Lassi, three different ways

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The recent spate of warm weather has me craving something cool and refreshing during the day. I’m not really in the mood for a midday coffee anymore, and last week I hit upon the idea of making some lassi. In India, it’s the perfect summer drink: its cooling and light, easy to make and can be re-created in endless combinations depending on how creative you’re feeling ad what you have lying around. The version one most often encounters in Indian restaurants here in Germany is not really what you get in India: thick and overly sweet, it’s more to be spooned than to be drunk and it feels like a meal in itself, given its heavy texture and the vast amounts of sugar in it.

indian goods co lassi recipe stories blog shop

I love my lassi light and frothy, with the tang of yoghurt and the flavours of herbs and spices blending well together, and here are three versions I’ve been making over the past few days. I recommend using the most ‘natural’ natural yoghurt you can find. In India, yoghurt isn’t a creamy paste but rather a dense mass with a little liquid floating on it: it feels and tastes very different from what I was finding in supermarkets here. After much searching, I think I’ve found my favourite : the Demeter version of the Soebbeke natural yoghurt. Experiment to see which one you prefer most, as well as with what texture you like. I generally prefer sweet lassis a bit thicker than the salty ones, which I like closer to a thin milk consistency.

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Coriander Cumin Ginger Lassi
Makes one glass

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1/2 cup natural yoghurt
1 cup cold water
1/4 teaspoon whole cumin seeds
A tiny piece of ginger, peeled and smashed
A few fresh coriander leaves, to taste
Salt to taste (I like this lassi a bit on the salty side)

Combine all the ingredients in a mixer or in the jar or a hand blender. Mix together for a minute or so, until everything is well combined and frothy. Taste, add more salt if necessary, mix together again. If you like your lassi very smooth, pour through a strainer into a glass. Otherwise just pour into a glass and serve immediately.

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Raspberry Cardamom Lassi
Makes one glass

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1/2 cup natural yoghurt
3/4 cup cold water
A small handful fresh or frozen raspberries
1 cardamom pod, husk discarded and seeds lightly pounded
1/2 teaspoon sugar, or to taste

Combine all the ingredients in a mixer or in the jar or a hand blender. Mix together for a minute or so, until everything is well combined and frothy. Taste, add more sugar or water if necessary, mix together again. Pour into a glass and serve immediately.

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Turmeric Mint Ginger Lassi
Makes one glass

indian goods co lassi recipe stories blog shop

1/2 cup natural yoghurt
1 cup cold water
1/4 teaspoon turmeric powder
A tiny piece of ginger, peeled and smashed
A few fresh mint leaves, to taste
Salt to taste

Combine all the ingredients in a mixer or in the jar or a hand blender. Mix together for a minute or so, until everything is well combined and frothy. Taste, add more salt if necessary, mix together again. If you like your lassi very smooth, pour through a strainer into a glass. Otherwise just pour into a glass and serve immediately.

indian goods co lassi recipe stories blog shop

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Text & photography: Vatsala Murthy

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