Cucumber Borhani
10 Min
GF
NF

Cucumber Borhani

Smoothies are a great summer respite, and we all have our favorite fruits to play with. Strawberry, mango, and berry are likely the biggest favorites, but have you ever considered a savory smoothie? A refreshing salty yogurt smoothie with aromatic notes of mint, chile and cumin? Enter Borhani, a traditional Bangladeshi lassi that is usually enjoyed in the summer as well as a digestive after heavy meals during weddings or festivals. I added cucumber to this one and you could almost consider it a drinkable raita. Mustard being one of the most essential parts of Bengali cuisine, the mustard seeds add a horseradish like tang to the drink. Borhani can be made with whole milk or non-fat yogurt and is best with yogurt that is slightly aged and sour.

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Cook Time

15 Minutes

Serves

6

Step 1
In a blender, combine plain yogurt, cucumber, mint, cilantro, serrano, ginger, black mustard seeds, cumin, sugar, and salt. Taste and adjust if needed and add lime juice if you prefer it to be a little more sour. Blend until smooth. Add 2 to 3 cups of ice and blend again until smooth. Pour into six glasses and serve.
4 cups plain yogurt
1 medium English or 4 small Persian cucumber, rough chopped
1 cup loosely packed mint leaves + for garnish
1 cup loosely packed cilantro leaves
1 whole serrano pepper
3-inch piece of unpeeled ginger, roughly sliced
1 teaspoon whole black mustard seeds
1 teaspoon toasted ground cumin
1 tablespoon sugar
1 1/2 teaspoons sea salt
Juice of 1 lime (optional)
Tags:
10 Min
GF
NF

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