Burmese Khowsuey


Burmese Khowsuey

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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!

Burmese Khowsuey recipe - How to make Burmese Khowsuey

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

    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

    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.
Burmese Khowsuey Video by Tarla Dalal

Reviews

Burmese Khowsuey
 on 24 Oct 18 11:35 PM
5

Burmese Khowsuey
 on 26 Sep 18 12:07 PM
5

lengthy but worth the effort. complete one dish meal with loads of veggies.
Tarla Dalal
27 Sep 18 09:05 AM
   Hi Sonal, Happy to know you liked the recipe. Please keep posting your thoughts and feedback and review recipes you have loved. Happy Cooking!
Burmese Khowsuey
 on 21 Jul 18 10:24 PM
5

Lovely recipe. How long can it be stored in the fridge for?
Tarla Dalal
23 Jul 18 09:04 AM
   Hi Tanvi, we are delighted you loved the recipe. Please keep posting your thoughts and feedback. Happy Cooking!! Just the curry can be stored in the fridge for a day.
Burmese Khowsuey
 on 02 Mar 18 08:24 PM
5

Tarla Dalal
10 Jul 18 03:09 PM
   Dear Reshmi : We are delighted you loved the Burmese recipes. Thanks for the feedback.
Burmese Khowsuey
 on 28 Aug 17 07:30 AM
5

Burmese Khowsuey
 on 27 Mar 17 11:58 PM
5

I followed the recipe precisely but it was a little grainy...would like a smoother curry ...any tips ?
Tarla Dalal
28 Mar 17 08:36 AM
   Hi Karnika, If you wish you can add finely chopped vegetables.
Burmese Khowsuey
 on 11 Nov 16 01:19 PM
5

Burmese Khowsuey
 on 16 Jul 16 10:00 AM
5

Burmese Khowsuey
 on 06 Jul 16 11:17 AM
5

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 .
Tarla Dalal
06 Jul 16 05:04 PM
   Hi, if you wish you can put less red chillies.. and it will not be yellow.. it will be orange yellow kind of colour..
Burmese Khowsuey
 on 16 Mar 16 05:58 AM
5

Tarla Dalal
16 Mar 16 09:27 AM
   Hi Paulrong , we are delighted you loved the recipe. Please keep posting your thoughts and feedback. Happy Cooking.
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