The first days of spring usually means two things: time to stuff the winter clothes away, and the start of many months of extensive blender use. Sure, during the winter I break out the blender now and then, for ginger tea, homemade almond milk, and all that good stuff. But when the sun is beating down on my face anytime I go outside before 6, I develop serious cravings for cold frothy drinks. Daily cravings.
I love getting mango lassis at Indian restaurants, so I tried my hand at making them at home. Jenny Lou’s, one of Beijing’s import stores, carries tubs of fresh, locally made, and sugarless yogurt (for less than 7 kuai) that’s better than the big brand yogurts around
China. My mango lassis was pretty basic: just yogurt, sugar, chunks of ripe mango, and a pinch of cardamom. Then I tried making a coconut lime lassi, which probably isn’t even a traditional flavor, though I’ve seen it on restaurant menus here and there.
(Apparently sweet lassis are more of a recent invention. Salted lassis, cumin lassis, and saffron lassis are more popular in certain regions of India. If anyone can confirm, or know of a recipe, please share!)
As for the coconut lime lassi, I made the mistake at first of putting in 1 part coconut milk to 1 part yogurt. It tasted just like thick coconut cream with a hint of sourness, a little too heavy. I adjusted the portions, reblended, and it turned out great.
Mango and Cardamom Lassi
Makes 2 drinks
1 large ripe mango, cut into chunks
1 1/2 cups yogurt
2 tablespoons sugar, plus more to taste
1/2 teaspoon cardamom, plus extra for sprinkling on top
Put mango, yogurt, sugar, and cardamom in a blender. Blend until even and frothy, about 30 seconds. Add more sugar until it’s sweet enough to your liking. Pour into a pitcher or glasses and chill in the fridge for 30 minutes. When ready, sprinkle some extra cardomom on top, then serve.
Coconut and Lime Lassi
Makes 2 drinks
1/2 cup coconut milk
1 1/2 cups yogurt
2 tablespoons sugar, plus more to taste
Juice from 1 lime
Thinly sliced lime circles for garnish, optional
Put coconut milk, yogurt, sugar, and lime juice in a blender. Blend until even
and frothy, about 30 seconds. Add more sugar until it’s sweet enough to
your liking. Pour into a pitcher or glasses and chill in the fridge for
30 minutes.
Both the mango and coconut lassis will keep in the fridge for up to 24 hours. However, if you’re going to let the coconut lassi chill in the fridge for a few hours or more, the coconut liquid is going to separate from the cream again, just as it does in the tin. So shake the lassi up if that happens.
oooh, i don’t think i’ve ever had lassi. maybe when i was about 8, on a school visit to Little India. it looks v yummy though. love what you’ve done to the flavours. i’m taking this down! thanks x
I’m not quite sure what the definition of a lassi is but both of those drinks look delicious. I love all of those flavors! YUM.
Hi Dian, Just to let you know that Appetite for China is featured on BlogHer today. I do so enjoy the window into the world of Chinese food!
I love the combo of sweet and tart! This sounds like a great breakfast too!
Here’s a recipe for morru, which is basically a watered-down salt lassi (can you get fresh curry leaves in Beijing?) . I really like the version with chili and mustard seeds. It’s amazing how refreshing herbed, salted yogurt can be when you’re very thirsty.
Pre-refrigeration, so that the morru is super cold, is essential.
http://eatingasia.typepad.com/eatingasia/2006/09/after_a_pooja_t.html
Thanks, Robyn. The moru looks delicious. I haven’t seen curry leaves in Beijing, but hopefully when I head down to Guangdong province I can find some.
Hi! This is a recipe for salted lassi that my mom makes during the hot summer months in Bangladesh. Hope you enjoy it! You can keep the dry roasted ground cumin and chili pepper in the fridge in an airtight bottle for months. They are great sprinkled over a bunch of stuff like curried chickpeas and lentils.
Plain Unsweetened Yogurt – 1/2 cup (1/3 cup if it is very thick)
Salt – 1/2 teaspoon
Rock salt – 1/2 teaspoon
Dry roasted cumin powder (basically you lightly roast whole cumin seeds in a dry fry pan till the aroma comes out then whiz it in a food processor/spice grinder) – 2/3 teaspoon
Dry roasted chili powder – 1/4 teaspoon(They are a pain to do at home but you should be able to get them in Indian shops. alternatively you can use some black pepper)
Some Ice Cube
Chilled Water – 1/2 cup
Put all the ingredients in a blender, whiz and serve immediately. Serves 1. Enjoy!!!
Dizzy Ellie – Thanks! I can’t wait to try this out.
In the middle east, we water down the plain yogurt to drinkable consistency, add salt to taste, a clove of finely minced garlic with lots of ice and sometimes even some crushed mint as well. We don’t measure, just adjust to individual taste. It’s a thirst quencher and I love it !