sea salt and black pepper to taste
In a small saucepan, heat coconut oil over medium heat until it liquifies (if solid) and shimmers. Add urad dal. Let sizzle for one to two minutes the dal gets golden brown. Add mustard seeds and cumin seeds. They’ll begin popping within a few seconds. Once they begin popping, take the pan off the heat, add the turmeric and mix well. Take the entire coconut oil and tempered spices and combine with the avocado mixture
Serve with Carr’s Table Water Crackers - their subtle taste and crunch really allows the avocado to shine
