North Indian Lassi: Flavorful and Refreshing Yogurt-Based Drink

Summary: North Indian lassi, a beverage that is based upon a yogurt-like, fermented milk product, refreshes with many variations, such as salty or sweet.

pomegranate lassis in sophisticated Mumbai, western coastal Maharashtra state, western peninsular India; Thursday, March 29, 2007, 22:54:01: Swaminathan, CC BY 2.0 Generic, via Wikimedia Commons

Lassi (pronounced LAH-see) is a North Indian beverage that is created from dahi, a yogurt-like, fermented milk product. Dahi is translated as curd on the Indian subcontinent.

Mumbai-born, Punjabi-heritage Indian chef Garima Arora (born Nov. 9, 1986), who in November 2018 became the first female Indian to win a Michelin star, explains the difference between curd and yogurt. Curd is achieved by curdling milk with an edible acidic substance. A saved portion of already-made dahi may be used as a curd starter (known as jamun or khatta). Other edible acidic substances include green or red chilies, lemon juice or vinegar.

Yogurt, on the other hand, requires bacterial fermentation of milk. Yogurt's ferments, Lactobacillus delbruekii sp. bulgaricus and Streptococcus thermophilus, transform milk's lactose (naturally present milk sugar) into lactic acid.

Lassi calls for a blend of dahi with a liquid, such as milk, rosewater or water, or with ice cubes. The addition of salt or of sugar determines whether the beverage is typed as salty (namkeen; from namak, "salt") or as sweet. Or, lassi may be both salty and sweet via pinches of both salt and sugar.

Namkeen lassi may be prepared with black salt, white salt or both black and white salts. NDTV (New Delhi Television Ltd) food and health author Sarika Rana describes black salt (kaala namak) as an Indian volcanic rock salt with a pink-grey hue. Black salt presents a savory taste and exudes a sulphurous odor.

lassi seller in Varanasi, Uttar Pradesh, North India: Aotearoa, CC BY SA 3.0 Unported, via Wikimedia Commons

Sweet lassis may receive additional flavors from fruits. For example, coconut lassi enchants with appearance, flavor and texture. Also, coconut mango lassi unites two of India's most iconic fruits. Mango lassis are particularly popular, with their distinctive mango coloring and flavor. Pomegranates finesse lassi's exoticism.

New Delhi-born cookbook author Suvir Saran points out the recentness of fruit lassis. He dates serving fruit lassis to the British Raj, the period of British rule on the subcontinent. The Government of India Act, passed Aug. 2, 1858, transferred rule of India from the East India Company to the Crown, personified by Victoria (May 24, 1819-Jan. 22, 1901), Queen of the United Kingdom of Great Britain and Ireland, as of June 20, 1837, and Empress of India, as of May 1, 1876.

During her travels across India, my sister enjoyed sampling different fruit lassis. Yet, lassi's original basicness, as a plain, salted or sweetened beverage, remains her favorite.

Suvir Saran favors mango lassi. His recipe calls for the creamy pulp of Alphonso mangoes from the environs of Arabian Sea port city Ratnagiri, southeastern Maharashtra state, western peninsular India. The Alphonso mango cultivar, which originated in India, is named after Afonso de Albuquerque (ca. 1453-Dec. 16, 1515), second Governor of Portuguese India, as of Nov. 4, 1509.

Culinary Institute of America-trained pastry chef and baker Zoë François's adaptation of Suvir Saran's mango lassi recipe for her sweet peach lassi reveals lassi's versatility. Arizona-born, Chennai, India-transplanted blogger Catherine Reddy identifies India's northern regions and a few southern hill stations as favorable for growing peach varieties.

Although outcompeted by mangoes, peaches still find fans on the subcontinent. Reddy notes interest in extending the peach growing season, which peaks from early April to late June, by grafting a late-ripening, wild peach, known as katcheru, onto other peach varieties. Katcheru ripens in October. Fruit scientist Chiranjit Parmar (born May 16, 1939) explains that katcheru's less desirable, sour taste might benefit from grafting.

Spices are essential ingredients in lassi. Spices especially enhance the appearance of creamy-colored lassis, such as coconut. Favored ground spices include cardamom, cinnamon and cloves. Saffron's beautiful coloring and exotic, floral- and honey-like flavor greatly enhance lassi's appeal. Ground cumin is my family's favorite addition to salted lassi.

Variations in lassi's ingredients exist. Yet, the essential purpose of lassi remains unchanged. Salty or sweet, fruity or not, lightly or muchly spiced, lassi always satisfies as a refreshing beverage.

grating coconut in a lassi shop, Bhubaneswar, Odisha state, Eastern India; Saturday, March 16, 2013, 19:37: Subhashish Panigrahi (Psubhashish), CC BY SA 3.0 Unported, via Wikimedia Commons

Mango Lassi

Prep time 1 minute -- Total time 5 minutes
Ingredients for 4 servings

Ingredients

Milk and yogurt proportions may be adjusted according to desired thickness.

1 cup plain, unsweetened yogurt
1/2 cup milk
Note: Non-dairy milks, such as almond, cashew and soy, substitute well.
1 cup canned mango pulp; or 2 mangoes, diced
sweetener (honey or sugar), to taste
ground cardamom
ground cinnamon

Steps

1) Combine ingredients in a blender. Blend well.

2) Serve chilled, in small glass mugs or large glasses.

Sprinkling one-half to one teaspoon of cinnamon before serving makes a pretty garnish.

Serves 2 to 4, depending upon glass size.

mango lassi; Wednesday, July 9, 2014, 20:05: Nithyasrm, CC BY SA 4.0 International, via Wikimedia Commons

Acknowledgment

My special thanks to talented photographers/concerned organizations who make their fine images available on the Internet.

Image credits:

pomegranate lassis in sophisticated Mumbai, western coastal Maharashtra state, western peninsular India; Thursday, March 29, 2007, 22:54:01: Swaminathan, CC BY 2.0 Generic, via Wikimedia Commons @ https://commons.wikimedia.org/wiki/File:Tasty_Lassi_in_the_Backdrop_of_Kitchen_Window_Mumbai_India.jpg; Swaminathan (Swami Stream), CC BY 2.0 Generic, via Flickr @ https://www.flickr.com/photos/21063397@N00/440401875

lassi seller in Varanasi, Uttar Pradesh, North India: Aotearoa, CC BY SA 3.0 Unported, via Wikimedia Commons @ https://commons.wikimedia.org/wiki/File:Lassi_shop.jpg

grating coconut in a lassi shop, Bhubaneswar, Odisha state, Eastern India; Saturday, March 16, 2013, 19:37: Subhashish Panigrahi (Psubhashish), CC BY SA 3.0 Unported, via Wikimedia Commons @ https://commons.wikimedia.org/wiki/File:Coconut_being_grated.jpg

mango lassi; Wednesday, July 9, 2014, 20:05: Nithyasrm, CC BY SA 4.0 International, via Wikimedia Commons @ https://commons.wikimedia.org/wiki/File:Tasty_Mango_lassi_picture.JPG

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François, Zoë. "Sweet Peach Lassi." Zoë Bakes. July 31, 2008.
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Indian as Apple Pie @IndianAsApplePie. "Lassi: Slighty tart. Spiced. Thin. Yogurt drink. I remember asking my mother’s youngest sister - my massi - how they make it and why. She said it was a way to cool down in the Indian heat. And, proceeded to take yougurt and water in a tall steel glass and pour it into another and back again until it was super thin and frothy. Then, she sprinkled it with salt and black pepper. ‘That’s it’ she effectively said. We were in India in our kothi in Chandigarh - far from the sweet, syrupy mess we call lassi in the US. I wonder what she’d think of that version? We tend to make lassi at home. And, you can too! Plain, unsweetened Yogurt. Fresh mango. Frozen Mango. green cardamom pods. A touch of honey. Blend till smooth and frothy. It’s my daughter’s favorite snack. If you have homemade yogurt even better. Feel free to sub non dairy yogurts as well like soy or coconut yogurt as I like to do for myself. On the measurements? I have a recipe in my book Indian for everyone. Otherwise I just kind of wing it starting w. 2 cups yogurt." Facebook. June 13, 2019.
Available @ https://www.facebook.com/IndianAsApplePie/posts/10157400951072292

Indian As Apple Pie @IndianAsApplePie. "Watch me make a favorite in our house - mango lassi. More than just yogurt smoothies, lassis can be tart or sweet. They are very thin, spiced yogurt drinks used to cool you down especially in the prickly heat of Indian summers. This recipe for Mango Lassi uses plain, unsweetened yogurt (2 cups), 3/4 cup frozen mango, honey to taste, and a sprinkle of green cardamom pods. I usually make a huge batch for my 17 year-old, who drinks this like it's going out to style. These shakes were a great way to kick my kids' habit of Starbucks in the morning. Shakes and smoothies from coffee shops and the like can be loaded with unwanted sugar, food dyes, and other additives. If they are not (and read the labels and ask a lot of questions), they can be expensive. Keeping a Lassi on hand in the fridge has all but eliminated that expense for us but lets my kids enjoy something a little more interesting than just water or juice. For an exact recipe, turn to page 57 in my third book, 'Indian For Everyone'." Facebook. May 19, 2020.
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