When I heard a while back about Raghavan Iyer's new cookbook Indian Cooking Unfolded: A Master Class in Indian Cooking with 100 Easy Recipes Using 10 Ingredients or Less, I was bursting with anticipation. For those unfamiliar with Mr. Iyer's offerings, he is also the author of one of my absolute favorite cookbooks, 660 Curries. I have cooked from and written about his books on many occasions and they all come highly recommended from my kitchen. One of the first dishes I have tried and shared from his most recent book was a wonderful chana chaat (tangy and tart chickpea salad).
Now I am offering up yet another beautiful creation from Mr. Iyer. Look no further if you want a unique and slightly spicy appetizer to wow your dining companions. Or if you please, keep it all to yourself. Have a nibble and see if you have second thoughts about sharing this creamy Indian-style "salsa" adorned with sweet pomegranate pearls. Crispy lentil pappadums complete the experience. Thoughts of decadence are quickly whisked away when you realize that everything on the platter is wholesome and nutritious. Of course, most importantly, it's a palette pleaser, with a layering of textures and zesty and tangy flavors that you may perhaps have not considered before.
|Pappadums with Avocado Pomegranate Salsa|
|Recipe by Lisa Turner|
Adapted from Indian Cooking Unfolded: A Master Class in Indian Cooking, with 100 Easy Recipes Using 10 Ingredients or Less
Published on November 14, 2013
Crispy lentil pappadums served with a creamy and zesty avocado, lime and cilantro salsa with pomegranate seeds — great for a snack or as an appetizer
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More Indian dips and salsas that you are sure to enjoy from my kitchen:
Avocado Chickpea Hummus
Tomato and Eggplant Caponata
Fresh Tomato Chutney
Spicy Indian-Style Hummus
On the top of the reading stack: Couture Chocolate: A Masterclass in Chocolate
Audio Accompaniment: Hallucinator - Landlocked