Ayurvedic Lassi with Salt & Mint

in Beverages & Tonics

Warming, cooling, digestive – a lassi for all Doshas
A lightly spiced, salty lassi is one of the classics of Ayurvedic nutrition. It strengthens the digestive fire (Agni), calms both Vata and Pitta, and harmonizes Kapha. Ideal after lunch or on hot days as a refreshing digestive drink.

Ingredients (for 4 glasses)

Base:

500 g yogurt (3.8% fat)

500 ml mineral water, medium

2 pinches rock salt

Spices & Aroma:

8 leaves fresh mint (some for garnish)

½ tsp coarsely ground cumin

½ tsp black cumin

½ tsp turmeric (ground)

Preparation (approx. 10 minutes)

Prepare mint water: Let the fresh mint leaves steep in the mineral water for a few hours – ideally in a mason jar or bottle in the refrigerator.

Blend lassi: Remove mint leaves, add yogurt, salt, and mint water to a blender and mix until frothy.

Serve: Pour into glasses, sprinkle with cumin, black cumin, and turmeric, and garnish with fresh mint.

Ayurveda Tips:

Best time of day: At midday or after a warm meal – ideal to support digestion.

Constitution: This salty lassi is suitable for all Doshas, but especially for Vata and Pitta types. For Kapha types, it's recommended to enjoy it at room temperature without ice cubes and dilute the yogurt a bit with warm water.

Effects: Cooling through the mint water, Agni-strengthening through cumin & black cumin, anti-inflammatory and balancing through turmeric.