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Cucumber Lassi | kheera (kakdi) lassi
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Cucumber Lassi | kheera (kakdi) lassi

This salted cucumber mint lassi is a body coolant. Lassi also protects us from dehydration and sunstroke.
Course beverages &drinks
Cuisine Indian
Diet Gluten Free, Vegan, Vegetarian
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 2
Calories 147kcal
Author Swati Paathak

Ingredients

  • 1.5 cup Dahii/Yoghurt chilled
  • 1 cup Fresh Cucumber Peeled and chopped
  • 1/2 teaspoon Cumin Powder Roasted
  • chilled water As required
  • Salt As required
  • Black Salt (optional) to taste
  • 1 teaspoon Green Chili(opional) chopped
  • 1/2 teaspoon Ginger (optional) Chopped
  • 2 tablespoon Coriander Leaves(optional) chopped
  • 2 tablespoon Mint Leaves(optional) chopped

Instructions

  • Wash, Peel and chop the cucumber and grind with green chilli, ginger, coriander, mint leaves, cumin powder and salt for a minute.
  • Add yoghurt and water and blend again for a minute.
  • Pour into serving glass.
  • Serve immediately.

Notes

Always use chilled Dahi and chilled water to get an instant chilled drink.
You can also prepare it a few hours before serving and allow chill it in the refrigerator.
Adjust the amount of water depending on how thick your curd is.
It can be stored in an airtight jar in the refrigerator for up to 2 days.
You can add chat masala instead of cumin powder.
You can add ice cubes if needed.