1 - 2smalldry red chilliesbroken into bits or use chilli flakes
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
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.