Zoh Recipes · Yogurt
A savoury lassi with plain yogurt, pudina and roasted jeera. Includes a thicker yogurt option and easy ingredient swaps for overseas kitchens.
Best for: A savoury drink alongside lunch, pulao or a sandwich.
Estimated time: 10 minutes · Yield: 2 servings · Uses finished yogurt; no additional fermentation.
Ingredients · Method · Storage
Ingredients
- 300 g plain chilled yogurt or dahi
- 180 ml chilled drinking water, plus up to 60 ml to thin
- 8 g pudina (mint) leaves, washed
- 1 g roasted jeera (cumin) powder
- 1 g fine salt, or less to taste
Method
- Blend the yogurt, 180 ml water, mint, jeera and salt briefly until smooth. Avoid prolonged blending, which warms the drink.
- Taste before adding more salt. Add the extra water in small amounts if you prefer a lighter lassi.
- Divide between two glasses and serve straight away. Stir if the drink separates.
Make it your way
For thicker Greek-style yogurt, begin with the stated water and loosen gradually. Fresh spearmint works well overseas; roasted cumin powder is the same ingredient as bhuna jeera. For a dairy-free version, use plain unsweetened soy yogurt that you enjoy eating; the flavour and nutrition will differ.
Serving suggestions
Serve with vegetable pulao, a moong chilla or a paneer sandwich. This recipe has no chilli; keep the mild seasoning for a family meal.
Nutrition tip
Pair this with a meal rather than treating it as a complete lunch. It has no added sugar, but milk-based yogurt still contains naturally occurring sugars.
Storage
Make only what you need where possible. Cover and refrigerate promptly; keep chilled during transport. Use clean utensils and follow the yogurt’s storage instructions. Fresh vegetables and herbs shorten keeping quality, so preparing and eating on the same day gives the best texture.
Allergens
The dairy version contains milk. The soy alternative contains soy. Check every ingredient label for your needs.
Questions
Is this chaas?
This version is a relatively thick, yogurt-based savoury lassi. Add more water for a lighter drink, and adjust the seasoning after diluting.
Can I use Bulgarian yogurt?
Yes, use plain finished yogurt. If it is tangier or thinner, adjust the water and seasoning to your taste.
Make the yogurt base at home
Choose Zoh’s Greek yogurt guide for a creamy base or the Bulgarian yogurt guide for everyday dahi-style meals. Use the finished, chilled yogurt in this recipe; do not add starter powder directly to the dish.
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