I like to refrigerate this lassi, covered, with all the seasonings in it, for a couple of hours. Then I strain and serve it. It is particularly good at the very start of a meal, served in tiny glasses to whet the appetite. (You may also strain and serve it as soon as it is made, with a couple of ice cubes. The flavors will be mellower.) You can easily double or triple the recipe.
Recipe information
Yield
makes 1 1/2 cups and serves 1 as a long drink and 2¿3 as small appetizer drinks
Ingredients
1 cup plain yogurt (preferably Greek or acidophilus yogurt)
1/2 teaspoon salt
1/2–1 fresh hot green chili (such as bird’s-eye)
7–8 fresh curry leaves or 2–3 fresh basil leaves
One 1/3-inch slice fresh ginger, peeled and chopped
1 tablespoon chopped cilantro
Preparation
Put all the ingredients as well as 1/2 cup water in a blender and blend for 2–3 minutes. Strain and serve.
Excerpted from At Home with Madhur Jaffrey: Simple, Delectable Dishes from India, Pakistan, Bangladesh, and Sri Lanka by Madhur Jaffrey. Copyright © 2010 by Random House. Excerpted by permission of Alfred A. Knopf, a division of Random House LLC. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
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