Summer is setting ahead and a long way to go. Lassi (buttermilk), juice, shakes are top in demand during this season. Out of all these, lassi is my choice and that too I prefer cucumber lassi. Nothing can beat up a cool glass of cucumber lassi to quench dying thirst. Cucumber has 90% water content and gives a soothing feel after drinking this lassi.
Lassi is prepared with curd as a base in savory/sweet versions. Sweet lassi is popular in north India and savory version is popular in Tamil Nadu as Mor.
Cucumber is called as Vellarikka or Vellarikkai in Tamil and as Kheera or Kakdi in Hindi.
Cooking time: 10 minutes
I got three to four glasses of lassi, for the given quantity of ingredients.
- Tender cucumber – 1 no
- Fresh curd – 1 cup
- Ginger – small piece
- Coriander leaves – 1 string
- Curry leaves – 2 or 3 no
- Asafetida – pinch
- Green chilli – 1 small (optional)
- Sugar – ½ tea spoon (optional)
- Chilled water – 2 cup
- Salt – as per taste
- Wash, peel and cut cucumber; grate ginger and chop green chilli; in a blender add cucumber, ginger, green chilli, salt, sugar, asafetida, curry/coriander leaves; blend it well;
- Then add curd, chilled water; run the mixer once or twice for few seconds.
- Pour it in glass and serve.
- If necessary, you can season this lassi with little mustard.
- Adding little sugar helps to balance all tastes.