Refreshing Salty Lassi

A Salty Lassi has a cooling effect on your body with unique digestive and health benefits. It’s also a great alternative to the alcoholic beverages during the summer and you can flavor it with any spice you want.
By Soni Sinha

Salty Lassi

In the scorching heat reminiscent of an Indian Summer, one drink that promises to bring relief is a good old lassi. Lassi is a yoghurt drink mixed with either milk or water along with spices, sometimes fruits, sugar or salt. But growing up I’ve had more Salty Lassi than the sweet on mainly because I didn’t have much of a sweet tooth back then! Now its a different story because now, I have a sweet tooth like no other J Salty Lassi is relatively unknown outside India unlike its cousin, the Sweet Lassi or the ubiquitous Mango Lassi!

Salty Lassi has a cooling effect on your body with unique digestive and health benefits. It’s also a great alternative to the alcoholic beverages during the summer and you can flavor it with any spice you want. Traditionally Salty Lassi is flavored with roasted cumin seeds and mint, sometimes ginger.You could also add a little bit of sugar.

The roasted nutty cumin adds a smoky flavor to the lassi.The mint is a perfect garnish to contrast the color and imparts a clean, crisp, minty flavor! Cool, delicious and spicy! Perfect to ‘beat the heat’!
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Salty Lassi
 
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A delicious salty version of the yoghurt drink Lassi using roasted cumin and mint!
Author:
Recipe Type: Drinks
Serves: 2
Ingredients
  • 1 cup Plain Yoghurt (any)
  • 2 ¼ cup Water
  • 1 tsp Roasted and ground Cumin
  • 1 tsp Salt
  • Mint-to garnish
Instructions
  1. Dry roast some cumin seeds in a pan on medium heat until its golden brown and releases a nice aroma.Allow it to cool and then just crush using a pestle and mortar.
  2. Blend all the ingredients except the Mint until smooth.Check the seasoning. Pour into servings glasses and garnish with mint. Serve chilled!

Soni Sinha

Soni is a recipe developer, food writer/blogger who creates recipes with a healthy Indian twist. She is a passionate cook and her recipes cater to readers who are are willing to try contemporary Indian flavors in wide ranging fusion dishes that she creates.She shares all her cooking adventures on her blog Soni's Food.

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6 Comments
  1. This is nice. But can you help me with some ideas if I am to make it on a commercial basis. Like 50 200mls at a time? This has to be done on a commercial basis. Do I have to use curd of buffaloa milk or normal cow’s milk? Do I have to remove teh fat contesnt of the milk in that case?

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