I love Raita. It is a refreshing yogurt dip I generally make with diced onions, tomatoes, cucumbers, and boiled potatoes. I was intrigued by the Avocado Raita that I found in Chef Hari Nayak’s book. I called him to talk to him about the unusual combination of Avocado and Yogurt. It’s really delicious, he claimed. The picture was very enticing and I really wanted to make it and taste it. Living in San Antonio meant that the freshest avocados from Mexico were available year round. So the next time I brought home an avocado from the store, I set about making this Raita. I did not tell anybody in my home about the new Raita. My hubby and kids ate it up and gave me that happy nod which actually meant that the Raita was good! I was happy to have found a keeper. I really enjoyed this refreshing dip all by itself. It did taste awesome as a side to Black Eyed Pea Rice.

Avocado is a nutrition packed fruit and I always keep looking for ways to incorporate it into my everyday menu. This Raita is very creamy and delicious and a great way to eat up the fruit. I don’t remember seeing or eating avocados in India. I distinctly remember eating it in my friend’s place in Mysore, Karnataka. I need to get in touch with her and make sure that it was indeed the avocado that I had eaten as a ninth grader when I was at her place. Though Hari asks for the cumin to be dry roasted, I add a drop of ghee for a more fragrant raita. I loved the combination of ghee and spiced up yogurt.

Avocado and Roasted Cumin Raita from Hari Nayak’s “My Indian Kitchen.”

Prep time: 15 minutes

Serves 4

• 2 large ripe avocados (about 1 lb/500 g total)
• 2½ cups (610 g) plain yogurt, whisked until smooth
• 1 tablespoon fresh-squeezed lime juice
• 2 teaspoons cumin seeds, toasted and ground
• 1 teaspoon black peppercorns, toasted and ground
• Salt to taste
• 4 tablespoons minced fresh coriander leaves (cilantro)

1. Hold one of the avocadoes gently with one hand and with a large, sharp knife in the other hand, cut the avocado lengthwise around the pit. Open the two halves to expose the pit. Scoop out the pit with a spoon. Then scoop out the avocado flesh from the skin and chop it into 1-inch (2.5-cm) dice. Repeat with the other avocado.

2. Place the yogurt in a medium mixing bowl. Mix in the avocado, lime juice, half the ground cumin and black pepper and salt. Add the fresh coriander leaves and mix well.

Serve cold sprinkled with the remaining ground spices and salt.