Nepali Lassi

I realize that this drink isn’t going to necessarily appeal to all of you out there.  Most of the lassi I’ve had in the past are sweet, fruit-based yogurt drinks; this Nepali version takes a decidedly more unexpected approach with the addition of salt and cumin.

When I was younger I never understood why salt was an ingredient in baked goods and never bothered to add it myself.  I finally saw the error in my ways- a touch of salt adds depth to desserts in a way that no other ingredient can.  And it was chanh muối, Vietnamese salted lemonade, which made me appreciate the beauty of a salty drink on a humid day.

Perhaps this will be the drink that converts you… give it a shot on a hot and sticky summer day when you’re craving something icy and refreshing.

Print

Nepali Lassi

Yield: 2-3 servings

Ingredients:

* 2 cups plain or Greek-style yogurt
* 1 cup milk
* leaves from 2 sprigs fresh mint
* 1/4 teaspoon ground cumin
* 1/4 teaspoon ground cardamom
* 1 teaspoon sugar
* sprinkle salt
* 2 cups ice

Directions:

Combine all ingredients in a blender and process until smooth. Serve immediately.

Adapted from Explore Nepal

    Pin It

5 Responses to “Nepali Lassi”

  1. #
    1
    sweet road — February 27, 2012 at 2:43 pm

    I make something similar to this most mornings, I didn't realize this is how you make Lassi… I guess I've been drinking Lassi!

    Reply

  2. #
    2
    Eryka — February 27, 2012 at 11:52 pm

    I love Lassis. I love mango lassis, sweet lassis, and this spice lassi. And you're right, salt adds such depth is done well. I used to cut salt in half in most recipes, but lately, I'm finding I really enjoy it's subtle enhancement.

    Reply

  3. #
    3
    Ambika — March 1, 2012 at 1:58 am

    This is a yummy Lassi! We make a similar lassi in south Inida. If you like, try this variation: Crush together some grated ginger, 1/2 tsp of finely minced fresh green chile, about 1 Tbsp of minced cilantro and 2 tsp of minced fresh mint leaves. You can actually add everything together in a blender and process it, then strain and serve. Lovely photo!

    Reply

    • CATE — March 1st, 2012 @ 3:13 am

      Thanks :) And that variation definitely sounds interesting… especially the addition of green chile!

      Reply

  4. #
    4
    Wheres k&b — March 1, 2012 at 7:47 pm

    So much spice variation! It must smell divine after mixing it all up.

    ratedkb.blogspot.com

    Reply

Leave a Comment