Kiwi Lassi Recipe – Easy Indian Yogurt Drink with Cumin & Chili

Last Updated on 2 months by Neha Deshmukh

Kiwi Lassi Recipe – Easy Indian Yogurt Drink with Cumin & Chili

Hey everyone! If you’re anything like me, you’re always on the lookout for a quick, refreshing drink, especially when the weather heats up. And let me tell you, this Kiwi Lassi is a total game-changer. It’s creamy, tangy, a little bit sweet, and has this lovely little kick from the chili flakes. I first made this when I was craving something different from the usual mango lassi, and honestly, it’s become a summer staple at my place!

Why You’ll Love This Recipe

This Kiwi Lassi is seriously the best of both worlds. It’s incredibly easy to make – we’re talking 5 minutes, tops! – and it’s packed with flavor. The kiwi adds a beautiful vibrant green color and a unique tartness that balances perfectly with the creamy yogurt. Plus, the roasted cumin and chili flakes give it a little something extra that you won’t find in your average lassi. It’s a delightful twist on a classic Indian drink.

Ingredients

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

• 2 cups chilled plain yogurt (about 475ml)
• 2 medium kiwis
• 2-3 tbsp chilled milk/water (about 30-45ml)
• 1/4 tsp black salt
• 1/2 tsp roasted cumin powder
• 1/4 tsp red chili flakes (adjust to your spice preference!)
• 1 tbsp honey (or to taste)
• 1 tbsp fresh coriander leaves, for garnish

Ingredient Notes

Let’s talk ingredients for a sec! Using good quality ingredients really makes a difference.

• Yogurt: I prefer using full-fat yogurt for the creamiest lassi, but you can definitely use low-fat or non-fat if you prefer. Just make sure it’s plain and unsweetened.
• Kiwi: Ripe but firm kiwis are best. They should yield slightly to gentle pressure.
• Black Salt (Kala Namak): This is a key ingredient! It has a unique sulfurous aroma that adds a wonderful depth of flavor. Don’t skip it if you can help it! If you absolutely can’t find it, regular salt will work in a pinch, but it won’t be quite the same.
• Roasted Cumin Powder: Roasting the cumin seeds before grinding them really intensifies the flavor. You can buy pre-roasted cumin powder, or roast whole cumin seeds in a dry pan for a few minutes until fragrant, then grind them yourself.
• Regional Variations in Lassi Styles: Lassi varies so much across India! Some regions prefer it sweet, others savory. Some add fruit, others spices. This recipe leans towards a slightly more modern, spiced version, but feel free to experiment!

Step-By-Step Instructions

Alright, let’s get lassi-making! It’s super simple, I promise.

1. First, in a bowl, whisk the chilled yogurt with the chilled milk or water until it’s nice and smooth. You don’t want any lumps!
2. Now, add the black salt, roasted cumin powder, red chili flakes, and honey. Give it a good mix – really get everything incorporated.
3. Next, peel and dice the kiwis. Gently fold the kiwi pieces into the yogurt mixture. Be careful not to overmix, you want to keep some texture.
4. Finally, pour into glasses, garnish with fresh coriander leaves, and serve immediately. Seriously, that’s it!

Expert Tips

Here are a few things I’ve learned over the years to make the perfect Kiwi Lassi:

• Chill Everything: Using chilled ingredients is crucial for a refreshing lassi.
• Taste as You Go: Adjust the honey and chili flakes to your liking. Everyone has different preferences!
• Don’t Overblend: Overblending can make the lassi too thin. Gentle folding is the way to go.

Variations

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

• Vegan Option with Plant-Based Yogurt: Easily make this vegan by using your favorite plant-based yogurt – coconut yogurt or almond yogurt work beautifully!
• Adjusting Sweetness: If you prefer a less sweet lassi, start with less honey and add more to taste. You can also use other sweeteners like maple syrup or agave.
• Spice Level – Mild to Spicy: If you’re sensitive to spice, start with just a pinch of red chili flakes. For a spicier kick, add a little more! My friend, Priya, loves to add a tiny sliver of green chili for extra heat.
• Summer Cooling Drink Adaptation: Add a few mint leaves while blending for an extra cooling effect. Perfect for those scorching summer days!

Serving Suggestions

This Kiwi Lassi is fantastic on its own, but it also pairs well with:

• Spicy Indian snacks like samosas or pakoras.
• A light lunch or dinner.
• As a refreshing dessert after a meal.

Storage Instructions

This 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. The texture might change slightly, so you may need to give it a good stir before drinking.

FAQs

Got questions? I’ve got answers!

• Can I use frozen kiwi for this lassi? Yes, you can! Just thaw it slightly before using. Frozen kiwi might make the lassi a bit icier, but it will still taste delicious.
• What is black salt and can I substitute it? Black salt (kala namak) is a volcanic rock salt with a unique sulfurous flavor. If you can’t find it, you can use regular salt, but the flavor won’t be quite the same.
• How can I make this lassi thicker or thinner? For a thicker lassi, use less milk/water or add a few ice cubes. For a thinner lassi, add more milk/water.
• Can I prepare the lassi ahead of time? It’s best to make it right before serving, but you can prepare the yogurt mixture ahead of time and store it in the refrigerator. Add the kiwi and garnish just before serving.
• What other fruits can I add to this lassi? The possibilities are endless! Mango, banana, strawberry, and pineapple all work well.