Authentic Indian Lassi Recipe – Quick Black Salt & Cumin Yogurt Drink

Last Updated on 2 months by Neha Deshmukh

Authentic Indian Lassi Recipe – Quick Black Salt & Cumin Yogurt Drink

Introduction

There’s just something about a tall, cool glass of lassi on a warm day, isn’t there? It’s the kind of drink that instantly transports me back to summer afternoons at my grandmother’s house. This particular lassi – a simple blend of yogurt, cumin, and black salt – is a classic for a reason. It’s unbelievably refreshing, takes minutes to make, and is so good for you. I’m excited to share my go-to recipe with you!

Why You’ll Love This Recipe

This lassi isn’t just delicious; it’s incredibly easy to whip up. Seriously, if you have a blender and a few basic ingredients, you’re golden. It’s perfect for a quick breakfast, a light lunch, or a cooling drink alongside a spicy meal. Plus, it’s a fantastic way to enjoy the probiotic benefits of yogurt!

Ingredients

Here’s what you’ll need to make this authentic Indian lassi:

• 2 cups Chilled Curd (Plain Yogurt) – about 400g
• 0.5 teaspoon Roasted cumin seeds powder (Bhuna Jeera Powder) – about 2.5g
• Black salt (Kala namak) – to taste (start with ¼ teaspoon, about 1g, and adjust)

Ingredient Notes

Let’s talk about these ingredients for a sec, because getting them right makes all the difference!

Chilled Curd (Plain Yogurt) – Choosing the Right Consistency

The curd is the star of the show, so quality matters. I prefer using full-fat yogurt for the richest, creamiest lassi. But low-fat or non-fat will work too! The key is to make sure it’s well-chilled. This helps with the frothy texture. If your yogurt is a little too thick, you can add a splash of cold water or milk to loosen it up.

Roasted Cumin Seeds Powder (Bhuna Jeera Powder) – Making Your Own vs. Store-Bought

Bhuna jeera powder adds a lovely smoky depth to the lassi. You can absolutely buy it pre-made, and that’s perfectly fine. But honestly, toasting and grinding your own cumin seeds is SO worth it. It’s a quick process – just dry roast cumin seeds in a pan until fragrant, then grind them to a powder. The flavor is just brighter and more vibrant.

Black Salt (Kala Namak) – The Secret to Authentic Lassi Flavor

Don’t skip the black salt! It’s what gives lassi that signature, slightly sulfurous flavor that’s so unique and addictive. It’s different from regular table salt, so it really does make a difference. You can find it at most Indian grocery stores or online.

Step-By-Step Instructions

Alright, let’s get blending!

1. Attach the whipper blade to your mixer (if available) for optimal froth. Add chilled curd to the mixer jar.
2. Add black salt (or regular salt) and roasted cumin powder to the curd.
3. Blend on high speed for 1 minute until the mixture becomes frothy and well-combined. You want it light and airy!
4. Pour the lassi into serving glasses. Optionally garnish with mint leaves or a pinch of cumin powder. Serve immediately.

Expert Tips

• Chill everything! Seriously, the colder the ingredients, the better the lassi.
• Don’t over-blend. Over-blending can make the lassi watery.
• Taste as you go. Adjust the black salt to your liking. It’s a strong flavor, so start small!

Variations

Lassi is super versatile. Here are a few ways to customize it:

Vegan Lassi Adaptation

My friend, Priya, is vegan, and she swears by using chilled coconut yogurt or almond yogurt instead of dairy curd. It’s a delicious alternative!

Spice Level Adjustment – Adding a Touch of Heat

If you like a little kick, add a tiny pinch of cayenne pepper or a sliver of green chili to the blender.

Sweet Lassi Variation – Adding Sugar or Honey

For a sweeter lassi, add 1-2 tablespoons of sugar or honey while blending. My family prefers a touch of honey – it adds a lovely floral note.

Festival Adaptations – Lassi for Holi or Diwali

During festivals like Holi or Diwali, I sometimes add a pinch of cardamom powder or a few strands of saffron to the lassi for a more festive flavor.

Serving Suggestions

Lassi is wonderful on its own, but it also pairs beautifully with Indian meals. It’s especially good with spicy curries, biryani, or pakoras. A sprinkle of chopped pistachios on top adds a nice touch!

Storage Instructions

Lassi is best enjoyed immediately. However, if you have leftovers, you can store them in an airtight container in the refrigerator for up to 24 hours. Be aware that it may separate, so give it a good stir before drinking.

FAQs

What type of curd is best for lassi?

Full-fat yogurt gives the richest flavor and creamiest texture, but any plain yogurt will work. Just make sure it’s well-chilled!

Can I make lassi ahead of time?

It’s best to make lassi right before serving, but you can chill the yogurt and spices beforehand to speed up the process.

What is black salt and why is it used in lassi?

Black salt (kala namak) is a volcanic rock salt with a distinctive sulfurous flavor. It adds a unique, authentic taste to lassi.

Can I use regular salt instead of black salt?

You can, but it won’t have the same flavor. Black salt is really what makes this lassi special.

How can I adjust the thickness of the lassi?

Add a splash of cold water or milk to thin it out, or use a thicker yogurt to make it thicker.

Is lassi a healthy drink?

Absolutely! Lassi is a good source of probiotics, calcium, and protein. It’s a refreshing and nutritious way to cool down.