Chilled Indian lassi gets a touch of heat from a fresh jalapeno.
There is almost nothing quite so refreshing on a torrid summer day than an Indian lassi—a frothy iced yogurt drink scented with spices and other flavorings. Most Indian cookbooks have at least one recipe: In Classic Indian Cooking, Julie Sahni offers two, one with rosewater and another with fresh mint, while in From Curries to Kebabs, Madhur Jaffrey has recipes for lassi with freshly grated ginger and with cardamom seeds.
As Sahni writes, the quality of the yogurt is paramount. It must be tangy, above all, but also thick and creamy, or else the drink will become watery when it is blended with ice cubes. She advises adding a tablespoon of cream to plain yogurt, but you could also use wondrously thick Greek yogurt or blend the cream that come on top of full fat plain yogurt into the drink.
Since jalapenos are exploding all over my garden, this week I’ve been making lassi with a single fresh chile blended into the mix. I like it a little spicy, so I slit the pepper and take out half the seeds before tossing it into the blender. I’ve also found that it helps to crack the ice cubes beforehand—this makes them easier to blend.
The fresh jalapeno turns the frothy drink a pale, icy green—a bit of deception if served to an unsuspecting guest. But you wouldn’t do that, would you?
Indian Lassi Spiced with Cumin and Jalapeno
To serve 2
Ingredients:
8 to 10 ice cubes, cracked
2 cups thick, tangy plain yogurt (see note)
1 or 2 small fresh jalapeno peppers
Large pinch ground cumin
Sea salt to taste
Method:
1. Combine the cracked ice and yogurt in the blender.
2. Cut the jalapenos in half and remove some or all of the seeds, depending upon how much heat you’d like in the drink. Add the peppers and any seeds that you are using to the blender.
3. Whir until the drink is very smooth and icy.
4. Add a pinch of cumin and blend. Add sea salt to taste.
5. Pour into two tall glasses and serve at once.
Note: I recommend using the Fage brand of Greek yogurt because it is thick, rich and deliciously tangy. You could also blend in the cream found on the top of plain whole milk yogurt, or add a tablepoon or two of cream to any plain yogurt.