Cheese

Salted Lassi

August 10, 2015
2 Ratings
Photo by A Brown Table
Author Notes

My favorite savory lassi is this salted version, which is seasoned with fresh mint leaves and a few thin slices of chile. You just mix salt, yogurt, and ice-cold water in a blender and then garnish the frothy liquid right before serving. Enjoy it with or after a spicy meal or in smaller amounts as a palate cleanser between different courses of a menu. —Nik Sharma

  • Makes 2
Ingredients
  • 1 1/2 cups plain yogurt
  • 1/2 cup ice-cold water
  • 1/2 teaspoon fine-grain sea salt
  • 1/4 teaspoon ground white pepper
  • 1/4 teaspoon roasted cumin powder
  • A few ice cubes, for serving (optional)
  • 1/2 teaspoon thinly sliced Thai chile
  • 4 large fresh mint leaves, julienned
In This Recipe
Directions
  1. Place the yogurt, water, salt, pepper, and cumin in a blender. Blend until smooth and creamy. Taste and adjust salt if desired.
  2. Divide the lassi into two tall chilled glasses containing a little ice, if desired. Garnish each glass with half of the chiles and mint leaves. Serve immediately.

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Nik Sharma is a molecular biologist turned cookbook author and food photographer who writes a monthly column for Serious Eats and the San Francisco Chronicle and is a contributor to the New York Times. His first cookbook, Season: Big Flavors, Beautiful Food, was a finalist for a James Beard Foundation award and an International Association of Culinary Professionals award. Nik resides in Los Angeles, California and writes the award-winning blog, A Brown Table. Nik's new book, The Flavor Equation will be released in October 2020.

1 Review

Lost_in_NYC August 18, 2015
Chili slices aren't authentic and makes it sound like a liquid raita instead. Cumin and chaat masala is more authentic from all around India. You can add a touch of red chili powder if you some heat. Plus or minus the mint.