Authentic Indian Lassi Recipe – Jeera & Ginger Cooler

Last Updated on 2 months by Neha Deshmukh

Authentic Indian Lassi Recipe – Jeera & Ginger Cooler

Hey everyone! If you’re anything like me, you’re always on the lookout for a refreshing drink, especially when the weather heats up. And honestly, nothing beats a traditional Indian lassi to cool you down. This Jeera & Ginger Lassi is a family favorite – I first made it years ago trying to recreate my Dadi’s (grandmother’s) version, and it’s been a summer staple ever since! It’s so simple, yet bursting with flavor. Let’s get into it!

Why You’ll Love This Recipe

This isn’t just any lassi. It’s a beautiful blend of cooling yogurt, zingy ginger, earthy roasted cumin, and a touch of that special Indian magic – Kala Namak! It’s incredibly quick to make, needing just 5 minutes of prep time, and requires absolutely no cooking. Plus, it’s wonderfully customizable. Whether you prefer it sweeter, spicier, or even vegan, this recipe is a fantastic base for your perfect lassi.

Ingredients

Here’s what you’ll need to whip up a batch of this deliciousness:

• 1 cup Fresh Yoghurt or Dahi (about 240ml)
• 1.5 cups Water (about 360ml)
• 1 tsp Roasted Jeera Powder
• 1 tbsp grated ginger
• A pinch of hing (asafetida)
• 1 tbsp finely chopped coriander leaves
• Kala Namak (Black Salt) to taste

Ingredient Notes

Let’s talk ingredients! Getting these right makes all the difference.

• Kala Namak (Black Salt): This is key. Don’t skip it! It gives lassi that authentic, slightly sulfurous flavor that’s so characteristic of Indian street-side drinks. It’s different from regular table salt, so trust me on this one.
• Hing (Asafetida): A tiny pinch goes a long way. Hing adds a lovely savory depth. If you’re not familiar with it, it has a pungent smell in its raw form, but mellows out beautifully when cooked (or in this case, mixed!). You can find it at most Indian grocery stores.
• Roasted Jeera Powder: Roasting the cumin seeds before grinding them really intensifies the flavor. You can buy pre-roasted powder, but roasting your own is so worth it! Just dry roast cumin seeds in a pan for a few minutes until fragrant, then grind.
• Dahi (Yogurt): Use a good quality, thick yogurt. I prefer using full-fat yogurt for the richest flavor and creamiest texture, but low-fat works too. Traditional Indian dahi is slightly tangier than some Western yogurts, which adds a lovely complexity.

Step-By-Step Instructions

Alright, let’s make some lassi! It’s seriously easy.

1. First, grab a bowl and whisk the yogurt until it’s beautifully smooth. No lumps allowed!
2. Now, add in the roasted cumin powder, grated ginger, and that tiny pinch of hing. Don’t be shy with the ginger if you love a bit of a kick!
3. Mix everything together really well. You want those flavors to get acquainted.
4. Time to add the water. Pour it in gradually while continuing to whisk. This helps you control the consistency – add more or less water depending on how thick you like your lassi.
5. Season with Kala Namak (black salt) to taste. Start with a small pinch and add more as needed. Remember, it’s quite potent!
6. Give it one final mix to make sure everything is perfectly combined.
7. Now, the hardest part: chilling! Refrigerate for at least 2 hours. This allows the flavors to meld and the lassi to get wonderfully cold.

Expert Tips

A few little things that can take your lassi to the next level:

• For an extra smooth lassi, you can strain it through a fine-mesh sieve before chilling.
• Don’t over-whisk! You just want to combine the ingredients, not create a frothy mess.
• Taste as you go! Adjust the salt, ginger, and water to your liking.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Lassi Adaptation: Simply swap the yogurt for a plant-based alternative like coconut yogurt or almond yogurt. The flavor will be slightly different, but still delicious!
• Adjusting Sweetness: If you prefer a sweeter lassi, add a teaspoon of sugar, honey, or maple syrup.
• Spice Level – More Ginger: My friend, Priya, loves a really spicy lassi. She adds an extra tablespoon of grated ginger!
• Festival Adaptations – Summer Coolers: During the hot summer months, my family loves adding a few mint leaves to the lassi for an extra cooling effect.

Serving Suggestions

Serve your chilled lassi in traditional earthenware glasses (kulhads) if you can find them – they really enhance the flavor! Garnish with a sprinkle of roasted cumin powder or a few coriander leaves. It’s perfect as a refreshing drink on its own, or alongside a spicy Indian meal.

Storage Instructions

Lassi is best enjoyed fresh, but you can store leftovers in an airtight container in the refrigerator for up to 24 hours. The consistency might change slightly, so you may need to whisk it again before serving.

FAQs

Got questions? I’ve got answers!

• What type of yogurt is best for lassi? A thick, slightly tangy yogurt is ideal. Full-fat yogurt will give you the richest flavor, but low-fat works too.
• Can I make lassi ahead of time? Yes, you can! Just be aware that the consistency might change slightly upon standing.
• What is hing and where can I find it? Hing (asafetida) is a resin with a pungent smell. You can find it at most Indian grocery stores, usually in powder form.
• Why use black salt in lassi? Black salt (Kala Namak) gives lassi its distinctive, authentic flavor. It’s different from regular table salt and adds a unique sulfurous note.
• Can I blend the lassi instead of whisking? Absolutely! If you prefer a smoother texture, feel free to blend all the ingredients together until smooth. Just don’t over-blend, or it might become frothy.