As I mentioned in my tamarind lassi, I am a big fan of salty and savory lassi recipes, and this cucumber lassi is our summer staple and family favorite. This lassi is healthy and nourishing with the cooling properties of cucumber and the refreshing flavors of the herbs and protein from yogurt and hemp hearts. I am sure your tummy and gut will thank you for this lassi. With sweet lassi, I have to be always mindful of the portions. But with this cucumber lassi, I enjoy them to my heart’s content. Sometimes we have a simple salad and this lassi or poha and this lassi for dinner. It’s filling and a great side for light meals.
Ingredients required
Cucumber: I used 100 grams of cucumber for 2 cups of yogurt. Any non-bitter cucumber variety should work for this recipe. Herbs: I used mint leaves, curry leaves, and cilantro for this lassi. You can use all three or a combination of two or just one. Green chili: I have used green chili to spice up the lassi. Adjust the measure to taste. You can also use freshly ground black pepper. Hemp hearts: This is an optional ingredient. For extra protein, I added it. Feel free to skip it. Yogurt: I have used full-fat dairy-based yogurt. You can use the yogurt of your choice. Salt: For added flavor, along with regular salt, I have also used black salt. Apart from these ingredients, we also need water and some chaat masala to garnish.
Variations
You can skip all the herbs and green chilies and make this lassi only with cucumber. To spice it up, you can add freshly ground black pepper. Alternatively, you can make it with cucumber, green chili, and one herb. You can use only curry leaves, cilantro, mint leaves, or a combination.
Watch me make cucumber lassi
VVK Tips
Make sure the cucumber that you are using is not bitter. Bitter cucumber ruins the taste. I used cocktail mini cucumbers. Persian cucumbers and English cucumbers are good for this lassi. I didn’t peel the skin but feel free to remove the skin if you don’t prefer them. I don’t strain this lassi, but you can strain the lassi for a smooth texture.
Dietary specifications
This lassi is a nut-free and gluten-free recipe. I have used dairy-based yogurt. For a vegan version, you can use any plant-based yogurt. I highly recommend enjoying this lassi fresh. If you plan to make it ahead, refrigerate it and blend it or whisk it well before serving.
How to make cucumber lassi
Add the cucumber, green chili, mint leaves, curry leaves, and hemp hearts into a blender or mixer jar and grind them thoroughly.
Add the yogurt, water, salt, and black salt and blend them. Check for salt and adjust if needed or to taste.
Pour the lassi into glasses and sprinkle some chaat masala and enjoy.
Recipe Notes
There is no set measure for this recipe. Adjust the herbs and cucumber to taste. You can use low-fat, fat-free, or plant-based yogurt as your choice. Hemp hearts are optional. If you prefer thick lassi, skip the water; if you prefer buttermilk/chaas consistency, add more water.
More cucumber recipes
📖 Recipe
PS: If you try this cucumber lassi, please remember to comment and rate this recipe. Please comment if you have any questions, and I will get to it ASAP. Follow me on my Pinterest for more healthy and delicious ideas! Follow me on Instagram or join my Facebook Group for more recipe updates! You can also sign-up for my newsletter for weekly updates.
