For the life of me, I coud’t find a dish that screamed ginger. Kerala Fish Curry was in my plans for a while, but then I couldn’t find decent fish. Today I landed on this recipe, and as fate would have it, I am contributing to JFI Ginger. Hurrah!!
Ginger is indispensable in an Indian household. Shown below is a patch of ginger growing at my home in Kerala. Usually there are a few patches of ginger growing close to the house. When you need ginger, take your digging equipment and unearth fresh ginger. The wonderful smell of ginger on your hands is pretty amazing. Of course, as a kid I hated the chore of having to get out and dig the ginger out of the soil. Now, I wish I had some freshly dug ginger.
Original recipe here
I followed the recipe exactly, except for using greek yogurt and cold milk.
Yogurt – half cup
Chopped ripe mango – a handful ( I used frozen mango)
Sugar or honey – 2 tbsp or adjust to taste
Low fat milk ( cold) – 1/2 cup
Crushed ice- half cup/handful
Fresh ginger- 1/4 – 1/2 tsp based on your taste. I used a thin slice and chopped it into thin strips.
Powdered cardamom – a pinch
Just mix everything in a blender. If too thick, add more milk or cold water.
Adding fresh ginger to mango lassi was new for me. I liked it, but I suspect it could take getting used to.