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Sauces & Seasonings
About 2 cups
25 minutes
5 minutes
Chef Norman Van Aken
1 Kiwano Horned Melon; cut in half, flesh scooped out and roughly chopped (about 1/2 cup)
1/4 cup red onion, finely chopped
1/2 cup plain yogurt
1/4 cup sour cream
1/2 teaspoon black mustard seeds
1/4 teaspoon coriander seeds
1/2 teaspoon cumin seed
1/4 teaspoon black peppercorns
1/8 teaspoon Garam Masala
1/8 teaspoon dried flakes Pepper De Arbol
Salt to taste
1/2 tablespoon cilantro, leaves roughly chopped
Squeeze the kiwano melon over a bowl and collect the juice and seeds. Discard the fibrous pulp.
Combine the mustard, cumin and coriander seeds with the peppercorns in a dry skillet.
Toast until fragrant (about 2-4 minutes. shacking occasionally) and transfer to a spice grinder.
Coarsely grind and add to the yogurt mixture.
Add the Garam Masala, pepper powder, salt, and cilantro, and thoroughly combine.
Keep covered in the refrigerator.
Use as a condiment with curry or other spicy recipes.
For a really impressive presentation, serve the raita in a kiwano half shell.
