Wondrous Watermelon Curry
Wondrous Watermelon Curry
Have you ever cooked with watermelon? Neither had I. Your kids may not be as familiar with Indian food as Chinese food, and you may not think you can turn your leftover picnic fruit into an Indian feast. You can, though, and they will love it! My Indian friends have taught me that Indian food is super easy to make at home and is a perfect way to introduce kids to India's warm and comforting spices.
This week, we will make one of my favorite recipes for introducing kids to Indian flavors: Curry. This unusual curry is quick and can be served hot or cold. It turns bland watermelons into a spectacular, quickly prepared, original, authentic Indian curry. It tastes really good with steamed rice or as a side dish on its own. Watermelon is so nutritious that it deserves the chance to shine at the dinner table. Serve it along with a yummy Indian Watermelon Lassi drink. This recipe perfectly blends cultures, love, fun, new flavors, and warmth. Introduce your kids to new flavors and a new experience with these easy-to-make-at-home and kid-friendly Indian-inspired recipes. Just tell your kids you're on a flavor adventure!
Happy & Healthy Cooking,
Fun-Da-Mentals Kitchen Skills
- cube :
to cut into square-shaped, bite-sized pieces with an equal 1/3 to 1/2-inch length on all sides, slightly larger than diced.
- knife skills :
Bear Claw (growl), Pinch, Plank, and Bridge (look out for trolls).
- purée :
to blend, grind, or mash food until it is thick, smooth, and closer to a liquid.
- simmer :
to cook a food gently, usually in a liquid, until softened.
- slice :
to cut into thin pieces using a sawing motion with your knife.
- toast :
to brown and crisp food in a heated skillet or oven, or in a toaster.
Equipment Checklist
- Medium pot + lid (or rice steamer)
- Large and deep skillet
- Blender or food processor (or large bowl + immersion blender)
- Liquid measuring cup
- Dry measuring cups
- Wooden spoon
- Cutting board
- Large kitchen knife
- Kid-safe knife
- Measuring spoons
- Citrus squeezer (optional)
- Can opener
Ingredients
Wondrous Watermelon Curry
- 3 C water
- 1 1/2 C white rice
- 1/4 watermelon
- 1 garlic clove
- 1 1/2 tsp paprika **(Omit for NIGHTSHADE ALLERGY)**
- 1 pinch turmeric powder
- 1/2 tsp ground coriander
- 1 tsp salt + more to taste
- 2 T vegetable oil **
- 1/4 tsp cumin seeds OR 1 big pinch ground cumin
- 1/2 lime
- few pinches granulated sugar, to taste
- 1/2 C canned black beans **(for LEGUME ALLERGY sub 1/2 C chopped firm tofu, if no soy allergy present)**
- fresh mint, optional
Food Allergen Substitutions
Wondrous Watermelon Curry
- Nightshade: Omit paprika.
- Soy: Substitute canola oil or other nut-free oil for vegetable oil.
- Legume: For 1/2 C canned black beans, substitute 1/2 C chopped firm tofu, if no soy allergy is present.
Instructions
Wondrous Watermelon Curry
boil + simmer
Bring 3 cups of water to a boil in a medium pot and add 1 1/2 cups of white rice. Simmer on low heat for about 20 minutes.
slice + cube + purée
Adults cut 1/4 watermelon into slices and let kids cut them into cubes, removing any seeds. (I'm sure they'll eat plenty as they cut the melon up!) Measure out 1 cup of watermelon cubes and purée them in a blender or food processor (or in a large bowl using an immersion blender). Reserve the remaining watermelon cubes.
mince + measure + add
Mince 1 garlic clove and add it with 1 1/2 teaspoons paprika, 1 pinch of turmeric, 1/2 teaspoon ground coriander, and 1 teaspoon salt to the watermelon purée.
slice + juice
Squeeze the juice from 1/2 lime into a small bowl or measuring cup.
heat + toast + simmer
Heat 2 tablespoons of vegetable oil in a large, deep skillet on your stovetop over medium heat. Add 1/4 teaspoon of cumin seeds or 1 big pinch of ground cumin and toast, stirring, for 5 to 20 seconds. Add 3 teaspoons of lime juice and the spiced watermelon purée to the skillet and lower the heat. Simmer for 5 minutes or until the liquid has reduced by about one third.
cook + coat + sprinkle
Add the remaining watermelon cubes and 1/2 cup of canned black beans and cook over low heat for 3 to 4 minutes, gently turning the melon and beans to coat with the spices. Sprinkle with a few pinches of sugar to taste, serve over the rice, and tear some fresh mint on top if using. "Yah swadisht hai" (Yah swah-disht hay) or "This is delicious" in Hindi!
Hi! I’m Watermelon!
"Don't you love Watermelon!? Then you must love me—I'm a watermelon! I might seem hard to get to know, but if you cut or break me open, you'll see I'm really sweet inside. I can add so much joy and refreshment to everything, too, like summer picnics and yummy recipes like this one!"
History
- Food historians think watermelon originated in the Kalahari Desert of Africa. However, the first recorded watermelon harvest was about 5,000 years ago in Egypt, illustrated on ancient walls in Egyptian hieroglyphics. From there, watermelon spread throughout countries along the Mediterranean Sea by way of merchant ships.
- Watermelons were one of the items put in the tombs of kings to provide for them in the afterlife.
- Watermelon was grown in India in the 7th century and by the 10th century had made its way to China, now the world's number one producer of watermelons.
- In the 13th century, watermelon spread through the rest of Europe via the Moors.
- Southern food historian, John Egerton, believes watermelon made its way to the United States with enslaved Africans, and now Americans eat more watermelon than cantaloupe and honeydew.
- About 300 watermelon varieties are grown in the US and Mexico. They are of various weights, shapes, sizes, and colors like red, orange, yellow, and white.
- The world's heaviest watermelon, at 350.5 pounds, was grown by Chris Kent in Tennessee in 2013.
Anatomy
- Watermelon is a fruit because it grows from a seed, has a sweet, refreshing flavor, and is loosely considered a type of melon (although it is actually a type of berry called a pepo).
- It can also be called a vegetable because it is a member of the same family as the cucumber, pumpkin, and squash. It is harvested and cleared from fields like other vine-growing vegetables.
- A watermelon contains about 6 percent sugar and 92 percent water by weight.
- Japanese scientists developed a seedless variety in 1939. However, seedless watermelons initially did not resist disease sufficiently, so they did not become widely available and popular until the 21st century.
How to Pick, Buy & Eat
- When choosing a watermelon, look for one that is firm, symmetrical, and free from bruises, cuts, or dents. When you lift the watermelon, it should be very heavy for its size, as most of a watermelon's weight is water—the heavier, the juicier. Finally, the watermelon should have a yellow spot on it, where it sat on the ground and ripened in the sun.
- Farmers in Japan grow watermelons in glass boxes so they develop into a cube shape. The farmers initially did this so the watermelons would be stackable and easier to store. However, they eventually became a popular novelty at twice the price.
- In China and Japan, watermelon is a popular gift to bring to a host of a party or gathering.
- In Israel and Egypt, the sweet taste of watermelon is often paired with the salty taste of feta cheese.
- Watermelon rinds are edible but do not taste good unless pickled or cooked. The seeds are also edible. Don't worry, though—you won't grow a watermelon in your stomach if you eat the seeds with the flesh! However, if you remove the seeds, you can dry them out and roast them. You can also grind them into flour after roasting using a coffee grinder.
- You can eat watermelon alone or put chunks in fruit or green salads. You can also purée it to add to salsas, syrups, desserts (like popsicles and sorbets), and drinks (like smoothies and lemonade). Finally, you might try adding some to your BBQ sauce or even grill watermelon slices!
Nutrition
- A watermelon's high water and electrolyte content make it ideal as a refreshing and hydrating summer thirst quencher that is good for our skin and helps clear toxins from our kidneys.
- Watermelons contain high levels of vitamin C, which boosts immunity and healing power, and vitamin A, which is good for eyesight.
- Watermelon is also high in lycopene, a carotenoid that makes some fruits and vegetables red or pink. Tomatoes are most often connected to lycopene, but watermelon has more than raw tomatoes. However, products made from cooked tomatoes have a higher concentration. Study results vary on lycopene's health benefits, particularly cardiovascular health.
- Drinking watermelon juice may relieve your muscle soreness due to l-citrulline, an amino acid that protects against muscle pain. The rinds also have l-citrulline, and they are high in fiber. Watermelon seeds contain iron, zinc, protein, and fiber.
- Eating watermelon helps stop inflammation in your body that contributes to conditions like asthma, atherosclerosis, diabetes, some cancers, and arthritis.
History of Curry!
- Curry can refer to an assortment of dishes that originated in India, and it can also refer to curry powder, a spice blend. However, curries use a complex variety and combination of spices and herbs, vegetables, meat, chicken, or fish!
- Depending on the country and region, curries will taste very different. In Thailand, for example, curries incorporate coconut milk. In India, turmeric is a common ingredient in curry, turning it into a beautiful yellow color. Sri Lankan curries often include vinegar and cinnamon.
- The history of curry powder goes back a long way. There is evidence of it being used in Mesopotamia in 1700 BCE. While the use of curry probably originated in India, it was used in England as early as the 1300s and probably even earlier. Mention of its use can be found in the first book on English cooking, written during the time of Richard II (the late 1300s).
- Curry powder can be a mild or hot blend of spices. This golden-colored spice is one of the oldest spice mixes and is most often associated with Indian cuisine.
Let's Learn About India!
- India is a country in South Asia and is officially called the Republic of India. It is the second-most populous country in the world and has the largest population of any democratic nation.
- Hindi and English are official languages, and there are 447 native languages spoken in India.
- India's government includes a president, prime minister, and parliament. Twenty-eight states and eight union territories make up India's federal union.
- India's currency is the Indian "rupee." It is illegal for foreigners to take rupees out of India.
- Emperor Shah Jahan commissioned the Taj Mahal's construction in 1632 for his wife, Mumtaz Mahal.
- The anniversary of Mahatma Gandhi's birthday is celebrated on October 2. He is considered India's "Father of the Nation" and led the Indian people to independence from 89 years of British rule in 1947. Gandhi's peaceful protest movement inspired many people in other countries.
- India's national symbols are the lotus flower, the Bengal tiger, and the peacock.
- Some of the world's highest mountains are in India, including Kanchenjunga, the third tallest at 28,169 feet.
- The Bay of Bengal is a huge bay bordering the southeastern part of India and is home to the world's largest mangrove forest. Here, tigers swim in the same waters as dolphins, sea turtles, sharks, and saltwater crocodiles.
- The snow leopard, the Indian rhinoceros, the Bengal tiger, and the Asian elephant are all animals of India. Globally, it is the only country that has both lions and tigers.
- The most popular sport in India is cricket!
- It is hot in India, so people there often wear loose clothes. Traditional clothing differs by area in India. Women may wear saris, long pieces of colorful cotton or silk draped over and around the body like a dress. Men may wear a dhoti, made of material wrapped around the hips and pulled through the legs, somewhat resembling loose pants, although they aren't seen in cities much anymore. Photos of Gandhi show him wearing dhotis.
- Seventy percent of the world's spices come from India.
- Staple foods in India include lentils, rice, bread, and spices. People living on the coast eat more fish and seafood. In other regions, they eat chicken, beef, and game meats. Many people throughout India are vegetarians. Common fruits and vegetables are mangoes, apples, oranges, pineapples, bananas, onions, okra, potatoes, spinach, and carrots.
- Curries are popular dishes in India and are made with a variety of vegetables, fish, meat, and fruits, and spices.
- When people greet each other in India, as a sign of respect, they bow, placing their hands together before their chest or face, and say "Namaste," which translates to "I bow to the divine in you."
What's It Like to Be a Kid in India?
- Indian parents are encouraged to start their kids in preschool at 2½ to 3 years old. School is usually taught in a particular state's language, which could be Hindi, English, or another language.
- Kids often have their grandparents living with them in the family household.
- Along with cricket, tennis, badminton, and chess, kids may play traditional Indian games like kabaddi or kho-kho, both played by teams, or kancha, a marble game played individually or with others.
- Kids enjoy the Holi festival, which is a religious celebration that also heralds the arrival of spring. Celebrated in various ways throughout the country, most versions include the joyous spraying and throwing of colorful powders by festival participants at one another.
That's Berry Funny
When do you go at red and stop at green?
When you’re eating a watermelon!
The Yolk's On You
How do you encourage a condiment to win a race?
Yell "Curry, ketchup!" ("Hurry, catch up!")
The Yolk's On You
What do you get when you mix curry and porridge?
Courage!
The Yolk's On You
What did the rice say to the watermelon?
"Don’t be a slow-POKE!"
The Yolk's On You
What did the turmeric say to the cumin?
"Curry up...we're late!"
THYME for a Laugh
"Knock, knock!"
"Who’s there?"
"Curry."
"Curry who?"
"Curry me in the front door....I’m exhausted!"
