Salted Lassi

By • August 10, 2015 1 Comments

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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.A Brown Table

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Makes 2

  • 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
  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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