Salted Lassi Recipe

Combine the primary ingredients

In a blender or large mixing jug, add 2 cups plain whole-milk yogurt and 1 cup cold water. This ratio yields a creamy but drinkable consistency; adjust water if you prefer thicker or thinner lassi.

Add ice and initial seasoning

Add 4 ice cubes to the blender (or use chilled water instead of ice if you want no dilution).

If using a blender: blend on high for 20–30 seconds until smooth and slightly frothy. If using a whisk or hand-held frother in a jug: whisk vigorously for 45–60 seconds until the mixture is homogenous and lightly aerated.

Season the lassi

Add 1 tsp fine sea salt, 1 tsp freshly ground black pepper, and 1 tsp roasted cumin powder to the blended lassi. If you prefer a milder peppery note, start with 1/2 tsp and adjust to taste.

Optional brighteners and sweetener

If desired, stir in 1 tsp lemon juice for brightness and up to 1 tsp sugar or honey if you prefer a slightly sweet contrast. Add the optional chopped cilantro (2 tbs) and chopped mint (1 tbs) now if using.

Final mix and taste adjustment

Blend or whisk briefly (10–15 seconds) to incorporate seasonings and herbs. Taste and adjust salt, pepper, cumin, lemon, or sweetener to your preference. The lassi should be savory, balanced, and slightly tangy with a hint of spice.

Serve

Pour into 2 tall glasses (or 4 small glasses). Garnish with a light sprinkle of roasted cumin powder and a small cilantro or mint leaf if desired. Serve immediately chilled.