Traditional salty (namkin) lassi

1 Litre yogurt
750 mL cold water
250 mL crushed ice
fresh green chili peppers (quantity according to taste), chopped
1 tsp cumin, roasted and ground
3 tbs lime or lemon juice
2 tsp salt

Combine all ingredients except ice in blender and blend until smooth. Then add ice and continue blending until frothy.

Mild salty lassiHere is one possible recipe for a Salty Lassi:

250 mL (1 cup) full-fat yogurt
250 mL (1 cup) chilled milk
1 teaspoon (4g) cumin seeds
2 teaspoons lime or lemon juice
½ - 1 teaspoon salt
100 mL (½ cup) ice cubes
¼ teaspoon mint (finely cut)
small pinch of cayenne pepper (optional)
Dry-roast cumin seeds by cooking them over low heat in small pan until you can smell the seasoning, about 2 to 3 minutes. Cool and grind. In blender, blend cumin seed powder with yoghurt, milk, lemon juice, salt and ice cubes. Add a little cut finely mint leaves . Serve chilled.

Sweet (mithi) Lassi

One litre yogurt

750 mL cold water
250 mL crushed ice
6 tbs sugar or honey
¼ tsp ground cardamom
few drops rosewater
Combine all ingredients except ice in blender and blend until smooth. Then add ice and continue blending until frothy.

Sweet mango lassi

 4 cups mango pulp

500 mL (2 cups) full-fat yoghurt
500 mL (2 cups) chilled milk
250 mL (1 cup) sugar
Mix sugar with the mango pulp until dissolved. Next, gradually add the milk to the yoghurt.  Sweet mango lassi is ready.