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.


Nepali Lassi

Yield: 2-3 servings


* 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


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

Adapted from Explore Nepal

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6 Responses to “Nepali Lassi”

  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!


  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.


  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!


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

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


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

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


  5. #
    Jessie — February 27, 2016 at 10:51 pm

    Just a tip-to make a more authentic lassi, use non-homogenized, raw milk and make homemade yogurt.


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