I have a spicy special masala chaas recipe posted two years back which was a version I tasted in Kailash Parbhat restaurant, But this one is the easiest and basic salt lassi recipe. Thought I should have this post this summer. This is Vj’s favourite, this is made with many variations, but you can keep this as base. This is had for better digestion too as it made with curd and cumin.
Salted lassi recipe
Recipe Cuisine:Indian | Recipe Category:Drink
Prep Time:5 mins | Cook time: 5 mins (jeera roasting) | Serves: 2
Prep Time:5 mins | Cook time: 5 mins (jeera roasting) | Serves: 2
Ingredients
Chilled Curd (Plain yogurt) – 2 cups
Roasted jeera powder (Cumin seeds) – 1/2 tsp
Black salt – As needed
Roasted jeera powder (Cumin seeds) – 1/2 tsp
Black salt – As needed
Method
- Use the whipper blade in your mixer if yours has one, coz it will froth the lassi better. Add curd to the mixer.
- Add required black salt and jeera powder. ( I added regular salt)
- Whip for a minute and transfer to serving glass.
Notes
- Adding black salt gives best flavor, if you don’t have you can add chaat masala too.
- You can add few mint leaves or coriander leaves for variation.
- Use fresh made not sour curd for best taste. If its too sour, you should use water or milk or ice cubes to make it less.
Serve chilled always. Garnish with mint leaves or a pinch or black salt/ jeera powder/ chaat masala.
