Burmese Khowsuey Video by Tarla Dalal Video by Tarla Dalal
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Preparation Time
30 Mins
Cooking Time
40 Mins
Total Time
70 Mins
Makes
4.00 servings
Ingredients
For Burmese Khowsuey
4 cups boiled rice noodles
To Be Ground Into A Smooth Paste (using Approx. 1/2 Cup Water)
5 whole dry Kashmiri red chilli
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 cashew nut (kaju)
For The Curry
3 tbsp oil
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, carrots , green peas and cauliflower)
2 1/2 cups coconut milk (nariyal ka doodh)
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
1/4 cup finely chopped coriander (dhania)
1 tsp dry red chilli flakes (paprika)
salt to taste
2 tsp lemon juice
Method
For the curry
- 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.
- Add the prepared paste and sauté on a medium flame for 1 minute.
- Add the tomatoes and sauté on a medium flame for 2 more minutes.
- 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
- 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.
- 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.
- 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 to serve burmese khowsuey
- Divide the curry into 4 equal portions. Keep aside.
- Take 1 cup of rice noodles in a serving bowl, top it with one portion of the prepared curry evenly over it.
- Garnish it with little fried onions, fried vaal dal, fried garlic, and spring onions evenly over it.
- Finally sprinkle coriander, chilli flakes, little salt and lemon juice.
- Repeat steps 2 to 4 to make 3 more servings of burmese khowsuey.
- Serve the burmese khowsuey immediately.
See step by step images of Burmese Khowsuey
