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!