ReceptnaptárNamkin lassi (salty yogurt drink)
Namkin (salted) lassi is the drink of the North Indian, especially Punjabi, heat: a salty, cumin-scented yogurt drink that cools, and is perfect beside heavy, spicy dishes. Less known than the sweet lassi, but far more refreshing with lunch.
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Method
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- Toast the cumin seeds in a dry pan for 1 minute, then crush them.
- Put the yogurt, water, chilli, cumin, lime or lemon juice, salt and herbs into a blender.
- Blend for 20-30 seconds until frothy.
- Adjust with salt and citrus juice; if too thick, add a little more water.
- Pour into glasses filled with ice cubes.
- Serve at once, ice cold, sprinkled with mint and cumin.
Source: Wikibooks Cookbook – Salty (Namkin) Lassi (CC BY-SA 4.0), adapted and translated. This page is also licensed CC BY-SA 4.0.
Tips
- Choose yogurt made with whole milk, as it is creamier and silkier.
- Roasted cumin gives the drink its signature flavour.
- Blending makes it frothy, so don't skip it.
- Covered in the fridge it keeps for 1 day; shake before serving.
Frequently asked questions
What is the difference between ayran and namkin lassi?
Ayran (Turkish) is salted yogurt diluted with water; namkin lassi is spicier thanks to the cumin and chilli.
Lactose-free?
With lactose-free or plant-based yogurt it works too.
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