A chilled yogurt drink that takes minutes to make. The salted version here is the traditional Punjabi style — served as a breakfast drink or alongside a heavy meal. Mint and roasted cumin transform plain yogurt into something distinctly refreshing and cooling.
Ingredients
- 1 cup full-fat yogurt, cold
- 1/2 cup cold water (more for a thinner drink)
- 1/4 teaspoon salt
- 1/4 teaspoon roasted cumin powder
If you want heat
- 1 green chilli, roughly chopped
- 8–10 fresh mint leaves (pudina)
Instructions
Make
- Add all ingredients to a blender. Blend on high for 30–45 seconds until frothy and the mint is fully incorporated.
- Taste and adjust salt and cumin.
- Pour into tall glasses over ice. Garnish with a pinch of cumin powder and a mint sprig.
Variations
Sweet lassi (meethi) — Skip the salt, mint, chilli, and cumin. Blend with 2–3 teaspoons sugar and 2 crushed cardamom pods. Add a splash of rose water if you have it. Frothy and floral.
Mango lassi — Skip the mint, chilli, and cumin. Blend with 1/2 cup mango pulp (fresh or tinned Alphonso) + 2 teaspoons sugar + 1/4 teaspoon cardamom. Adjust sweetness to the mango.
Thick vs thin — More yogurt, less water → thicker and more satiating. Equal parts yogurt and water → lighter and more refreshing.
Notes
- Full-fat yogurt makes a noticeably richer lassi. Low-fat works but tastes thinner.
- Roasted cumin powder: dry-toast whole cumin in a pan for 2–3 minutes until fragrant, then grind. Or use store-bought.
- No blender? Whisk vigorously or use a handheld frother. A blender gives the best froth.
Added Aug 27, 2026 · Updated Oct 26, 2026