Indian Vegetarian Recipes

Mango lassi recipe | mango yogurt smoothie

Mango lassi recipe | Mango yogurt smoothie – A popular Indian beverage made using fresh mango, curd, and milk. Mango lassi recipe with full video and step-by-step pictures.

Lassi is a popular one from North India. It is a Curd based cold drink made in summer. WE can see a lot of Lassi shops in the streets of North India. We make a sweet and salt version of lassi. They are very popular in Indian restaurants all over the world. During summer, when mangoes are available in season, we make Mango lassi.

Mango lassi is a classic one and a popular one too. Even non-Indians love it too. Usually, fresh mango is blended with thick yogurt, sugar, and milk and served. Some restaurants use canned mango pulp also for making mango lassi. Personally, I prefer to order Mango lassi, when they are made wth fresh mangoes.

Usually, cardamom powder or rose water is added to the lassi to give a nice desi flavor. You can top this with chopped nuts or saffron stands before serving. Alphonso mango variety suits perfectly well for making mango lassi. You can store the mango pulp in the freezer during the season and use it for mango recipes, throughout the year.

Check out my full collection of Mango recipes. Also check out our lassi recipes, masala chass, rose lassi, dry fruits lassi, Kesar lassi, and sweet lassi.

Mango lassi recipe

Desi Indian style mango yogurt smoothie

Course smoothie

Cuisine Indian

Keyword beverages, Mango recipes

Prep Time 15 minutes

Cook Time 0 minutes

Total Time 15 minutes

Servings

Author Jeyashri suresh

Ingredients

1 cup roughly chopped mango
½ cup curd | yogurt
1/3 cup milk
2 tbsp sugar
½ tsp cardamom powder
¼ cup water optional

Instructions

Place all the ingredients in a mixie jar.
Blend well smoothly.
Mango lassi is ready.
If you want you can top with sliced almonds while serving.
You can store the mango lassi for 2 days in the refrigerator.

Video

Notes

1. You can add rose water or saffron strands to the mango lassi.

2. If you want a thick mango lassi, do not add water while making.

3. You can use canned mango pulp for making Mango lassi, In that case reduce the sugar a little bit.

3. Always use a sweet variety of mangoes for making Mango lassi.

Place all the ingredients in a mixie jar. I used coconut sugar in this recipe. You can use regular sugar too.
Do not use hot milk. You can use raw milk or boiled cooled milk.

Blend well smoothly.
Mango lassi is ready.

If you want you can top with sliced almonds while serving.
You can store the mango lassi for 2 days in the refrigerator.

You can add rose water or saffron strands to the mango lassi.
If you want a thick mango lassi, do not add water while making.
Always use sweet variety of mangoes for making Mango lassi.

The post Mango lassi recipe | mango yogurt smoothie appeared first on Jeyashri’s Kitchen.

Indian Vegetarian Recipes

Millet Nellikai rasam sadam

Millet Nellikai rasam sadam – Healthy one pot rasam sadam recipe using millets – Amla | gooseberry rasam sadam recipe with full video

One-pot rasam sadam is always my go-to comfort meal, especially during this winter season. I posted Rasam sadam recipe in Jeyashris kitchen many years back. This recipe is adapted from my Nellikai rasam. I tried this using millet to make it healthy. As amla | gooseberry | nellikai is in season, let’s make the most of it during the right season.

Nellikai is very rich in Vitamin C, and many people find it difficult to eat it raw as it is very sour. Rather than making pickles, you can make rasam or try out this Rasam Sadam using nellikai. For most South Indians, rasam is a staple and comfort food. Pair it with any favorite vegetable curry and a sutta appalam | roasted papad and enjoy the hot rasam rice.

I have posted so many varieties of rasam recipes in Jeyashris kitchen. You can check out, Paruppu rasam, Lemon rasam, Cauliflower rasam, Kandanthippili rasam

Healthy one pot rasam sadam recipe using Indian Gooseberry

Course Main Course

Cuisine Indian, South Indian

Keyword one pot meal, South Indian rasam recipes

Prep Time 10

Cook Time 25

Total Time 35

Servings

Author Jeyashri suresh

Ingredients

1/2 cup millet I used Barnyard millet, you can use little millet, promos millet ,foxtail millet or quinoa too
1/4 cup Toor dal can use moong dal too
1/2 tsp turmeric powder
Salt as needed
2 tsp ghee
2 tsp oil
1 tsp mustard seeds
2 pinches asafoetida
3-4 cups of Water

To grind

3 amla | Nellikai| Gooseberry
1 tomato
Few coriander stems
Few curry leaves
6-7 garlic cloves
1 tbsp coriander seeds |Dhaniya seeds
1 tbsp whole black pepper
2 tsp cumin seeds
Few coriander leaves

Instructions

Wash and soak the millet and toor dal in 3 cups of water for 10 mins
Grind all the ingredients mentioned under ‘To grind’ Do not water while grinding
In a pressure cooker add 1 tsp ghee and 2 tsp oil
Add the mustard seeds and asafoetida
once the mustard cracked add the ground paste to this
Cook for 2 minutes
Add turmeric powder and salt
Mix well and add the soaked millet dal mixture along with the water
cover the cooker and cook for 3-4 whistles
Once the pressure is released open and add 1 tsp of ghee
Mix well
Add finely chopped coriander leaves
Serve hot

Video

Notes

1. You can use any variety of millet. Do not use Ragi or jowar or bajra

2. You can use raw rice or Seeraga samba rice. In that case use 4 cups of water

3. If you feel the consistency is slightly thick you can add 1/2 cup of piping hot water to this just before serving. Mix well and serve

4. Instead of coriander seeds, pepper and cumin you can add 2 tsp of rasam podi or sambar podi

5. Millet Nellikai rasam sadam pairs well with simple papad or any curry or poriyal

Wash and soak the millet and toor dal in 3 cups of water for 10 mins.

Grind all the ingredients mentioned under ‘To grind’ Do not water while grinding.

In a pressure cooker add 1 tsp ghee and 2 tsp oil.
Add the mustard seeds and asafoetida.
once the mustard is cracked add the ground paste to this.

Cook for 2 minutes
Add turmeric powder and salt.

Mix well and add the soaked millet dal mixture along with the water.

cover the cooker and cook for 3-4 whistles
Once the pressure is released open and add 1 tsp of ghee
Mix well.

Add finely chopped coriander leaves
Serve hot.

Notes
1. You can use any variety of millet. Do not use Ragi or jowar or bajra
2. You can use raw rice or Seeraga samba rice. In that case, use 4 cups of water
3. If you feel the consistency is slightly thick you can add 1/2 cup of piping hot water to this just before serving. Mix well and serve
4. Instead of coriander seeds, pepper, and cumin you can add 2 tsp of rasam podi or sambar podi
5. Millet Nellikai rasam sadam pairs well with simple papad or any curry or poriyal.