Tardka Burrata
Tardka, also known as tempered oil, is a staple in many cuisines, whether drizzled over South Asian daals or swirled into raitas. It’s a simple yet powerful way to layer flavor into any dish. Growing up, my mum always made the most delicious tardka with just a few pantry ingredients; cumin seeds, chili, and curry leaves. I loved watching the colours come alive and hearing the sizzle, crackle, and pop as the spices toasted and the curry leaves crisped. It was as comforting to the soul as it was to the kitchen, which was filled with the most incredible aroma. I like to bring that energy into my kitchen today.
For this recipe - and so much of the food I love - I wanted to bring together two favourites: the bold, fragrant flavors of tardka cascading over creamy burrata, with sweet little bursts of cherry tomatoes. It’s quick, simple, and made with ingredients you can easily find at Harris Farm. More than anything, it’s a dish that brings warmth - whether it’s in the golden-hued spices, the richness of the burrata, or the joy of sharing it with people you love.
Recipe by: Ismat Awan
Time: 20 minutes
Serves: 4
Ingredients
½ cup olive oil
1 red onion, thinly sliced
1 tsp cumin seeds
1 garlic clove, thinly sliced
1 long red chili, halved lengthwise
1 sprig curry leaves, dried very well
¼ tsp chili powder
1 tsp salt
200g x 1 Burrata
250g mixed cherry tomatoes, sliced
Sourdough bread, sliced or your preferred bread/cracker mop for all the insanely delicious cheesy tardka yumminess
Method:
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Slice the cherry tomatoes and place on a serving plate (you don't have to organize them by colour gradient. That just massages my brain in a way I cannot explain).
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Place the burrata in the center of the tomatoes, ready and waiting for its tardka garland.
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In a medium fry pan on low-medium heat, fry the onions for 5 minutes or until softened.
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Add the cumin seeds and toast them. You’ll start to smell the wondrous aroma of the onions and cumin seeds hanging out - you’re on the right track.
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Mix in the garlic and chili, and continue to fry for another 2-3 minutes until the garlic is lightly golden.
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Lastly, place the curry leaf sprig, chili powder and salt and with care, allow the curry leaves to cook and crisp up. Lower the heat if you feel like things are going to quick but tardka really is about feeling, aroma and taking simple ingredients and transforming them into the most delicious tempered oil.
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Remove from heat and allow to cool for 5 minutes before spooning the tardka over the cherry tomatoes and burrata.
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Serve with your favourite sourdough (I’m using Wholegreens Bakery gluten free olive and rosemary here). By a lentil cracker or papadum, your choice of bread works a treat.
