Tamarind Coconut Burrata

By: The Local Palate
Tamarind Coconut Burrata

Chef Deepa Shridha is kicking off a new series she’s been working on called Rasam & Cheese, starring a tangy, spiced tamarind-based South Indian broth. Rasam was a staple of her household growing up, and so were cheeseboards loaded with chutneys, Indian pickles, tamarind honey, fresh citrus and podi oil. In this new series, Shridhar is collaborating with Alex Palomo, formerly the wholesale director at Antonelli’s Cheese, on a flavor-packed Indian cheese board event featuring five courses with pairings.

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Serves 4-6

    For the Curry Leaf, Thai Chile & Walnut Pesto
  • 2 full sprigs curry leaves
  • 4-6 Thai chilies
  • 1 cup walnut pieces, toasted
  • 1⁄4 cup pine nuts, toasted
  • 4 cloves garlic
  • 4-5 basil leaves
  • 1 cup olive oil
  • 1⁄4 cup of freshly shredded Parmesan
  • The juice of one lime
  • Salt to taste
  • For the Rasam Oil
  • 1 tablespoon toasted black peppercorns
  • 1 tablespoon toasted whole coriander
  • 1 tablespoon toasted whole cumin
  • 1 teaspoon Hing
  • 1⁄2 tablespoon toasted Urad Dal, (Black Gram)
  • 1 dried red chili
  • 1 cup olive oil
  • For the Tamarind Coconut Burrata
  • 2-3 balls of burrata
  • 1 cup Curry Leaf, Thai Chile & Walnut Pesto
  • 1 tablespoon tamarind paste, room temperature
  • 1½ cups toasted shredded coconut
  • 1 cup Rasam Oil
  • 1 bunch cilantro, roughly chopped
  • 1 bunch basil, roughly chopped
  • 1 limes, halved
  • Big pinch flaky sea salt
  1. In a food processor, add the curry leaves, chilies and nuts. Process until fully ground, add the cheese and lime juice, then stream in the olive oil until fully incorporated.
  2. Season with salt and set aside.

Make the Rasam Oil

  1. Grind all the spices with the Dal, chili and Hing. Dry roast in a hot pan. Slowly stream in your olive oil, mix well, and simmer together for about 10 minutes, set aside.

Make the Tamarind Coconut Burrata

  1. In the bottom of either one large serving bowl, or a couple smaller bowls, spoon the portioned pesto in the bowls, making a level mound. Place your burratas on top, letting both the burrata and pesto get closer to room temperature, for 15 minutes.
  2. Toast your coconut and cover the burrata and pesto, it should look like just a bowl of shredded coconut.
  3. On low, reheat your Rasam oil and carefully add your herbs, let them fry for about a minute, turn off your oil and herb mixture and carefully pour over the coconut.
  4. Add the tamarind paste on top, and finish the dish with a sprinkle of salt and lime.
  5. Serve with crusty bread and chips.
  • Recipe By
    Deepa Shridhar of Rasam & Cheese in Austin
  • Contributing City

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