Mustard and Curry Leaf Lassi
This salted lassi borrows the tempering step from Indian cooking and applies it to a cold yogurt drink. Mustard seeds and curry leaves are briefly fried in hot oil, then stirred into whipped curd thinned with water. The result is cool and tangy, with a nutty, savory aroma you would not expect from a drink. It takes only a few minutes at the stove and suits hot days alongside a spicy meal.
Instructions
Put the curd in a bowl and whip it until it is smooth, soft and loose enough to pour.
Stir in cold water, using half as much water as curd, and add salt to taste.
Heat a small amount of oil in a pan and add the mustard seeds. Once the oil is hot, add the curry leaves and let them cook for a few more seconds.
Scrape the hot mustard seeds, curry leaves and oil into the curd mixture and stir to combine.
Chill the lassi thoroughly and serve it cold.
Make it personal.
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