Salty lassi

Yield: 4 Servings

Measure Ingredient
1 cup Unflavored yoghurt
1 teaspoon Salt
1 teaspoon Ground cumin
3 cups Ice water

From: dkuttner@... (Donna Holberg Kuttner) Date: Fri, 9 Aug 1996 13:13:49 -0700 I found this in the Time Life Foods of the World Series from 1966 in the volume on India.

Combine the yoghurt and salt in a deep bowl and beat vigorously with a whisk or spoon until the mixture is smooth. Beating constantly, pour in the ice water in a slow, thin stream and continue to beat until all the ingredients are well blended. Taste for seasoning. (A quicker, though hardly traditional, method is to combine the yoghurt, cumin, salt and ice water in the jar on an electric blender and blend at high speed for 1 minute or until the mixture is smooth.) Pour the lassi into a chilled pitcher and serve it from chilled tumblers.

If you like, you may prepare the drink ahead of time and keep it chilled in the refrigerator until ready to serve.

**Now, I think I would try to reduce it to one serving and add ice cubes to the blender instead of ice water. I think I will do that with the mango or sweet lassi I make as soon as hubby gets home with the yogurt.

We sometimes make our own yogurt here. If anyone is interested I'll aske the yogurt maker to type out the recipe. Donna JEWISH-FOOD digest 310

From the Jewish Food recipe list. Downloaded from Glen's MM Recipe Archive, .

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