This namkeen lassi or salted lassi is a contrasting variation to the sweet lassi and preferred by some folks. Spiced with black salt and roasted cumin powder. Salted lassi is a cooling savory drink to beat the heat.
Prep Time10 mins
Total Time10 mins
Servings: 2 to 3
- 2.5 cups Chilled fresh full fat curd (yogurt or dahi)
- 1 cup Chilled water
- 1 teaspoon Black salt (kala namak) - black salt is not very salty. Hence 1 teaspoon. If using any other salt, add as per your taste
- 1.5 teaspoon Roasted cumin powder (bhuna jeera powder)
- 6 to 7 Mint leaves (pudina ke patte)
- A few ice cubes - optional
Take the chilled fresh yogurt in a bowl or pan.
Add chilled water to yogurt.
Sprinkle the salt and roasted cumin powder. A tip is to add 1/2 tsp of salt first. Then once you blend everything, add salt accordingly.
If you don't have cumin, then just dry roast 3/4 tsp cumin till fragrant, in a small pan or skillet/tava and then crush in a mortar-pestle till fine.
With a wired whisk blend everything well till smooth.
In the step by step pics, I have used the traditional indian hand held blender, known as Madani in hindi. You can use an electric blender.
Pour the lassi in glasses. Garnish with mint leaves and serve salted lassi immediately. Ice cubes can also be added or you can use the chilled yogurt and water to make this lassi. You can also refrigerate the namkeen lassi for a couple of hours, before serving.