The pride and joy of Punjabi cuisine is the tall earthen kulhar of fermented refreshing smoothie ….the lassi .The hot summers day in every Punjabi household begins with this cooler made from fresh curd churned with either salt or sugar and topped with a clot of cream. The salt variation known as the salt lassi and the sweet variation known as the sweet lassi are popular drinks which have evolved into myriad variants today.
Lassi or the ‘curd smoothie “is said to have originated in India as early as 1000 BC . Milk was set into curds in huge earthen pots overnight and the next day would be mixed with water and consumed with a pinch of salt or some sugar. This drink would energize both the young and old to carry on with their activities of the day.
Another variant is where the curd would be churned into butter. The remnant liquid was consumed as “chaas’ or “chaati ki lassi” or butter milk after adding a pinch of black salt. Later this fermented drink included addition of herbal flavors such as mint, coriander, ginger, curry leaves etc. Ayurveda lauds this fermented drink as very important for gut health. Ayurveda claims that both lassi and buttermilk help to restore the beneficial gut microbes thus crucial for the process of digestion.
Today lassi and butter milk have several popular adaptations ,the recipes of which have been given below. Lassi is loaded with protein and calcium .The nutritional load and flavor increases with the fruit,nut and spice additions.
SERVINGS 4
- MANGO CUBES – 2 CUPS
- MELON CUBES – 2 CUPS
- CURD FRESH – 1 CUP
- ICE CUBES (OPTIONAL) – FEW
Combine all the given ingredients in a blender and blend to a smooth.
Chill and serve
