WHEN I THINK INDIAN FOOD, I NEVER THINK AVOCADO. And for good reason. Rarely does avocado make it onto an Indian menu or plate. I can only site one time we actually ordered it from an Indian restaurant in Washington, D.C. And that was because we were so shocked to see it there as a chaat with banana and tamarind chutney. It was delicious. Why I'm glad this trend of no avocados in Indian cuisine is starting to change. Just look at my chaat above! (Chaat is a side plate or side salad and a name for many of the street foods in India.) While avocados are not indigenous to India (either are tomatoes, though they were introduced way earlier), in the last few years there has been an uptick in interest in the Subcontinent for avocados. Cafes in Mumbai and Delhi offer them up smashed on toast, blended in smoothies, and chopped up in salad bowls. But, what about traditional Indian kitchens? There is potential here as well. Brought to India from Mexico in the 1900's, avocados offer a ton of delicious nutritional value. Known as 'the butter fruit' in India, they are actually grown in some parts of South India where the climate permits. The Indian variety is often smaller, rounder, and less creamy (thus slightly more watery) than the standard variety from Mexico - Hass, has an oil content of 18 percent vs. an Indian avocado which comes in around 12 percent. The oil content is what contributes to the creaminess. Regardless of the type of avocado, I find it oddly delicious and addictive in Indian dishes. I've showcased it in homemade breads and now I want to show you how to add it to a sprouted chaat or salad. What I find most interesting in this application is that our chaat traditionally has no oil. We get our flavor more from a combination of spices, namely Kala Namak (black salt), and lemon juice. Add an avocado and suddenly you have an added layer of creaminess and butteriness from the natural oils that can take your chaat to another level. Add a 1/4 teaspoon each of turmeric powder and ground black pepper to the recipe below and suddenly you have the powerhouse combo of turmeric + fat (avocado) + black pepper. Avocados are rich in monosaturated fats - healthy fats that reduce cholesterol levels - and offer essential nutrients like potassium, vitamin K, E, and folate. So, give this recipe a try. If you don't have time to sprout, no worries. Sub an equivalent cup of any cooked bean or lentil. xoxo Anupy
Salad: Sprouts and Avocado Indian Chaat
1 cup sprouts (green moong, fenugreek, black chickpeas, or combination)
1/2 red or yellow onion, minced
2-3 Thai chiles or 1/2 serrano, stems removed and finely minced (optional)
1/2 teaspoon kala namak, black salt
1/4 teaspoon red chile powder (optional)
1 avocado, diced
juice of 1 lemon
Add all the ingredients in the order listed above to a bowl. Stir gently until well combined. Serve immediately. This will last in the fridge up to 1 week. For a gorgeous plate, do what I did above. Slice up some cherry tomatoes and add them to the side. Sprinkle some chunky Himalayan sea salt flakes and watch your guests devour it all!
Click here to learn how easy it is to sprout.
Click here for my avocado paratha recipe.
Click here to read more in this fascinating Vogue India piece from July 2018 where I learned about the history of the avocado in India and referenced above.
Watch me make it on my Instagram channel @indianasapplepie.
[[ recipeID=recipe-8lu8r09he, title=Sprouts and Avocado Indian Chaat ]]
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Keywords: indian, chaat, avacado
