In a large mixing bowl, mash avocado using a fork or potato masher.
Add yogurt, spices and chopped cilantro and mix it all together. Adjust seasoning and chill in the refrigerator till ready to serve. Enjoy as a dip or as a side to your favorite Dal and rice meal!
Use a super ripe avocado. You want an avocado this is ripe enough to mash to a smooth consistency, but not too ripe that it'll have brown spots all over. Take a few tips and tricks from Creamy Avocado Dressing.
Plain regular yogurt goes best in this recipe. If using Greek Yogurt, thin it down using water or buttermilk.
Make it Vegan: Simply replace yogurt in this recipe with coconut or your favorite dairy-free yogurt and enjoy a Vegan Avocado Raita. Use the plain kind, not flavored.
Run it through a food processor for an even smoother texture. I usually mix it by hand, but the food processor will produce a smoother consistency.
Add spice and crunch. For an extra kick, add 1 green chile finely chopped (seeds and ribs intact for extra heat) and sprinkle ¼ teaspoon red chile powder on top at the very end. Gently crush 1 Tablespoon roasted peanuts and sprinkle on top when ready to serve.
Serve as a dip, sauce or spread. This avocado yogurt dip is so versatile. Serve it as an appetizer dip at your next party with fresh-cut vegetables, a sauce to go with crispy Indian snacks or spread on flatbread, sandwiches and more.
Enjoy it for breakfast with paratha. It's a delicious and nutritious meal that will keep you going until lunchtime.
Store in an airtight container in the fridge for up to 4 days. For added insurance, place a piece of plastic wrap directly on the surface to keep the avocado from oxidizing and turning brown.
Note: The nutrition facts below are my estimates. If you are following any diet plan, I recommend cross-checking with your preferred nutrition calculator.