Lassi Khara
A refreshing and savory traditional Indian yogurt drink. This cooling beverage combines the creaminess of yoghurt with the distinct savory notes of salt and asafoetida, finished with the aromatic touch of fresh curry leaves. Perfect for digestion or beating the heat.
What it tastes like
The aroma is dominated by the nutty scent of fresh curry leaves and the savory pungency of asafoetida. It tastes intensely salty and tangy with a light, airy mouthfeel from the blending process. The finish is sharp and cooling, leaving a mineral sensation on the tongue.
Flavour profile
Ingredients
- Yoghurt1 ml
- Cold Water2 ml
- Salt1 tsp
- Asafoetida1 ml
- Curry Leaves4 ml
Preparation
- 1
Combine the yoghurt, cold water, salt, and asafoetida in a blender.
- 2
Blend on high speed until the mixture is thoroughly combined and frothy.
- 3
Pour the mixture into a chilled Highball Glass.
- 4
Tear the curry leaves slightly to release their aroma and sprinkle them on top.
- 5
Serve immediately while cold.
Substitutions
- YoghurtGreek yoghurt — This creates a much thicker texture that may require extra water to reach a drinkable consistency.
- AsafoetidaGarlic powder — It provides a similar savory depth though it lacks the specific sulfurous character of the original spice.
- SaltKala namak — Black salt introduces a distinct volcanic aroma and a more complex mineral taste.
- Curry leavesFresh cilantro — This swap replaces the earthy, toasted notes with a bright and citrusy herbal profile.
Variations
Jeera Lassi
Add roasted cumin powder to the blend for a smoky, woody flavor profile.
Green Chili Lassi
Muddle a small piece of green chili in the glass before pouring to add a sharp, piquant heat.