Cooling Indian Lassi Recipe – Ginger & Yogurt Summer Drink

Last Updated on 4 months by Neha Deshmukh

Cooling Indian Lassi Recipe – Ginger & Yogurt Summer Drink

Okay, let’s be real. When the Indian summer heat hits, nothing – and I mean nothing – beats a tall, cool glass of lassi. It’s the ultimate refresher, and this ginger lassi? It’s my go-to. I first made this when I was craving something light and cooling after a particularly spicy meal, and it’s been a family favorite ever since! It’s so simple, so quick, and so incredibly satisfying.

Why You’ll Love This Recipe

This ginger lassi isn’t just delicious; it’s a lifesaver during hot weather. It’s incredibly easy to make with just a handful of ingredients. Plus, it’s naturally probiotic-rich thanks to the yogurt, which is a bonus for your gut health! It’s the perfect balance of creamy, tangy, and subtly spicy – a truly delightful drink.

Ingredients

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

• 2 cup thick yogurt (curd)
• 1 cup water
• 0.5 tsp salt
• 1.5 tsp ginger juice
• 1 pinch black salt (kala namak)
• 1 pinch roasted cumin powder (optional, for garnish)

Ingredient Notes

Let’s talk ingredients for a sec, because a few things really make a difference here:

• Thick Yogurt (Curd): This is the star! You absolutely need thick yogurt – the kind that’s almost like a soft cheese. Dahi is ideal. If your yogurt is too runny, the lassi won’t have the right texture. You can strain regular yogurt through cheesecloth for a few hours to thicken it up.
• Salt – Regular vs. Black Salt (Kala Namak): Regular salt enhances the flavors, but black salt? That’s where the magic happens. Kala namak has a unique, slightly sulfurous flavor that adds a wonderful depth to the lassi. It’s a staple in Indian cooking, and trust me, it’s worth seeking out!
• Ginger Juice: Fresh ginger juice is best! It gives the lassi a lovely zing. You can easily make your own by grating fresh ginger and squeezing out the juice. Pre-made ginger juice works in a pinch, but the flavor won’t be quite as vibrant.

Step-By-Step Instructions

Alright, let’s get lassi-making! It’s seriously easy.

1. First, grab a bowl and add your chilled, thick yogurt. Using a wooden churner (the traditional way!) or a hand blender, beat the yogurt until it’s beautifully smooth. No lumps allowed!
2. Now, pour in the chilled water. Add the regular salt, black salt, and that freshly squeezed ginger juice.
3. Blend it all together again – whether you’re using your churner or hand blender – until everything is well combined and the lassi looks nice and frothy.
4. Pour into serving glasses. If you’re feeling fancy, sprinkle a tiny pinch of roasted cumin powder or a few chopped fresh herbs (like mint) on top for garnish.
5. Serve immediately! Lassi is best enjoyed when it’s nice and cold and the texture is at its peak.

Expert Tips

Here are a few things I’ve learned over the years:

• Chill Everything: Seriously, chill the yogurt, the water – everything! It makes a huge difference in the final result.
• Don’t Over-Blend: Over-blending can make the lassi too thin. Blend just until everything is combined and frothy.
• Adjust to Taste: Feel free to adjust the amount of ginger juice to your liking. If you like a spicier kick, add a little more!

Variations

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

• Spice Level – Adjust Ginger: My friend, Priya, loves a really spicy lassi, so she often adds a tiny pinch of chili powder too!
• Vegan – Coconut Yogurt Substitution: For a vegan version, simply swap the dairy yogurt for a thick coconut yogurt. It’s delicious!
• Sweetness – Add Sugar/Honey: If you prefer a sweeter lassi, add a teaspoon or two of sugar or honey while blending.
• Regional Variations – Mango Lassi: This is a classic! Add about a cup of chopped mango to the blender for a sweet and creamy mango lassi. My mom always makes this for special occasions.
• Salt Lassi: For a savory twist, reduce the water to ½ cup and increase the salt to 1 tsp. This is surprisingly refreshing!

Serving Suggestions

Lassi is fantastic on its own, but it also pairs beautifully with Indian meals. It’s especially good with spicy dishes, as it helps to cool the palate. It’s also a lovely breakfast or afternoon snack.

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 the texture may change slightly – it might separate a bit. Just give it a good stir before drinking.

FAQs

Let’s answer some common questions:

• Is lassi a good source of probiotics? Yes! Because it’s made with yogurt, lassi contains beneficial probiotics that are great for your gut health.
• What is the difference between lassi and raita? Lassi is a drink, while raita is a side dish. Raita is yogurt-based, but it’s typically thinner and contains chopped vegetables and spices.
• Can I make lassi ahead of time? You can, but it’s best enjoyed fresh. The texture will change over time.
• What is black salt and why is it used in lassi? Black salt (kala namak) is a volcanic rock salt with a unique, slightly sulfurous flavor. It adds a wonderful depth and complexity to lassi.
• Can I use regular ginger instead of ginger juice? You can, but you’ll need to grate a generous amount of fresh ginger (about 1 tablespoon) and blend it very well to get a smooth texture. Ginger juice is easier and gives a cleaner flavor.