Salted Lassi
Why this recipe works
- Ready in minutes: A short toast for the cumin and a brief blend are all that is needed for a cold, savoury drink.
- Cooling and savoury: Plain yoghurt and cold water create a light, tangy base, while salt and cumin keep the flavour balanced rather than sweet.
- Toasted spice aroma: Dry-toasting the cumin first brings out a warmer, nuttier flavour that carries through the lassi.
Get the most out of this recipe
Ingredient notes
- Use plain yoghurt: Choose unsweetened plain yoghurt so the drink stays tangy and savoury rather than dessert-like.
- Toast the cumin: Whole cumin seeds give the best aroma when briefly toasted before blending.
- Adjust thicker yoghurt: If the yoghurt is very thick, blend in a little more cold water until the lassi pours easily.
Texture tips
- Keep it light: Use very cold water and blend briefly at high speed to create a light froth without making the drink heavy.
- Blend until smooth: Give the cumin, yoghurt and water enough time in the blender for an even, drinkable consistency.
Make-ahead tips
- Best freshly blended: Salted lassi is at its most refreshing straight after blending, while it is cold and lightly frothy.
- Refresh before serving: If refrigerated, whisk or briefly blend again before serving and add fresh ice at the end.
Serving ideas
- Serve with spiced food: Its cool, salty tang works well alongside curries, biryani, grilled meats or vegetable dishes with bold seasoning.
- Finish simply: A small pinch of toasted cumin on top adds aroma and makes the drink look more finished.
Equipment you'll need
Ingredients
Instructions
- Toast the cumin seeds in a dry frying pan over a medium heat for 1 to 2 minutes, shaking the pan, until fragrant and a shade darker. Tip into a small bowl to cool for 1 minute.
- Add the yoghurt, cold water, fine sea salt and the toasted cumin seeds to a blender. Blend for 20 to 30 seconds until smooth and lightly frothy.
- Add the ice cubes and pulse just to chill and lightly break them up, 5 to 10 seconds. Pour into a glass and serve straight away.
Recipe notes
Tips
- For the best froth, use very cold water and blend briefly at high speed.
- If your yoghurt is very thick, add a splash more water and blend again until it pours easily.
Substitutions
- Replace Water with still-mineral-water for a slightly cleaner, crisper finish.
- Replace Cumin seeds with ground-cumin and use a small pinch, blending it in with the yoghurt and water.
Storage
- Refrigerate up to 1 days
- Best served immediately. If needed, refrigerate in a sealed container for up to 1 day; whisk or briefly blend again before serving, and add fresh ice cubes at the end.
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Recipe overview
- Servings: 1 glasses
- Total time: 5min (5min active)
- Difficulty: Easy
- Cuisine: Indian
-
Allergens:
Milk
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