Yogurt Drink with Cumin Mint and Mustard

Introduction

This yogurt drink gets its flavor from dry-roasted cumin seeds, white mustard seeds, mint, coriander, and two kinds of pepper, so it tastes layered instead of flat. You only cook the cumin for about 2 minutes, then everything is mixed and served cold, which makes it useful alongside a spicy meal or as a cooling drink for warm weather.

Recipe Details

• Prep Time: 10 minutes
• Cook Time: 2 minutes
• Total Time: 12 minutes
• Servings: 6

Ingredients

• 3 tsp cumin seeds
• 500 mL (2 cups) full-fat plain yoghurt
• 1 cup (200 mL) cold water
• ½ tsp fresh green chile peppers
• ½ tsp mint
• ½ tsp coriander
• ¾ tsp white mustard seeds
• ¾ tsp ground white pepper
• ½ tsp ground black pepper
• 3 tsp sugar
• ½ tsp rock salt
• ½ tsp salt

Instructions

1. Dry-roast cumin seeds by cooking them over low heat in small pan until you can smell the seasoning, about 2 minutes. Cool and grind to a powder.
2. Beat yoghurt with water until it becomes smooth. Strain green chili, mint, leaf and coriander pastes with some water blend into the yoghurt. Combine all other ingredients and mix well.
3. Serve cold.

Variations

• Replace the full-fat plain yoghurt with low-fat plain yoghurt if you want a lighter drink; the result will be thinner and a little less rich.
• Reduce the fresh green chile peppers to a pinch if you want the cumin and mint to stand out more and the heat to stay mild.
• Increase the cold water by a few tablespoons if you prefer a more pourable drink; it will taste less concentrated and less creamy.
• Cut the sugar slightly if you want a more savory finish; the drink will taste sharper and more spice-forward.
• Use fresh mint and fresh coriander paste instead of prepared pastes if that is what you have; the flavor will be brighter and a bit more herbal.

Tips for Success

• Keep the heat low when you dry-roast the cumin seeds so they turn fragrant without scorching; burnt cumin will make the drink taste bitter.
• Let the cumin cool before grinding so it powders more evenly and does not clump.
• Beat the yoghurt with water until completely smooth before adding the other ingredients, or the drink can stay lumpy.
• Strain the green chili, mint, leaf and coriander pastes well if you want a smoother texture with less fibrous residue.
• Chill the finished drink before serving so the spices settle into the yoghurt and the texture feels cleaner.

Storage and Reheating

Store the drink in a sealed jar or airtight container in the fridge for up to 2 days. Stir or shake it well before serving, since the spices and yoghurt can separate as it sits.

Freezing is not a good option for this recipe. The yoghurt texture can split once thawed.

Serve it cold straight from the fridge. If it has thickened, whisk in a small splash of cold water before serving.

FAQ

Can you make this yogurt drink ahead of time?

Yes. You can make it several hours ahead and keep it chilled, which also gives the cumin and mustard time to blend into the yoghurt.

Can you skip the white mustard seeds?

You can, but the drink will lose some of its sharp, lightly pungent edge. It will still work, just with a softer spice profile.

Can you use low-fat yoghurt instead of full-fat plain yoghurt?

Yes. The drink will be less creamy and may need a little less water to keep it from becoming too thin.

Why strain the green chili, mint, leaf and coriander pastes?

Straining removes coarse bits and keeps the drink smoother. If you skip that step, the flavor will still be there, but the texture will be rougher.