Namaste Dosto! Chalo, Let’s Make Refreshing Minty Salted Lassi!

Kem cho? Sat Sri Akal! Vanakkam! Aadaab! To all my lovely readers from across the globe! Chef Curry Do’pyaza here, ready to tickle your taste buds with a cool and tangy summer cooler – Salted Lassi with Mint!

This isn’t just any lassi, my friends. It’s the perfect antidote to those scorching summer days, a welcome refreshment after a spicy meal, and a delightful drink to serve during festivals like Holi, Diwali, or even a simple family get-together. In many parts of Rajasthan and Gujarat, a salted lassi is a staple, a daily dose of goodness that keeps you going strong.

A Sip of History

Lassi, in its simplest form, has been around for centuries in India. It’s said to have originated in the Punjab region, where yogurt and milk were readily available. While sweet lassi is more common, the salted version offers a unique, savory twist that’s both refreshing and surprisingly satisfying. Adding mint elevates it further, giving it a vibrant, cooling kick.

Recipe Deets:

Preparation Time: 5 minutes
Blending Time: 2 minutes
Total Time: 7 minutes

Ingredients:

Dahi (Yogurt): 2 cups (full-fat or low-fat, your choice!)
Pudina (Fresh Mint Leaves): 1/4 cup, roughly chopped
Sendha Namak (Rock Salt): 1/2 teaspoon, or to taste
Jeera Powder (Roasted Cumin Powder): 1/4 teaspoon (adds a lovely earthy flavor!)
Adrak (Ginger): A small piece (1/2 inch), grated (optional, for an extra zing!)
Hara Dhania (Fresh Coriander Leaves): 2 tablespoons, chopped (for garnish)
Pani (Water): 1/2 cup, or as needed for consistency
** বরফ (Ice Cubes):** As needed

Let’s Get Blending!

Prep the Mint: Wash the mint leaves thoroughly and chop them roughly. This releases their fragrant oils.
Blend it All: In a blender, combine the dahi, pudina, sendha namak, jeera powder, grated adrak (if using), and pani.
Whizz Away: Blend until smooth and frothy. If the lassi is too thick, add a little more pani until you reach your desired consistency.
Taste and Adjust: Give it a taste! Add more sendha namak if needed. Remember, a good salted lassi should have a pleasant salty tang.
Serve Chilled: Pour the lassi into tall glasses filled with বরফ (ice cubes). Garnish with chopped hara dhania and a sprig of mint.
Enjoy! Drink immediately and feel refreshed!

Chef Curry’s Tips for the Best Lassi:

Use chilled dahi: This will make your lassi extra refreshing.
Don’t over-blend: Over-blending can make the lassi too thin. Just blend until smooth.
Adjust the salt: Salt is key to this lassi. Start with 1/2 teaspoon and adjust to your liking.
Get creative with spices: A pinch of black pepper or a dash of chaat masala can add a unique twist.
For a smoother lassi: Strain the blended lassi through a fine-mesh sieve to remove any bits of mint.

Cooking it Your Way:

Since this is a blending recipe, there are no alternate cooking methods required.

Nutritional Information (Approximate per serving):

Calories: 150-200
Protein: 8-10 grams
Carbohydrates: 10-15 grams
Fat: 8-12 grams (depending on the type of yogurt used)

Disclaimer: Nutritional information is approximate and may vary based on specific ingredients and portion sizes.

Serving Suggestions:

As a refreshing drink: Serve chilled on a hot day.
With a meal: Pair it with spicy Indian dishes like biryani, curries, or kebabs.
As a digestive aid: Drink it after a heavy meal to aid digestion.
As a healthy snack: It’s a great way to get your daily dose of probiotics.

Time to Get Cooking!

So there you have it, folks! My super simple, incredibly refreshing Minty Salted Lassi recipe. It’s a breeze to make and a guaranteed crowd-pleaser. Now, go on and try this recipe at home. Share this delightful drink with your friends and family and spread the love of Indian flavors!