Jeera Lassi is a classic Indian drink that’s been loved for generations, especially during the hot summer months. Unlike the sweet lassi you might know, this version is savory and spiced with roasted cumin seeds, giving it a warm, earthy flavor that’s both refreshing and good for digestion.

In many parts of North India, people enjoy a glass of jeera lassi after a heavy meal to cool the body and settle the stomach. The word jeera simply means cumin, a spice that has been part of Indian cooking for thousands of years. Ancient Ayurvedic texts even mention cumin as a remedy for bloating and indigestion.

This lassi isn’t just practical – it has a mild, soothing taste that many people find comforting. It’s often served in clay cups at roadside dhabas (small eateries) or poured fresh at family gatherings. If you’ve never tried a savory yogurt drink before, this is a great place to start. It’s simple to make, uses just a few ingredients, and pairs beautifully with rich curries, spicy snacks or even a plain rice meal.

Give it a try - you might find it becomes your new favorite way to stay cool and feel satisfied.

Print Recipe

Jeera Lassi – Roasted Cumin Lassi

Make refreshing Jeera Lassi at home. This savory roasted cumin yogurt drink is cooling, easy to prepare and perfect with spicy Indian meals.

Prep Time5

Course: Drinks

Cuisine: Indian

Servings:

Calories: 81kcal

Ingredients

250 ml plain yogurt preferably slightly chilled
150 –200 ml cold water adjust depending on how thin you want it
½ –1 teaspoon cumin seeds
¼ teaspoon salt to taste
Optional: a pinch of black salt kala namak for extra depth
A few fresh mint leaves finely chopped (optional)
Ice cubes as desired

US Customary - Metric

Instructions

Roast the cumin: Toast the cumin seeds in a small dry pan until fragrant, about 1 minute.
Lightly crush them in a mortar or press with the back of a knife.
Mix everything: Combine the yogurt, water, salt, optional black salt, and half of the cumin in a jug or bowl.
Whisk well using a hand whisk, mixer, or blender until slightly frothy.
Serve: Pour into glasses, add ice cubes if you like, and sprinkle with the remaining cumin and some mint.
For a creamier texture, replace 50 ml (about 3 tablespoons) of the water with cold milk. If you’d like a touch of brightness, add 1–2 drops of lemon juice.

Notes

The yogurt should be fresh and not too sour for the best flavor. If your yogurt is very thick, you can add extra water to thin it out.
Roasting the cumin brings out a deeper, nuttier taste. Don’t skip this step—it makes a big difference.
Black salt (kala namak) adds a unique, slightly sulfurous flavor that’s typical in savory lassi, but you can leave it out if you prefer a milder taste.
Serve chilled. This lassi tastes best when very cold, especially on warm days.

Recipe Twist Ideas:

Mint & Coriander: Blend in a handful of fresh mint and coriander leaves for a green, herby version.
Spicy Kick: Add a pinch of ground black pepper or a tiny piece of green chili for extra heat.
Lemon Zest: Stir in a little lemon zest or a splash of lime juice for a bright, citrusy note.
Smoky Flavor: Use smoked cumin powder instead of regular roasted cumin for a deeper flavor.
Buttermilk Swap: Replace the yogurt and water with plain buttermilk for a thinner, tangier drink.
Sweet-Savory Mix: Stir in a small spoon of honey for a slightly sweet twist without losing the savory base.

Nutrition