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Indian Lassi: Lacto-Veg Recipe, Vegan Option
Traditional Yogurt Drink, Served With Indian Food
The origins of lassi are vaguely Indian, but there are different versions, names, and recipes in many different cultures. We offer a basic lassi recipe and several variations.
According to Ayurvedic tradition, lassi is served at the end of the main meal, eaten at lunch time because that's when appetite and digestion are at their peak. Lassi is meant to help digest the meal, and should be served at room temperature, not chilled, as cold drinks put out the digestive fire.
Serves 4 - 6 people: Adjust the amounts as needed, and add more or less sugar to taste. And of course you can drink lassi anytime with any meal that you like, or all by itself. It makes a great afternoon pick-me-up.
Ingredients and Directions:
- 2 cups plain yogurt or kefir
- Vegan: 2 cups soy yogurt
- 1 cup hot and 2 cups cold water, for room temperature lassi
- 2 Tbsp raw cane sugar, a few drops rosewater, and a pinch of ground cardamom
- OR: 1/2 tsp rock salt and a pinch of ground cumin
- Blend on low speed just enough to mix, or use a blender stick or whisk
- Mango Lassi: In place of 1 cup water, add 1 cup peeled, seeded, chopped fresh mango and optional 2 Tbsp raw cane sugar. Blend longer long enough to puree the mango
- Peach Lassi: In place of 1 cup water, add cup peeled, seeded, chopped fresh peaches and optional 2 Tbsp raw cane sugar. Blend longer long enough to puree the fruit
- Digestive Lassi: Omit the sugar, add 1/2 tsp cumin and a pinch of salt
