Why it works: Yogurt and mustard work together. They rank in the top 21% of all ingredient pairs, and cooks put them together in 662 recipes. Both carry linalool, which smells floral, citrus. The science ↓
Mustard and Curry Leaf Lassi
Ingredients
Directions
Make the lassi base
Whip the curd in a bowl until it becomes soft and loosened.
Mix in half as much cold water as curd, along with salt to taste.
Temper the spices
Heat a small amount of oil in a pan.
Add mustard seeds.
When hot, add curry leaves.
Heat through for a few more seconds.
Combine and serve
Mix the mustard and curry leaf into the curd mixture.
Chill the mixture well, and serve cold.
Nutrition, whole recipe (rough)
Counts 4 of 6 ingredients. The other 2 aren't in our nutrition table and add nothing above, so the real totals are higher.
What these numbers assume: 4 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Yogurt | 170g plain Greek | 100 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Seed | not in our table | 0 |
One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.
Steps grouped into stages for easier reading; the method is the source's own.
Explore the science
The flavor team
The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.
-
Yogurt + mustardtop 21% of all pairsSmell alikemoderateCooked together662 recipes
Shared aroma: linalool (floral, citrus).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Curd
- Provides the tangy, creamy base and body of the drink.
- Mustard seeds
- Release nutty, pungent aroma when fried in hot oil, flavouring the oil.
- Curry leaves
- Add a distinctive aroma when briefly fried in hot oil.
The step that matters
Heating the mustard seeds. Mustard seeds pop and turn bitter or burnt if the oil is too hot or they are left too long, so add them to hot oil and cover or watch closely. Curry leaves should be added only once the seeds are hot and fried briefly, since they spatter and can scorch quickly.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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