Salt lassi

Lassi - Traditional Punjabi Summer drink. Thick curd diluted with water and spiced with roasted cumin seeds and coriander leaves.

In India, buttermilk is the main hydrating agent. Every region has a version of buttermilk that is served during the summer season. Neer mor, chaash are all variants of this recipe. One of the simplest and quickest drinks that you can make ahead and store for a couple of days.

Lassi

Punjab, the land that churns the most delectable rich Indian food is where this Lassi originates from. How this lassi was created remains ambiguous. Milk has always been a staple drink in Punjab. Farmers used to drink milk mixed with sugar from earthen pots to cool down their body.

Lassi is typically curd or yoghurt diluted with water and spiced up a little. The curd is churned using a traditional wooden churner (or mathu in tamil and madaani in hindi) until it froths well on top. This is very important in preparing lassi.

You can also use a whisk or electric blender to churn the yogurt.

Traditionally there are two types of Lassi– a sweet and a salt version.

Salt Lassi (Savoury)

Salt lassi is prepared by churning curd (yoghurt) mixed with water until it froths well. Then it is seasoned with roasted cumin powder, black salt and fresh mint leaves. 

Variations to Salt lassi

As mentioned previously, curd or any of its forms, are staple summer drinks in India. Every region has its own version of salt lassi and is known by different names. The main difference is that lassi is thick whereas the other drinks are diluted. Also, the seasonings change. The base ingredient remains the same  -curd diluted in water.

In Gujarat it is called chaas which is not as thick as lassi. In Tamil Nadu, we call it neer mor (buttermilk in Tamil). In karnataka it is called majige. These are all thinner than lassi. It is more diluted.

Tips to prepare lassi

1. Use fresh organic plain yogurt to prepare lassi.
2. The yogurt should not be too sour. If the curd is sour, you can also use part milk and part water to dilute. The milk removes the sourness.
3. More the fat in the yogurt, more creamier and tasty the lassi is.
4. Churn the curd until it froths. Do not skip this.
5. You can also add malai on top of it to enrich its taste.

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Salt lassi

Prep Time

5 mins

Total Time

5 mins

 

Lassi - Traditional Punjabi Summer drink. Thick curd diluted with water and spiced with roasted cumin seeds and coriander leaves. 

Course: Drinks

Cuisine: Indian, Punjabi

Keyword: Buttermilk recipes, Indian summer drinks, Yogurt drinks

Servings: 6 tall glasses

Calories per serving: 160 kcal

Author: Nisha

Ingredients

• 250 grams curd | yogurt
• 4 to 5 cups water
• Pinch of chaat masala (optional)
• 1 teaspoon cumin seeds, roasted and crushed in a mortar pestle
• ¼ teaspoon kala namak (black salt) (skip if you do not have)
• Salt to taste
• Some fresh mint or coriander leaves to garnish

Instructions

1. Take curd in a wide bowl and add a cup of water. Churn it well. Add salt. Mix it well and refrigerate.

2. Before serving, add crushed roasted cumin & coriander or mint leaves as much as you need. Serve it chilled.

Recipe Notes

1. Use fresh organic plain yogurt to prepare lassi.
2. The yogurt should not be too sour. If the curd is sour, you can also use part milk and part water to dilute. The milk removes the sourness. 
3. More the fat in the yogurt, more creamier and tasty the lassi is. 
4. Churn the curd until it froths. Do not skip this. 
5. You can also add malai on top of it to enrich its taste.