Salt Lassi is a cool, refreshing yogurt drink. The tang and saltiness are most welcome on a warm summer day.
Yogurt and yogurt-based drinks have a long history in India. A version of this drink is mentioned in Arthashastra, meaning it has been enjoyed in India for over 3,000 years.
Why Make Salt Lassi?
- It’s a quick, easy drink.
- No added sugar
- Savory, tasty, incredibly refreshing, filling
- Yogurt – yogurt is a very common ingredient, kept in constant supply in most Indian households.
- Salt – regular table salt.
- Cumin – freshly toasted cumin pairs well with yogurt. I add it to almost anything with yogurt, such as cucumber raita, boondi raita, and masala chaas.
- Ice (optional)
- Be sure to whisk the yogurt very well before adding the water. Otherwise, you will have lumpy lassi.
- Toasting the cumin. If you are using cumin, having it freshly toasted brings vibrancy.
- I’m using regular whole-milk yogurt. You can use greek yogurt, but you must thin it out by adding additional water.
- If you prefer to use a blender, that will work too. It will get foamier than with the whisk.
- Add mint, ginger, and green chili, and make it a masala lassi.
- Add a sprinkle of chaat masala
I often make this in large batches to drink over several days. It will keep in the refrigerator for about three days. It does tend to separate, so you will need to stir it before pouring yourself a glass.
- ¼ tsp toasted cumin
- 1 ½ cups whole milk yogurt
- ¼ cup water
- Ice cubes optional
- ¼ tsp salt or to taste
- Toast the cumin. Grind in a mortar and pestle.
- Whisk the yogurt and salt.
- Add half the cumin.
- Add water and whisk.
- Pour into a glass. Garnish with mint leaves.