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Indian Cooking in Holland

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Snacks and Drinks

Persimmon Lassi with Turmeric and Cardamom

November 8, 2014 by Rakhee

Persimmon Lassi

Lassi is a popular drink in India, especially in the summer. Yoghurt or dahi occupies a big part in Indian food. You will almost always find it at every meal. It is used to calm your mouth down because of all the spices and chilies. It serves as the balance to hot spicy food and also to cool you down on a super hot day. It is always served cold and is never boring.

Lassi is no different actually. It is made from yoghurt and is used for the same purpose as yoghurt at meal times. There is nothing like a chilled glass of this yoghurt drink on a sweltering hot day. Traditional lassi is pretty simple and is made with just yoghurt and water with some spices, like cumin, mint, salt.

We grew up drinking the stuff and it really was our version of a smoothie.

We don’t have persimmons in India. And today was my first time tasting one. I wondered if it might be good in a lassi. I can safely say it did not disappoint. The fruit tastes amazing! I added some turmeric in this lassi too because turmeric does not have a strong flavor by itself and in India is used for its color and for its many medicinal qualities.

Persimmon Lassi Persimmon Lassi Persimmon Lassi Persimmon Lassi Persimmon Lassi Persimmon Lassi

Makes 2

1 persimmon
1/2 cup full fat yoghurt
3/4 cup cold water
3-4 cardamom pods
1/4 tsp turmeric
2 tbsps honey (or according to taste)
pinch of cinnamon
ice cubes

to prepare
Peel and remove the flesh of the persimmon. Roughly crush the cardamom seeds in a mortar and pestle.

Add all ingredients (except cinnamon and ice) in a blender and blend till smooth. If you need more sweet add more honey.

Pour in glasses filled with ice cubes. Sprinkle with some cinnamon and serve immediately.

 

Related Posts

  • Masaledar/Spicy Watermelon Gazpacho
  • Kahlua Spiced Gingerbread Cake
  • Vegan Atta Nankhatai / Cardamom Cookies

Tagged With: cardamom, cinnamon, Drinks, fruit, healthy, indian drink, persimmon, spices, turmeric, yoghurt

Comments

  1. DesignsbyJeanneR says

    November 9, 2014 at 3:11 am

    I’ll bet that was refreshing, and your photographs are beautiful
    1

  2. Nomzi Kumalo says

    November 9, 2014 at 9:30 pm

    Persimmon is the word. 🙂

  3. HelloStranger says

    December 4, 2014 at 1:05 am

    Did you use Hachiya or Fuyu?

Trackbacks

  1. SATURDAY POST 09 | HEATHER GOESCH NUTRITION says:
    December 20, 2014 at 6:47 pm

    […] and Winter Squash Month. Cover all the bases with a vegetable and chickpea tagine, followed by a persimmon lassi with chopped pistachios on […]

  2. Brussel Sprouts and Raspberry Smoothie For Williams-Sonoma Smoothie week | boxofspice says:
    December 20, 2014 at 10:45 pm

    […] their smoothie week I was delighted. Its not often that I think of creating smoothies. Though the Persimmon Lassi was refreshing, I wanted to try a vegetable smoothie this time. Clean, energizing, […]

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Hi my name is Rakhee! I’m Indian, lived in the US and then moved to The Netherlands (hence the sari clad lady on the bike!) I am a graphic designer/ photographer and boxofspice is the space where I bring the two together. [Read more...]

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