Tamarind pulp can be found in jars on the international foods aisle. Or look for tamarind pods in the produce section and peel the sticky pulp away from the seeds. Using peaches adds fresh sweetness to balance the tamarind tang.

Danielle Centoni
Source: Better Homes and Gardens

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Credit: Carson Downing

Recipe Summary

total:
15 mins
Servings:
4
Yield:
3 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a blender combine yogurt, 1/4 cup water, the tamarind paste, peach slices, mint leaves, and honey. Blend until smooth, adding water as needed to reach desired consistency. If desired, rim glasses with chili-lime seasoning and top lassi with mint leaves. Serves 4.

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Tips

To remove the pulp from fresh tamarind, break open the papery pods and peel the sticky fruit away from each seed inside. Discard the bean-like seed. You may need to add more cold water to thin out the consistency.

Nutrition Facts

210 calories; total fat 2g; saturated fat 2g; polyunsaturated fat 0g; monounsaturated fat 0g; cholesterol 10mg; sodium 46mg; potassium 183mg; carbohydrates 37g; fiber 2g; sugar 33g; protein 12g; trans fatty acid 0g; vitamin a 323IU; vitamin c 88mg; thiamin 0mg; riboflavin 0mg; niacin equivalents 1mg; vitamin b6 0mg; folate 4mcg; vitamin b12 0mcg; calcium 136mg; iron 1mg.
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