Burmese Khowsuey


by
            
     
5/5 stars  100% LIKED IT    5 REVIEWS ALL GOOD

Added to 265 cookbooks   This recipe has been viewed 294012 times

This one-dish meal is sure to strike every single of your taste buds with its vibrant flavour! The Burmese Khowsuey features layers of noodles, a vegetable curry made with coconut milk and an elaborate masala of spices, coconut and cashew nuts, and an elaborate garnish of fried onions, garlic, vaal dal and spring onions. This gives the dish a unique texture and a really unforgettable flavour. Although this dish obviously involves too much effort, right from preparing the noodles and the curry to the garnishes, it is completely, absolutely worth it!

Add your private note

Burmese Khowsuey recipe - How to make Burmese Khowsuey

Soaking Time:  3 hours.   Preparation Time:    Cooking Time:    Total Time:     Makes 4 servings
Show me for servings

Ingredients
4 cups boiled rice noodles

To Be Ground Into A Smooth Paste (using Approx. 1/2 Cup Water)
5 whole dry kashmiri red chillies
1 1/2 tbsp coriander (dhania) seeds
1/2 tsp black peppercorns (kalimirch)
2 tsp cumin seeds (jeera)
1/2 tsp turmeric powder (haldi)
1 tbsp chopped garlic (lehsun)
2 tbsp freshly grated coconut
2 tsp chopped ginger (adrak)
2 tbsp poppy seeds (khus-khus)
1 tbsp chopped cashewnuts (kaju)

For The Curry
3 tbsp oil
2 bayleaves
7 to 8 curry leaves (kadi patta)
1/2 cup grated onions
3/4 cup grated tomatoes
2 cups chopped and boiled mixed vegetables (french beans , carrot ,
green peas and cauliflower)
2 1/2 cups coconut milk
salt to taste

For The Garnish
1/2 cup garlic roundels
1 cup thinly sliced onions
1/4 cup vaal dal (split field beans/ split butter beans) , soaked for 3 hours and drained
oil for deep-frying
1/2 cup chopped spring onions (whites and greens)
1/4 cup finely chopped coriander (dhania)
dry red chilli flakes
salt to taste
lemon juice
Method
For the curry

  1. Heat the oil in a deep non-stick pan, add the bayleaves, curry leaves and onions and sauté on a medium flame for 2 minutes or till it turns light brown in colour.
  2. Add the prepared paste and sauté on a medium flame for 1 minute.
  3. Add the tomatoes and sauté on a medium flame for 2 more minutes.
  4. Add the mixed vegetables, coconut milk and salt, mix well and cook on a medium flame for 4 minutes, while stirring occasionally. Keep aside.

For the garnish

  1. Heat the oil in a deep non-stick pan on a medium flame, lower the flame, add the garlic and deep-fry on a slow flame till they turn brown in colour. Drain on an absorbent paper and keep aside.
  2. In the same hot oil, add the onions and deep-fry on a slow flame till they turn brown in colour. Drain on an absorbent paper and keep aside.
  3. In the same hot oil, add the vaal dal and deep-fry on a slow flame till they turn brown in colour. Drain on an absorbent paper and keep aside.

How to proceed

  1. Divide the curry into 4 equal portions. Keep aside.
  2. Take 1 cup of rice noodles in a serving bowl, top it with one portion of the prepared curry evenly over it.
  3. Garnish it with little fried onions, fried vaal dal, fried garlic, and spring onions evenly over it.
  4. Finally sprinkle coriander, chilli flakes, little salt and lemon juice.
  5. Repeat steps 2 to 4 to make 3 more servings.
  6. Serve immediately.


RECIPE SOURCE : NoodlesBuy this cookbook
Rate and review this recipe and get 15 days FREE bonus membership!
Subscribe to the free food mailer

Faral Recipes for Navratri

Missed out on our mailers?
Our mailers are now online!

View Mailer Archive

Privacy Policy: We never give away your email

REGISTER NOW If you are a new user.
Or Sign In here, if you are an existing member.

Login Name
Password

Forgot Login / Passowrd?Click here

If your Gmail or Facebook email id is registered with Tarladalal.com, the accounts will be merged. If the respective id is not registered, a new Tarladalal.com account will be created.

Are you sure you want to delete this review ?

Click OK to sign out from tarladalal.
For security reasons (specially on shared computers), proceed to Google and sign out from your Google account.

Reviews

Burmese Khowsuey
5
 on 16 Jul 16 10:00 AM


Burmese Khowsuey
5
 on 06 Jul 16 11:17 AM


I made the khowsuey curry and used 5 dry red chillies as mentioned in the recepie. It gave a red colour unlike outside where its yellowish in colour. Can you pls suggest how can i get that yellow colour .
| Hide Replies
Tarla Dalal    Hi, if you wish you can put less red chillies.. and it will not be yellow.. it will be orange yellow kind of colour..
Reply
06 Jul 16 05:04 PM
Burmese Khowsuey
5
 on 16 Mar 16 05:58 AM


| Hide Replies
Tarla Dalal    Hi Paulrong , we are delighted you loved the recipe. Please keep posting your thoughts and feedback. Happy Cooking.
Reply
16 Mar 16 09:27 AM
Burmese Khowsuey
5
 on 12 Feb 16 02:02 PM


| Hide Replies
Tarla Dalal    Thanks Charu. We are delighted you loved the khowsuey recipe. Please keep posting your thoughts and feedback.
Reply
13 Feb 16 09:29 AM
Burmese Khowsuey
5
 on 09 Oct 15 05:07 PM


Incredibly tasty Burmese dish and have made this lots of time. If you drop the noodles from the recipe then the curry is very healthy. This is actually a meal by itself.