Salted Mint Lassi (Salted Yogurt Drink)

By: Manjula Jain

Serving : 2 people
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Salted Mint Lassi (Salted Yogurt Drink)

Lassi is a healthful yogurt-based drink, popular throughout India. Mint and ginger give it a tangy and refreshing taste. Mint Lassi is a great compliment to any meal, especially during summer.

Salted Mint Lassi

Ingredients

Ingredients:

  • 2 cups of yogurt (dahi, curd)
  • ¼ cup mint leaves (podina)
  • 1 teaspoon ginger juice*
  • ½ teaspoon salt
  • 1/4 teaspoon black salt (optional)
  • 1/8 teaspoon roasted cumin seed powder* (bhuna jeera)
  • Few mint leaves for garnishing
  • ½ cup of ice cubes

Instructions

Method

  • Blend mint  leaves with two tablespoons of yogurt to make a paste. Add yogurt, ginger  juice, salt, black salt, and one cup of water. Blend just enough to make the drink smooth; don’t over-blend as it will froth.
  • Pour it over ice cubes and garnish with roasted cumin seed powder and mint leave.
  • Lassi can be made one day in advance and refrigerated.

Notes

*Note:
  1. Making Ginger juice: shred the ginger using a fine grater or zester and squeeze the pulp using fingers.
  2. Roasting Cumin seeds: Toast cumin in a heavy skillet over medium heat, stirring frequently, until aromatic and brown in color. You can make a small jar of this in advance and keep it for couple of months. This is used in many recipes.
Salted Mint Lassi

Salted Mint Lassi (Salted Yogurt Drink)

Lassi is a healthful yogurt-based drink, popular throughout India. Mint and ginger give it a tangy and refreshing taste. Mint Lassi is a great compliment to any meal, especially during summer.
No ratings yet
Course Beverages
Cuisine Indian
Servings 2 people

Ingredients
  

Ingredients:

  • 2 cups of yogurt (dahi, curd)
  • ¼ cup mint leaves (podina)
  • 1 teaspoon ginger juice*
  • ½ teaspoon salt
  • 1/4 teaspoon black salt (optional)
  • 1/8 teaspoon roasted cumin seed powder* (bhuna jeera)
  • Few mint leaves for garnishing
  • ½ cup of ice cubes

Instructions
 

Method

  • Blend mint  leaves with two tablespoons of yogurt to make a paste. Add yogurt, ginger  juice, salt, black salt, and one cup of water. Blend just enough to make the drink smooth; don’t over-blend as it will froth.
  • Pour it over ice cubes and garnish with roasted cumin seed powder and mint leave.
  • Lassi can be made one day in advance and refrigerated.

Notes

*Note:
  1. Making Ginger juice: shred the ginger using a fine grater or zester and squeeze the pulp using fingers.
  2. Roasting Cumin seeds: Toast cumin in a heavy skillet over medium heat, stirring frequently, until aromatic and brown in color. You can make a small jar of this in advance and keep it for couple of months. This is used in many recipes.
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Comments

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    Mel
    August 5, 2015 at 10:30 am

    Thank you, Aunty Manjula! I’ve been following your YouTube series for years and have learned so much about Indian cooking form you. I made your roasted cauliflower last Christmas and my family loved it! There was nothing left but my sister’s rice was still almost full 🙂 I’m going to make this tonight for myself. Yum!

    Nancy bhardwaj
    May 30, 2015 at 9:32 pm

    Very nice auty Ji…

    shruti
    April 24, 2015 at 11:45 am

    Hii aunty . I am a beginner in cooking .. i am learning thru ur recipes.. i just love your. Recipes n d way you explain each of these . . Thanks for ur recipes ..

    devi Patel
    April 1, 2015 at 8:40 pm

    Lovely

    Hassan Al-Sabt
    August 10, 2012 at 6:11 am

    Hi manjula,

    I am a Saudi and I am really interested in your website.

    Foodlover
    July 18, 2012 at 6:03 pm

    Manjulaji…. your recipes are so perfect that one can follow them blindly. I have been watching your website since couple years but never wrote to you. I made mathri, chole palak, cauliflower curry… and quite a few…spinach pasta…. you name it and every thing comes out great….just perfect.!!!
    You know we love onion and garlic but your recipes are so delicious…we do not worry about anything.
    It has been a while that you posted anything on it. Hope everything is going well for you. God bless you for your efforts.

    ariha
    July 13, 2012 at 11:09 pm

    Hi Aunty.,

    Where r u ? missing ur recipe videos? plz come back and share more recipes with us…

      sohani devi sayjadah
      August 22, 2012 at 4:02 am

      that’s true her recipes are too good

    Krish
    July 2, 2012 at 12:48 am

    This is a great drink to keep your body cool at the time of Summer. Another effective cooler is Badam ki Thandai. View the recipe @ Borosil And You

    Shweta
    June 26, 2012 at 2:58 pm

    hello aunty.. i have 1 request to u .. kaju kari is my fav dish .. and here in indian restaurant its not available .. can u please post kaju kari recipe …. pleaseeeee pleaseeee …

    thank u

    Krish
    June 12, 2012 at 11:52 pm

    Here is another fresh drink to keep immune system strong in summer. Amla juice!
    Grind fresh amlas and add appropriate salt, hing, chaat masala and black pepper powder to it to make your summer drink.

    latha
    June 2, 2012 at 10:16 pm

    namasthe aunty i am living in chennai India here the climate is very very hot . this receipe is very helpful to us thank u very much

    Julia
    May 29, 2012 at 11:34 pm

    Very tasty and refreshing. I made some slight adjustments to the recipe and added some crushed Tellycherrypepper as well as a few drops of lemon juice and some soda water to make the joghurt a bit thinner. However, a great sundowner.

    Manidipa Bhaumik
    May 29, 2012 at 6:39 pm

    A nice chill out drink, must for this hot season. Thanks.

    I blog @ Manidipa’s Kitchen

    Chris Brennan
    May 29, 2012 at 4:08 pm

    Great recipe – thank you, Manjula. I’d never extracted juice from ginger before, and I thought it would be a chore, but it was pretty easy. The drink is tasty and refreshing, especially on a hot day in Arizona.

    Neela
    May 29, 2012 at 2:20 pm

    Hi Manjulaji
    Please show Mushroom receipes soon.

    Tiger Singh
    May 29, 2012 at 1:43 am

    Oh how wonderful. I’ve had a slightly different version of this drink before and it was wonderful. Although this is salty, I’ve had the sweet version and also kind of a “hot” version. Hot meaning in taste with green chillies finly chopped and with some celantro. I’ll try this one also. Thank you very much. I really enjoy your recepies and your presentations.