Preparation time: 10 mins
Chill time: 1 hour
Serves: 2

Ingredients

• 250 g Thick Curd
• 1½ Cups Water
• 1 tsp. SPRIG Celery Sea Salt
• 1 tbsp. SPRIG Ginger Imbued Honey
• ½ inch Ginger (finely chopped)
• 4 tbsp. SPRIG Mango Jalapeno Sauce Hot Sauce
• 1 Green Chilli (Chopped)
• 5 – 10 Curry Leaves

INSTRUCTIONS

• In a blender add the curd, honey and water and blend it for approximately 10 s to form a smooth mix
• Add salt, green chilli, curry leaves and ginger in the curd mixture.
• Refrigerate for at least 1 hour before serving for the flavours to get infused.
• Add the mango jalapeno sauce to the chilled mix and shake well.
• Strain to remove the solid ingredients
• Serve while chilled

Recipe and Images Courtesy: Antara Boruah