Jeera lassi

Jeera lassi

Cumin yoghurt smoothie

By
From
Mr Todiwala's Bombay
Serves
1
Photographer
Helen Cathcart

Cumin is called jeera in Hindi but it didn’t seem worth giving it its British name as the Indian one works in both languages! The cumin adds a lovely warm, earthy spice to a simple, plain lassi. It is also extremely good for upset stomachs, acidity and general queasiness.

Ingredients

Quantity Ingredient
1 teaspoon cumin seeds
200ml thick, plain whole milk yoghurt, chilled
4 ice cubes
generous pinch salt

Method

  1. Heat a small, dry frying pan. Add the cumin and toast, stirring, for 30 seconds to 1 minute, until deep brown and fragrant. Tip immediately into a mortar or small bowl. Grind with a pestle or end of a rolling pin to a powder.
  2. Put the yoghurt, ice cubes and salt in a blender and add about three-quarters of the cumin.
  3. Blitz until blended and frothy.
  4. Pour into a glass, sprinkle with the remaining cumin and serve nice and cold.
Tags:
Mr
Todiwala
Todiwalas
Todiwala's
Indian
India
Bombay
Mumbai
Asia
Asian
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