Cooling Indian Lassi Recipe – Ginger, Chili & Curry Leaf Delight

Last Updated on 2 months by Neha Deshmukh

Cooling Indian Lassi Recipe – Ginger, Chili & Curry Leaf Delight

Hey everyone! If you’re anything like me, you crave something cool and refreshing, especially when the weather heats up. And honestly, sometimes a simple glass of lassi is exactly what hits the spot. But this isn’t just any lassi. This is a Ginger, Chili & Curry Leaf Lassi – a little twist on a classic that’s bursting with flavour. I first made this when I was experimenting with different ways to use fresh curry leaves from my tiny balcony garden, and wow, it was a game changer!

Why You’ll Love This Recipe

This lassi is more than just a drink; it’s an experience. It’s creamy, tangy, and has this incredible savoury kick from the ginger, chili, and curry leaves. It’s the perfect balance of sweet, spicy, and herbaceous. Plus, it’s super quick to make – seriously, 10 minutes is all you need! It’s a fantastic way to cool down on a hot day, or even as a digestive drink after a spicy meal.

Ingredients

Here’s what you’ll need to whip up this delightful lassi:

• ¾ cup Yogurt (about 180ml)
• 1 ¼ cups Water (about 300ml)
• Ginger Pieces, to taste (about 1-inch piece)
• Green Chilies, to taste (1-2, depending on your spice preference)
• Few Lemon Grass or Lime Leaves (2-3 leaves)
• Pinch Asafoetida (Hing) – about ¼ teaspoon
• Salt, to taste
• Few Curry Leaves (8-10 leaves)

Ingredient Notes

Let’s talk about what makes this lassi special. The combination of ginger, chili, and curry leaves might sound unusual in a lassi, but trust me, it works! The ginger adds a warm spice, the green chilies give it a lovely kick, and the curry leaves bring in a unique, fragrant flavour.

Asafoetida, or hing, is a bit of an unsung hero in Indian cooking. It has a pungent smell in its raw form, but when cooked (or blended in this case!), it adds a wonderful savoury depth. Don’t skip it! It really elevates the flavour. You can find it at most Indian grocery stores.

I prefer using full-fat yogurt for the creamiest texture, but you can use low-fat or non-fat if you prefer.

Step-By-Step Instructions

Alright, let’s get blending!

1. First, combine the yogurt and water in your blender. Blend until it’s smooth and frothy – this usually takes about 30 seconds.
2. Now, grab your mortar and pestle (or a small bowl and the back of a spoon if you don’t have one!). Crush the ginger, green chilies, and lemongrass (or lime leaves) together. You want to really release those flavours.
3. Add the crushed ingredients to the yogurt mixture. Don’t forget that pinch of asafoetida and a little salt.
4. Gently tear the curry leaves – this helps release their aroma – and stir them into the drink.
5. Finally, chill the lassi for at least 30 minutes for the best flavour. Or, if you’re impatient like me, serve it immediately over ice cubes!

Expert Tips

• For a smoother lassi: Strain the mixture through a fine-mesh sieve before chilling.
• Adjust the spice: Start with a small amount of green chili and add more to taste.
• Fresh is best: Using fresh ginger, chilies, and curry leaves makes a huge difference in flavour.
• Don’t overblend: Overblending can make the lassi too thin.

Variations

Let’s get creative!

• Spice Level: My family loves a good kick, so I usually go for a medium spice level. For mild, use just a tiny sliver of green chili. For hot? Add another chili or a pinch of chili powder!
• Vegan Adaptation: No problem! Simply swap the dairy yogurt for your favourite plant-based yogurt – coconut yogurt works particularly well.
• Regional Variations: Lassi styles vary across India. South Indian lassi often includes a touch of cardamom, while North Indian lassi is sometimes sweetened with sugar or honey. Feel free to experiment! My friend’s grandmother always adds a tiny bit of rosewater to hers – it’s divine.

Serving Suggestions

This lassi is fantastic on its own, but it also pairs beautifully with:

• Spicy Indian meals – it helps cool the palate.
• Light snacks like samosas or pakoras.
• A lazy afternoon in the sun!

Storage Instructions

This lassi is best enjoyed fresh, but you can store leftovers in an airtight container in the refrigerator for up to 24 hours. It might separate a little, so just give it a good stir before serving.

FAQs

Let’s answer some common questions:

• What type of yogurt is best for lassi? Full-fat yogurt gives the richest, creamiest texture, but you can use any type you prefer.
• Can I make this lassi ahead of time? Yes, you can make it a few hours in advance and store it in the fridge.
• What are the health benefits of asafoetida (hing)? Asafoetida is known for its digestive properties and is often used to relieve bloating and gas.
• Can I use lime leaves instead of lemongrass? Absolutely! Lime leaves will give a slightly different, but equally delicious, citrusy flavour.
• How can I adjust the spice level of this lassi? Start with a small amount of green chili and add more gradually, tasting as you go. You can also remove the seeds from the chili for a milder flavour.

Enjoy! I hope you love this Ginger, Chili & Curry Leaf Lassi as much as I do. Let me know what you think in the comments below!