Curried Avocado (Indian Guacamole)

We used to have a beautiful potted curry tree in our apartment.  We had grown it from a little baby plant that had come from the curry tree that used to belong to my husband’s Indian grandma.  The leaves had the most wonderful scent and it was so lovely to be able to use fresh curry leaves in Indian dishes whenever we wanted to.  The tree survived the introduction of my grey tabby cat who tried to dig it up to use a litter box when he first moved in, but was eventually killed by that crazy heat wave two summers ago.  That’s right, it was so hot for so long in our NYC apartment that the heat killed a plant from India. I grew up in Hawaii myself, so I know hot, but I am here to tell you that these old New York Tenement buildings are like ovens in the summer time.  Anyway, our curry plant died and so if I want curry leaves I have to trek out to the Indian markets in Queens…and when I do, this is what I make.

If you are lucky enough to get fresh curry leaves, make this avocado curry!  It is a Southern Indian dish, but I like to eat it just like guacamole.  It would be an amazing addition to any picnic or barbecue menu.  Grilled spicy shrimp and corn on the cob with avocado curry…..mmmmmm.CURRIED AVOCADO

from Classic Indian Vegetarian and Grain Cooking

  • 1 large ripe avocado
  • the juice of 1 lime or 1 lemon
  • 1/4 cup minced fresh cilantro
  • 8 fresh or dry curry leaves
  • coarse salt to taste
  • 1 Tablespoon coconut oil (or any mild oil, bit coconut is better)
  • 1 teaspoon black mustard seeds
  • 1 teaspoon minced garlic
  • 1/2 cup chopped onion
  • 1/2 teaspoon good quality curry powder
  • 2-4 hot green chilies, minced
  1. Scoop out the flesh of the avocado and chop roughly.  Combine the avocado with the lemon or lime juice, cilantro, curry leaves and salt. Set aside.
  2. Heat the coconut oil over medium high heat.  When the oil is very hot, add the mustard seeds.
  3. When the popping of the seeds subsides, add the garlic and sizzle for a few seconds.
  4. Add the onion and cook until just limp.
  5. Add the curry powder and chilies and give a stir.
  6. Add the avocado, turn of the heat and stir to combine.  Serve it up!


8 Comments Add yours

  1. Glenda says:


  2. Rollene says:

    This is going to be my favorite, I can tell already…..!

  3. saffron says:

    wow! what a great idea…Indian guacamole. Will surely try it soon.

  4. mrsdaffodil says:

    Oooh, oooh. This looks scrumptious.

  5. maki says:

    wow! never thought of this…can’t wait to try! i’d live on avocados if i could….

  6. Prixya says:

    Thank you for the recipe. Will definitely try it. Sounds good. Yum

  7. Reblogged this on The Purple Almond Wellness Kitchen and commented:
    If you are a fan of guacamole, OR if you or someone you love doesn’t like guacamole, you may want to give this a try! My better half, who doesn’t like avocados or regular guacamole LOVES this style. I’m so excited I found this recipe! YEA!

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