Curd Coolers with NO Sugar

It’s a celebration of spring in my kitchen. Playing with colours and coolers can be very satisfying when you get rewarded with refreshing drinks!

Like always I make up the recipes with whatever is available at home. This time I thought why not make Curd Coolers with no sugar?

There are more such recipes on my channel:  https://goo.gl/XBwLLc

 

The tree coolers were made with different taste preferences in mind. Each lassi has a distinct flavour that sets it apart.

I have also loved playing with organic colours in the recipes.

 

So, when are you planning this Spring Time celebration 😊

 Click the link below for the video:

 CURD COOLERS WITH NO SUGAR         Makes 3 glasses

 Ingredients:

 FOR THE GREEN LASSI/COOLER (Coriander Lassi)

Curd/Yogurt (any) – ½ cup or 125ml

Cucumber (grated) – 1 tbsp

Coriander leaves (paste) – 2 tsp

Green chillies (desseded & chopped) – a large pinch

Lemon zest – ¼ tsp

Lemon juice – 1tbsp or more if you like

Roasted Cumin powder – ½ tsp

Black salt – to taste

Chilled water – 1 cup or 250ml

 

FOR THE PINK LASSI/COOLER (Beetroot Lassi)

Curd/Yogurt (any) – ½ cup or 125ml

Steamed Beetroot (grated) – 1 ½ tsp

Curry leaves – a few

Mustard seeds – ¼ tsp

Urad dal/Split black lentil – ¼ tsp

Vegetable oil – 2 tsp

Chaat Masala – ½ tsp

Black salt – to taste

Chilled water – 1 cup or 250ml

 

FOR THE YELLOW LASSI/COOLER (Saffron Lassi)

Curd/Yogurt (any) – ½ cup or 125ml

Saffron (soaked in hot water) – a pinch

Rose water (optional) – a few drops

Honey – 1 to 2 tbsp

Chilled milk – 1 cup or 250ml

 

Method:

1.    FOR THE GREEN LASSI/COOLER: Put all the ingredients into a food mixer jar and blend till combined. Pour into a glass and garnish with a lemon slice and coriander leaves.

2.    FOR THE PINK LASSI/COOLER: Heat the oil and add in the urad dal/lentil and the mustard seeds. Once they stop spluttering, add in the curry leaves. Remove from heat and let it cool down completely.

3.    In a mixer jar add in the yogurt, beetroot, chaat masala, black salt and a bit of the tempering along with a cup of chilled water. Blend till smooth. Pour into a glass and garnish with some of the curry leaves from the tempering.

4.    FOR THE YELLOW LASSI/COOLER: Add all the ingredients into a mixer jar and blend till smooth. Pour into a glass and garnish with saffron strands.

5.    Serve them chilled or with lots of ice.

© Rinki’s Kitchen