Author Notes
The legendary author Julie Sahni writes, "The Moslems in Malabar are called moplas, meaning 'sons-in-law' or 'the honored ones.' This is because they are the descendants of the Arab settlers who came to India four hundred years ago, married the local girls, and stayed. The moplas love avocado and cook it into this heavenly spice-laden salad. It is generally enjoyed in its own right or with their famous rice flour bread. Avcadoo masial should be served with a southern meal as a side dish." Recipe adapted slightly from Classic Indian Vegetarian and Grain Cooking (William Morrow & Company, 1985). —Genius Recipes
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Ingredients
- Curried Avocado
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1
large ripe avocado
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Juice of 1 lime or 1 small lemon
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1/4 cup
finely chopped fresh cilantro
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8
curry leaves (fresh or dry, optional)
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Coarse salt, to taste
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1 tablespoon
coconut oil, light sesame oil, or light vegetable oil
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1 teaspoon
black mustard seeds
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1 teaspoon
minced garlic
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1/2 cup
chopped onion
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1/2 teaspoon
Curry Powder Master Recipe (see below)
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2 to 4
fresh hot green chilies, minced
- Curry Powder Master Recipe
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1/2 cup
coriander seeds
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15
dry red chili pods (optional)
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1 1/2 teaspoons
cumin seeds
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1 1/2 teaspoons
mustard seeds
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1 1/2 teaspoons
fenugreek seeds
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1 1/2 teaspoons
black peppercorns
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15 to 20
curry leaves (dry or fresh, optional)
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3 tablespoons
turmeric powder
Directions
- Curried Avocado
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Cut the avocado in half. Remove the seed and scoop out the pulp with a spoon. Chop the pulp roughly. Blend in the lime juice, cilantro, curry leaves, and salt (we did this with the same knife, on the same board). Set aside.
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Heat the oil in a small frying pan over medium-high heat. When it is hot, add the mustard seeds. Keep a pot lid handy, as the seeds may spatter and fly all over. When the spattering stops, add the garlic and let sizzle for 5 seconds. Add the onion and cook, stirring, until limp (about 3 minutes). Add the curry powder and chiles, mix, and continue cooking for 1 more minute. Add the avocado mixture and turn off the heat. Stir to mix all the ingredients. Serve at room temperature.
- Curry Powder Master Recipe
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Mix coriander, chili pods, cumin, mustard seeds, fenugreek seeds, and peppercorns in the container of an electric blender or spice mill and grind the spices to a fine powder in several batches. Pour into a bowl and combine well.
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If you are using fresh curry leaves, dry them in an ungreased frying pan over low heat until they have curled and gone stiff (about 5 to 10 minutes) -- this will make them easier to grind to a powder. Grind them in the blender and then add them to the spice powder in the bowl.
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Stir in the turmeric.
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Transfer the curry powder to an airtight jar, cover tightly, and store in a cool place for up to three months.
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