Salty Lassi Recipe: Savory Yogurt Drink

Among the most popular and well-known drinks in India, besides chai and masala chai, there is lassi. A healthy drink based on yogurt, among the most consumed and appreciated by travellers. Originally from Punjab, it is most widespread in the state of Rajasthan and generally in northern India but is also very common in southern India for its refreshing properties.

The basic version is called plain lassi. But from this base there are numerous variations, sweeter and less sweet, and even savoury versions, some obtained by adding different types of fresh fruit that are blended and mixed together, often garnished with dried fruit. Among the most popular are mango lassi, banana lassi and pineapple lassi.

Lassi is a refreshing drink typical of Punjab made from yogurt. It is very versatile and can be prepared in both sweet and savoury variants. This drink is not only delicious, but it is also very refreshing and healthy. It is perfect for any occasion, from a hot summer afternoon to a complement to a spicy meal.

Lassi has its roots in ancient India, where it has been a popular drink for centuries. It is believed to have been created by farmers to combat the summer heat, making use of local ingredients such as yogurt and spices. Over time, this drink has evolved and found its place in contemporary cuisine, being appreciated in both its sweet and savoury versions.

Although it is usually consumed as a dessert at the end of the meal, there are many restaurants that keep it on hand in case a diner is surprised by a spicy curry. The natural fat in lassi is very effective at eliminating the sting of the mouth, much more so than any glass of water, beer or similar.

It is enough to remember that capsaicin (the spicy compound in chillies) is fat-soluble, meaning that it is better eliminated with a drink with a fat content rather than with one made from water. That said, lassi is a real delight of which there are many variations.

In the refrigerated sections of organic stores and large retailers, lassi is nowadays an integral part of the assortment, mainly the sweet and thick mango lassi. This popular drink is also an indispensable element in all Indian restaurant menus.

In Ayurvedic cuisine, lassi, a refreshing and traditional drinkable yogurt, is prepared a little differently. From an Ayurvedic perspective, lassi is a healing and comforting drink made from yogurt, purified water, and digestive spices. A lassi is a wonderful tonic for pacifying Vata dosha because of the rich, sweet qualities of yogurt.

Lassi is also used to balance Pitta dosha by adding cooling ingredients like rose water and coconut. For Kapha dosha, lassi can also work as the addition of digestive spices, as well as diluting the yogurt with water, helps the assimilation of yogurt into the body. It should NOT be drunk cold, the cold disturbs Agni, the fire that allows digestion.

Lassi is also highly regarded in Ayurveda because of the beneficial bacteria called probiotics that are found in all cultured yogurts. Probiotics help maintain the flora of the small intestine, which promotes overall colon health and aids immunity.

It is more liquid and can be enjoyed as a savory variant in addition to sweet. Lassi is very digestible and promotes healthy intestinal flora. It should be drunk in small sips during or after lunch. Lassi is most digestible at room temperature.

When choosing and preparing a lassi, you can choose between a sweet or salty lassi. The salty version is believed to have a better digestive effect, while the sweet version will give you a more nourishing and warming sensation. Plain lassi, is the classic white lassi that is just yogurt and water enriched with brown sugar, honey or in the salty version a pinch of salt is added, preferably pink Himalayan salt.

Lassi is one of the most consumed drinks during Holi festival. In this particular period of the year, the most used version is Thandai Lassi, a very aromatic version, prepared with a mix of spices, rose petals and dried fruit and seeds. Cocoa variations can also be found online, but these recipes are quite distant from the original version of the drink.

Those who follow a vegan or vegetarian diet can use vegan Greek yogurt (there are several soy-based varieties available on the market, but it can also be made at home), almond milk and coconut milk to replace cow's milk or water, to give the drink more body and creaminess.

Salty lassi is an excellent accompaniment to spicy or flavorful meals as it helps to refresh the palate. The estimated time to prepare this recipe is approximately 10 minutes. You will need a blender and a tall serving glass.

Calories: 150 per serving
Fats: 5g
Protein: 6g
Carbohydrates: 14g

Ingredients for the recipe

• 2 cups of natural yogurt
• 1/2 teaspoon salt
• 300 ml of very cold water, almost frozen (if you want a very thick lassi, replace the water with very cold milk)
• 1/4 teaspoon ground cumin (optional)
• 1 tablespoon cardamom powder (optional)
• 1 dessert spoon of rose water (optional)
• A few fresh cilantro leaves (optional)

Step-by-step preparation to prepare the recipe

1. Making lassi is easy if you have a blender. In a blender, add the 2 cups of natural yogurt and the 1/2 cup of water. Add the 1/2 teaspoon of salt and the 1/4 teaspoon of cumin powder.
2. Add some ice cubes to make it cooler. If desired, add a few fresh cilantro leaves for an extra touch of flavor. Blend everything in the blender until you obtain a smooth and homogeneous consistency. If a buttery substance forms on the surface, it should be removed.
3. Lassi is best served in a tall glass and preferably chilled. You can garnish with some fresh mint leaves or a pinch of cardamom powder. A sprig of fresh coriander can be a great addition.

It is normal for the lassi to foam. Serve in a tall glass. If you want to use straws, something advisable for the foam it creates, make sure they are thick, as the lassi is quite thick.