🥛 Salted lassi
Salted lassi is a cooling yogurt drink from North India, blended with water, salt, toasted cumin and fresh mint until light and frothy. It is tangy, savoury and refreshing, a counterpoint to spicy food. It is served chilled in tall glasses, often alongside a meal or on hot afternoons.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 300 g plain yogurt
- 300 ml cold water
- ½ tsp salt
- ½ tsp cumin seeds, toasted and crushed
- A few fresh mint leaves
- Ice cubes
Method
- Put the yogurt, water, salt and most of the cumin in a blender.
- Add the mint and blend for 30 seconds until frothy.
- Pour over ice and sprinkle with the remaining cumin.
How to make it lighter
- Use low-fat yogurt to trim calories without losing the tang.
- Add more water and ice for a thinner, lighter drink.
- Being unsweetened, it is already lighter than sweet or mango lassi.
History
Lassi is traditionally associated with Punjab, where it is a common summer drink. Salted (namkeen) and sweet versions are both drunk across India today.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →