Cheers! What’s the occasion, you say? Our first salted lassi, hooray!
Pudīnā is the Hindi word for mint, and it refers to a specific type (wild) that grows in Europe, Central Asia, and (drumroll) North America! If you live in any of these places, you may have seen Mentha arvensis growing somewhere. We’ve had friends whose yards were full of the stuff. If you can’t seem to get your hands on it, however, there is always good old Mentha spicata (aka Spearmint), which is our go-to.
Enough with the botany lesson, lets get to it. Here are our instructions for lovely, savory, salty lassi that is an amazing refreshment for a muggy summer day.
Yogurt
fresh mint leaves, chopped
1 tsp. grated ginger
large pinch of salt (more to taste)
water and/or ice
powdered cumin (extra points if you toast it gently)
You didn’t think we were giving you real directions, did you? For shame! If you have a blender, you know what to do. The only note we will make is to reserve the cumin until the end, then dust the tops of your luscious lassis as a finishing touch. We love lassi!
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