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Lassi is a traditional Indian beverage that is often served with an ayurvedic lunch.  Lassi, made by blending yogurt with water, is very popular for its ability to enhance digestion.  Lassi can be enjoyed as a sweet drink, or as a spice-infused drink, and is balancing for all three doshas.  It is often served chilled as a refreshing treat.  To pacify Pitta, add sweet, ripe mango or rosewater, with a little bit of sugar and dardamom.  To pacify Vata and Kapha, add a little rock salt and ginger to the lassi.  Saffron lassi is a specialty in Rajasthan.  Makhaniya lassi is lassi with little bits of butter in it, made creamy like a milkshake.  In Northern India, lassi is mixed with a little turmeric powder as a remedy for gastroenteritis.  Lassi is best made fresh right before serving.  I have some basic lassi recipes up in the Coffey Kitchen.  Feel free to add your own twist to them!

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