Burmese khowsuey | veg Burmese khowsuey | khow suey Burmese curry |


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Burmese Khowsuey

burmese khowsuey | veg burmese khowsuey | khow suey burmese curry | with 40 amazing images.

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 veg burmese khowsuey a unique texture and a really unforgettable flavour. Although this burmese khowsuey dish obviously involves too much effort, right from preparing the noodles and the curry to the garnishes, it is completely, absolutely worth it!

Enjoy burmese khowsuey step by step photos and video below.

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Burmese Khowsuey recipe - How to make Burmese Khowsuey

Soaking Time:  3 hours   Preparation Time:    Cooking Time:    Total Time:     4Makes 4 servings
Show me for 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 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 cashew nut (kaju)

For The Curry
3 tbsp oil
2 bayleaves (tejpatta)
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 (lehsun) 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

    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

    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 to serve burmese khowsuey

    How to proceed to serve burmese khowsuey
  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 of burmese khowsuey.
  6. Serve the burmese khowsuey immediately.

Burmese Khowsuey Video by Tarla Dalal

Burmese Khowsuey recipe with step by step photos

Like Burmese Khowsuey

  1. Like Burmese Khowsuey then check our collection of noodle recipes. Given below are some of our favourite International Veg Noodle recipes like Burmese Khowsuey.

Masala Paste for the Khowsuey Curry

  1. For the khowsuey curry, we would require a paste, for that in a mixer jar add 5 whole dry Kashmiri red chillies without the stalk.
  2. Add the coriander seeds.
  3. Add the black peppercorns and cumin seeds.
  4. Add the turmeric powder.
  5. Add the chopped garlic.
  6. Add the freshly grated coconut.
  7. Add the ginger and poppy seeds
  8. Add the chopped cashewnuts.
  9. Add around ½ cup of water.
  10. Blend into a smooth paste and keep aside. This masala paste is actually optional. This is like an Indian version of the khao suey made with a myriad of vegetables.

For the curry

  1. Chop the french beans, carrot, green peas and cauliflower. You can use any vegetables of your choice like mushroom, pakchoy, bell peppers, broccoli, baby corm.
  2. Boil in enough water for 10 mins. Keep aside.
  3. Heat the oil in a deep non-stick pan.
  4. Once the oil is hot, add the bay leaves.
  5. Add the curry leaves and onions.
  6. Sauté on a medium flame for 2 minutes or till it turns light brown in colour.
  7. Add the prepared masala paste.
  8. Sauté everything on a medium flame for 1 minute.
  9. Add the tomatoes. They provide a nice tangy flavor to the coconut curry.
  10. Sauté on a medium flame for 2 more minutes or fry until the mixture leaves the oil at the edges.
  11. Add the mixed vegetables.
  12. Add the coconut milk and salt. Coconut milk can be prepared at home if you don’t wish to use the one that is readily available in the market.
  13. Mix well and cook on a medium flame for 4 minutes, while stirring occasionally. Keep aside. Do not cook for more time or on a high flame after adding coconut milk as it might curdle.

For the rice noodles

  1. Take enough water in a deep non stick pan, add approx. 200gms of the rice noodles. Let it boil on a medium flame for 4 mins.
  2. Drain the rice noodles and keep aside.

For the garnish

  1. For the garnish of Indian-style khowsuey, we would require a number of garnishes. Starting with the vaal dal, soak around ¼ cup of vaal dal in enough water for 3 hours.
  2. Drain using a strainer and keep ready.
  3. Slice the garlic cloves into roundels.
  4. Also, thinly slice the onions and keep aside.
  5. Heat the oil in a deep non-stick pan on a medium flame. Lower the flame, add the garlic. Deep-fry on a slow flame till they turn golden brown in colour. Drain on an absorbent paper and keep aside. It is important to remove them when they are golden brown because they will eventually turn dark and crisp after removing.
  6. In the same hot oil, add the onions.  Deep-fry on a slow flame till they turn light brown in colour.
  7. Drain on an absorbent paper and keep aside. Same with onions, they turn dark very quickly, so you have to be extremely careful while frying onions.
  8. In the same hot oil, add the vaal dal.  Deep-fry on a slow flame till they turn brown in colour. Drain on an absorbent paper and keep aside.

How to serve

  1. Take 1 cup of rice noodles in a serving bowl. You can use regular noodles or instant noodles also as substitutes.
  2. Top it with 1/4th portion of the prepared curry evenly over it.
  3. Garnish it with little fried onions and fried vaal dal.
  4. Also, sprinkle little fried garlic and spring onions evenly over it.
  5. Finally sprinkle coriander and chilli flakes.
  6. Top with little salt and lemon juice.  For the perfect taste, squeeze some lime into your noodle soup just before eating.
  7. Repeat steps 1 to 6 to make 3 more servings of the khowsuey. It is not necessary to put all the condiments. When serving to guests, serve the condiments separately so that they can mix and match as per their preference.
  8. Serve the Burmese khowsuey immediately.
  9. Budijaw, Burmese Doodhi Snack, Burmese Samosa Toovar Dal Curry Soup, Burmese Samosa Curry Soup are some other Burmese delights that you might love!


RECIPE SOURCE : NoodlesBuy this cookbook
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Reviews

Burmese Khowsuey
5
 on 04 Aug 21 05:16 AM


Recipe is explained so well and step by step. Going to try soon. Thanks
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Tarla Dalal    Thank you for your feedback. Please try the recipe and share your comments with us.
Reply
04 Aug 21 03:15 PM
Burmese Khowsuey
5
 on 07 Jul 21 06:30 PM


It is an amazing article full of great information.
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Tarla Dalal    Thanks for the feedback !!! Keep reviewing recipes and articles you loved.
Reply
08 Jul 21 02:46 PM
Burmese Khowsuey
5
 on 22 Jun 21 02:25 AM


Good recipe
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Tarla Dalal    Thanks for the feedback !!! Keep reviewing recipes and articles you loved.
Reply
22 Jun 21 01:40 PM
Burmese Khowsuey
5
 on 29 Dec 20 04:23 PM


I want Burmese style chilli friedrice recipe please.I tasted in Burmese restaurant in Bangalore and it was very tasty. I hope I will get the recipe.
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Tarla Dalal    We don''t have this recipe. Keep trying other recipes ad sharing your feedback with us.
Reply
30 Dec 20 10:15 AM
Burmese Khowsuey
5
 on 29 Nov 20 10:14 PM


Very great outcome! Tasted great, thanks for sharing this. I did a few small changes. I slightly roasted the spices before adding to the mixer and I think it helped as the curry paste has a greater aroma. Also I added baby corn to the veggies which added a textural element.
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Tarla Dalal    Thanks for the feedback and your lovely comment !!! Keep reviewing recipes and articles you loved.
Reply
30 Nov 20 11:08 AM
Burmese Khowsuey
5
 on 15 Nov 20 01:17 AM


I can''t understand vaaldaak....can u help me
Burmese Khowsuey
5
 on 02 Nov 20 05:53 PM


This recipe looks really tasty, we have a amazing khow suey recipe.
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Tarla Dalal    Thanks so much for trying our recipe, it means a lot to us. Keep trying more recipes and sharing your feedback with us.
Reply
03 Nov 20 03:10 PM
Burmese Khowsuey
5
 on 12 Sep 20 01:39 PM


| Hide Replies
Tarla Dalal    Thanks for the feedback !!! keep reviewing recipes and articles you loved.
Reply
28 Sep 20 12:32 PM
Burmese Khowsuey
4
 on 22 Aug 20 11:37 PM


I tried this recipe a few weeks ago, it was a hit, everyone loved it. I used fried peanuts and I just stir fried the onions as the onions I tried frying got burnt but the stir fried onions tasted good as well. This is a really good recipe.
Burmese Khowsuey
5
 on 02 Jul 20 02:56 PM


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Tarla Dalal    Kiran, thanks for the feedback.
Reply
03 Jul 20 09:22 AM
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