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
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!

Reviews

Burmese Khowsuey
 on 09 Jul 19 07:43 PM
5

Tarla Dala was the best cook in the world... I have been eating her receipe all the vegetarian item since my childhood & my Sister used to attend her classes...her receipts are so accurate n tasty that even after 30 years I m using the same receipes fir my family.... no one can compete her.. I really loved her... I reside in Singapore... & I heard that she had her last breath in Singapore...really miss her...💖
Tarla Dalal
10 Jul 19 10:14 AM
   Tanvi, thanks for your kind words and we are humbled to hear that from Talra Dalal team. Please keep reviewing the recipes you have loved.
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..
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