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

Sweet Potato Payasam recipe

Sweet potato payasam, also known as Sakkaravalli kizhangu paysam, is a sweet kheer made with sweet potato, moong dal, and jaggery as its main ingredients. I was planning to post my mom’s version of sweet potato curry with jaggery. Though i am not a big fan of this, but mom makes it very nice, and my sister, my mom, and my grandma will feast on this during the festival time. It will taste more like a halwa. I will post this sometime. I just casually tried, as a few sweet potatoes have been lying in my kitchen for a week. Since many of us will have this veggie left over after Pongal festival, I thought we could use it for making payasam for kannu pongal. Check out my

Arisi thengai payasam
Rava payasam

Sweet potato payasam recipe

Sweet Potato payasam

Traditional jaggery based payasam made with sweet potato

Course Sweet, Traditional sweet

Cuisine Global, Indian, South Indian

Prep Time 15

Cook Time 30

Total Time 45

Servings

Author Jeyashri suresh

Ingredients

2 Sweet Potato
¼ cup Moong dal
¾ cup Jaggery
Cashew nuts few
2 tsp Ghee
½ tsp Cardamom powder
½ cup Milk optional

Instructions

Peel the skin of the sweet potato, wash it, and chop it into big chunks.
In a pressure cooker add 1 tsp of ghee and add the moong dal and roast it for 2 minutes in a low flame. Now add the sweet potato and saute it for a minute.
Add 2 cups of water to this and pressure cook this for 3-4 whistles.
In a pan add the jaggery and add 1/2 cup of water and boil it till the jaggery melts. Filter the impurities and allow this to boil for 3-4 minutes.
Meanwhile, mash the cooked sweet potato and moong dal mixture.
Add 1 cup water as it will be thick. Add the jaggery water to this.
Fry the cashew nuts in ghee and add this to the payasam. Add cardamom powder. Mix well.
Once it is completely cool add milk. Ensure the milk is not hot. Let it be cool.
I didn’t add milk to the payasam. Adding milk gives a nice creamy texture to the payasam.

Notes

1. I added 1/2 cup of jaggery but I found the payasam is less sweet so I have increased the quantity in the ingredients list.

2. The payasam tends to thicken more so add milk if you are consuming it later.

3. Ensure the milk is cool, and the kheer is also cool. This is to avoid the payasam getting curdled.

4. You can add 1/2 cup of first coconut milk instead of milk to this sweet potato payasam.

sakkavalli kizhangu paysam
Method:

Peel the skin of the sweet potato, wash it, and chop it into big chunks.

In a pressure cooker add 1 tsp of ghee and add the moong dal and roast it for 2 minutes in a low flame. Now add the sweet potato and saute it for a minute.

Add 2 cups of water to this and pressure cook this for 3-4 whistles.

In a pan add the jaggery and add 1/2 cup of water and boil it till the jaggery melts. Filter the impurities and allow this to boil for 3-4 minutes.

Meanwhile, mash the cooked sweet potato and moong dal mixture.
Add 1 cup water as it will be thick. Add the jaggery water to this.

Fry the cashew nuts in ghee and add this to the payasam. Add cardamom powder. Mix well.
Once it is completely cool add milk. Ensure the milk is not hot. Let it be cool.

I didn’t add milk to the payasam. Adding milk gives a nice creamy texture to the payasam.

Notes:

I added 1/2 cup of jaggery, but I found the payasam to be less sweet, so I have increased the quantity in the ingredients list.
The payasam tends to thicken more so add milk if you are consuming it later.
Ensure the milk is cool, and the kheer is also cool. This is to avoid the payasam getting curdled.
You can add 1/2 cup of first coconut milk instead of milk.

The post Sweet Potato Payasam recipe appeared first on Jeyashri’s Kitchen.