Kiwano Melon (Horned Melon) with Chile de Arbol Raita
Category
Sauces & Seasonings
Servings
About 2 cups
Prep Time
25 minutes
Cook Time
5 minutes
Author:
Chef Norman Van Aken
Ingredients
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1 Kiwano Horned Melon; cut in half, flesh scooped out and roughly chopped (about 1/2 cup)
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1/4 cup Red Onion, finely chopped
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1/2 cup Plain Yogurt
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1/4 cup Sour Cream
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1/2 teaspoon Black Mustard Seeds
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1/4 teaspoon Coriander Seeds
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1/2 teaspoon Cumin Seed
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1/4 teaspoon Black Peppercorns
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1/8 teaspoon Garam Masala
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1/8 teaspoon dried flakes Pepper De Arbol
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Salt to taste
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1/2 tablespoon Cilantro, leaves roughly chopped
Directions
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.