Namkeen Lassi

Name: Namkeen Lassi
Prep time: 5 min
Total time: 5 min
Yield: 2 glasses
Cuisine: Indian
Ingredients: 300 g plain yoghurt; 300 ml cold water; 1/2 tsp salt; 1/2 tsp roasted ground cumin; 1 pinch Kala Namak, optional; a few coriander leaves, finely chopped

Salty lassi - the one people actually drink in India

🌱 Beginner🥤 Drink🥛 Vegetarian⚡ 5 min

Sweet mango lassi is the tourist version. With a meal, North India drinks the salty one: thinner, cooling, with roasted cumin. It goes with spicy food the way a beer goes with Currywurst.

🌱 Beginner: Nothing here can go wrong. If you can boil pasta, you can cook this.

Prep5 min

Cook time0 min

Total5 min

Serves2 glasses

Contains: Milk Refers to the recipe as written here. Store-bought ingredients may carry traces — please check the packet.

Ingredients

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300 g plain yoghurt
300 ml cold water
1/2 tsp salt
1/2 tsp roasted ground cumin
TRS Cumin or Jeera Powder - 100g2,69 €JAIMIN JEERA KHARI(200G)2,69 €
1 pinch Kala Namak, optional
TRS Kala Namak or Black Salt 100gm1,19 €
a few coriander leaves, finely chopped
Fresh Coriander - 1 Bundle1,70 €Madhi Chilli Coriander Bhakhri 180g2,39 €

Method

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Whisk the yoghurt smooth, then whisk in the water gradually - a little at a time so no lumps remain.
Stir in the salt and cumin.
Chill until properly cold. Serve sprinkled with coriander.

Tips

No blender needed, a whisk is enough. In India it is traditionally frothed up with a wooden churner.
One glass of this after a spicy meal does more than any amount of water.