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+ servings

Curried avocado dip

Gluten free, nut free, nightshade free appetizer dip
Prep Time 5 minutes
Cook Time 2 minutes
Total Time 7 minutes
Course Appetizer, Breakfast, Snacks, Soups and salad
Cuisine diabetic friendly, Fusion, gluten free, Indian, International, Kids choice, One pot, Summer, Vegan, Vegetarian
Servings 8 people


for the main ingredients

  • 2 avocado medium sized
  • 3 tbsp Lemon juice
  • 1 tbsp coriander leaves chopped fine
  • salt to taste

for flavourings

  • 1 tsp olive oil use any kind you are fond of
  • 1/2 tsp mustard seeds
  • 1 tsp Skinned black gram optional
  • 1 - 2 small dry red chillies broken into bits or use chilli flakes
  • 1/2 tsp rasam powder
  • 1 sprig curry leaves


to prepare the dip

  • Wash and chop the coriander leaves.
  • Wash, cut and remove the seed of the avocado. Scoop out the flesh with a spoon into a bowl.
  • Add salt, chopped coriander and a generous squeeze of lemon to this and mash with a fork. Set aside till the tempering is ready

to prepare the tempering

  • The unique flavours to the dish are provided by the tempering.
  • Into a small wok, add a tsp of oil followed by mustard seeds and set on medium heat.
  • As the splutter add the urad dal and broken bits of the chillies.
  • When the dal turns golden add in the curry leaves to crackle and the rasam powder and remove from heat. The rasam powder gets roasted and the aroma comes out.
  • Add this into the prepared bowl of avocados and mix well... its ready to serve with crusty bread, pita chips, fruit and veggie cuts or pappadams
    Curried avocado dip


The key flavour is a good quality rasam powder and this when added to the oil burns real fast. So be careful to remove from heat as soon as the rasam powder is added and pour it into the avocado which will cool it down.
Keyword chips and dips, Lunch recipes
Tried this recipe?Let us know how it was!