I didn’t fall in love with Indian food until I moved to the UK twenty-five years ago. Before then, I’d perhaps tried a few Indian food recipes but nothing memorable. As a kid growing up in California I was hooked on Mexican food. I still am.
The thing is, so much of what I like about Indian food was introduced into India by the Europeans. European explorers discovered so many delicious fruits and vegetables during their visits to the New World. Pineapples, chilies, tomatoes, cabbages, pomegranates and avocados were all introduced into Indian cookery quite recently yet they all play a big role in what so many of us love about Indian food.
Why am I explaining all this while detailing my avacado dip recipe?
Well I was recently re-introduced to a great UK based company called The Cool Chili Company. If I told you the amount of times I’ve brought fresh corn tortillas back from my visits home to California, you’d think I seriously had a screw loose! I am corn tortilla mad.
I won’t have to do that again as The Cool Chili Company make their own and they make them to order so the tortillas you purchase are really fresh.
I ordered a few hundred corn tortillas the other day and decided to make some crab tostadas. I’ve been making my recipe for years. In order to serve them to perfection, I had to make a Mexican guacamole and tomato salsa.
This recipe is for an Indian Avacado dip which is very similar to Mexican guacamole. I like the use of low fat yogurt.
You are in for a real treat here!
Once you make the avocado dip, you could serve it with kebabs, naans, pappadams or whatever you fancy. It is great served corn tortillas by the way.
Be sure to give my crab tostada recipe a try. It may not be Indian food but you could make the same recipe with Indian chapattis instead of the corn tortillas for an equally delicious meal. This avocado raita goes so well with it.
If you enjoy this recipe try my other chutneys and raitas for Indian food:
- 2 ripe (soft) avocados
- 1 onion finely chopped
- 2 medium sized tomatoes finely chopped
- 2 - 3 green chilies finely chopped
- 1 teaspoon cumin powder
- 1 small bunch finely chopped fresh coriander
- Juice of lime
- 2 cloves garlic - smashed
- 1 cup fresh, unsweetened yogurt - whisked till smooth
- Salt to taste
- Place all of the ingredients into a pestle and mortar or food processor.
- Blend together until smooth or chunky. I prefer mine a bit chunky though Indian avocado raita is usually quite smooth.