Borhani (Spiced Yogurt Drink)
Borhani is a salted, peppery yoghurt drink from Bangladesh, traditionally poured at wedding feasts to settle the stomach after rich food. Its character comes from freshly toasted cumin, white mustard seeds and a paste of green chile, mint and coriander, balanced with a little sugar and two kinds of salt. It takes minutes to make, needs no cooking beyond the cumin, and is best served very cold.
Instructions
Toast the cumin seeds in a small dry pan over low heat for about 2 minutes, until they smell fragrant. Let them cool, then grind them to a fine powder.
Whisk the yoghurt with the cold water until it is completely smooth and free of lumps.
Make pastes from the green chile, mint and coriander, loosening them with a little water so they blend easily. Strain the pastes into the yoghurt and stir them in.
Add the ground cumin, white mustard seeds, white pepper, black pepper, sugar, rock salt and salt. Mix well until the seasonings are evenly distributed.
Serve the borhani cold.
Make it personal.
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