Pink Raita

To make Pink Raita, start by mixing 1 cup of curd with 1 tablespoon of grated beetroot, 1 teaspoon of pink salt, a pinch of red chilli powder, and 0.5 teaspoon of roasted cumin seeds powder in a bowl. Then, heat mustard oil in a pan, add cumin seeds, mustard seeds, and curry leaves, allowing them to crackle. Pour this tempering over the raita and mix gently for a delicious and refreshing dish.

No, traditional Pink Raita is not suitable for a vegan diet as it contains curd (yogurt). However, you can easily make a vegan version by substituting the curd with a plant-based yogurt alternative, such as coconut yogurt or almond yogurt, while keeping the other ingredients the same.

If you don't have mustard oil, you can substitute it with other oils like olive oil or sunflower oil. However, keep in mind that mustard oil adds a unique flavor to the raita, so choose an oil that complements the dish while maintaining a light taste.

To store leftover Pink Raita, place it in an airtight container and refrigerate. It can last for up to 2-3 days. Before serving, give it a good stir, as the ingredients may separate while stored.

Pink Raita pairs wonderfully with spicy Indian dishes like biryani, pulao, or any curry. It also complements grilled meats and can be served as a cooling side dish during summer barbecues.