Namkin Lassi

Salty Yoghurt Shake

VegetarianOrigin PunjabPrep 20 minutes

A refreshing, savoury Indian yoghurt drink flavoured with roasted cumin and black pepper. It has a light, frothy texture with a tangy and cooling taste.

Spices for the lassi

2.6 gAdded to the blender with the yoghurt and water (step 1)

Ground cumin · Jeera Powderroasted

2.6 g1 teaspoon

spice

Ground black pepper · Kali Mirch Powder

to taste

spice

Keep ready to blend directly into the drink.

Everything else

Yogurt · Dahi

517 g500 ml

dairy

Salt · Namak

to taste

salt

Method

Add 500 g yoghurt, 800 ml water, salt to taste, and the spices for the lassi to a blender.
Process until completely smooth and evenly blended.
Pour into a pitcher and serve.

Don't have something?

Yogurt

Plain yogurt
Use 100% of the weight. Whisk thoroughly until smooth before stirring into warm gravies to prevent curdling.
Single cream
Use 90% of the weight combined with 10% lemon juice to replicate the lactic tang and rich body in marinades and curries.

Ground cumin

Cumin seed
Dry-roast briefly and grind finely; use equal weight (1:1). Imparts an even punchier, nuttier, toasty aroma than pre-ground cumin.
Ground coriander
Use equal weight (1:1). Adds mild, lemony sweetness rather than cumin's smoky, earthy bite; curries will taste lighter and less savoury.
Black cumin seeds
Grind finely; use 60% to 75% of the weight. Produces a darker, more complex, smoky-herbal flavour suited to rich gravies.

Ground black pepper

Black peppercorn
Use 1:1 by weight; pulverise in a spice mill or mortar to a fine powder for immediate, punchy heat.
Coarsely ground black pepper
Use equal weight; offers the same bite, though it gives a visibly speckled finish and firmer crunch.

Similar dishes

Lassi Masalewali

Spicy Yoghurt Shake

Lassi Masalewali tastes sharper, hotter, and more herbal than this dish.

Same: Both are savoury, chilled yoghurt drinks seasoned with salt, roasted cumin, and black pepper.
Different: Lassi Masalewali adds fresh green chilli, ground ginger, and dried mint to the yoghurt base.

Meethi Lassi

Sweet Yoghurt Shake

Meethi Lassi tastes sweet and floral, whereas this dish is savoury, salty, and mildly peppery.

Same: Both Meethi Lassi and this dish are chilled, frothy blended yogurt beverages.
Different: Meethi Lassi uses granulated sugar, ground green cardamom, rosewater, and saffron instead of the ground cumin, black pepper, and salt in this dish.

Burnt Onion Raita

Burnt Onion Raita tastes smoky and charred with a sweet-savoury edge, while this dish tastes light, frothy, tangy and cooling with cumin and pepper.

Same: Burnt Onion Raita shares a yogurt base, salt, and a cooling tangy finish with this dish.
Different: Burnt Onion Raita adds blackened ground shallots and caster sugar to thick Greek yoghurt, while this dish uses plain yoghurt with ground cumin and black pepper and no onion or sugar.

Mattha/Chaas

Cooling Yoghurt Drink

Mattha/Chaas is light and tangy with a ginger-green chilli kick and herb note, while this dish is frothy and cooling with roasted cumin and black pepper.

Same: Mattha/Chaas is a chilled, savoury yoghurt drink flavoured with cumin and salt, like this dish.
Different: Mattha/Chaas adds water, fresh ginger, green bird's-eye chilli and coriander and uses cumin seed and Greek yoghurt, while this dish uses ground cumin and black pepper with no water, ginger, chilli or coriander.