Raita is a delicious condiment used to accompany curries. Cool yet flavourful, it soothes the palate between spicy dishes.
Needed for this recipe:
1 cup thick plain yogourt. Greek style- or make your own by draining regular yogourt through a cheese cloth.
1 teaspoon Sunshine Coast Olive Oil Co. Harissa Olive Oil (add or subtract to personalize your level of spiciness)
¼ cup cucumber, grated
Sprinkle the grated cucumber with salt and let sit 15 minutes.
Stir Harissa Olive Oil into the yogourt. After your cucumber has sat fifteen minutes, pat away excess liquid with a paper towel. You may choose to gently squeeze away more liquid, but don’t be too harsh on the poor cucumber. Stir the cucumber into the flavour-infused yogourt and then refrigerate 30 minutes. Taste and add more Harissa Olive Oil according to your taste preference.