You are here: Home > Videos > Course > Burmese Khowsuey Video by Tarla Dalal Burmese Khowsuey Video by Tarla Dalal Viewed 21435 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! Tweet Recipe Description for Burmese Khowsuey Soaking Time: 3 hoursPreparation Time: 30 minsCooking Time: 40 mins Makes 4 servings Show me for servings Ingredients For Burmese Khowsuey4 cups boiled rice noodlesTo Be Ground Into A Smooth Paste (using Approx. 1/2 Cup Water)5 whole dry kashmiri red chillies1 1/2 tbsp coriander (dhania) seeds1/2 tsp black peppercorns (kalimirch)2 tsp cumin seeds (jeera)1/2 tsp turmeric powder (haldi)1 tbsp chopped garlic (lehsun)2 tbsp freshly grated coconut2 tsp chopped ginger (adrak)2 tbsp poppy seeds (khus-khus)1 tbsp chopped cashew nut (kaju)For The Curry3 tbsp oil2 bayleaves (tejpatta)7 to 8 curry leaves (kadi patta)1/2 cup grated onions3/4 cup grated tomatoes2 cups chopped and boiled mixed vegetables (french beans, carrots , green peas and cauliflower)2 1/2 cups coconut milk (nariyal ka doodh) salt to tasteFor The Garnish1/2 cup garlic (lehsun) roundels1 cup thinly sliced onions1/4 cup vaal dal (split field beans/ split butter beans) , soaked for 3 hours and drained oil for deep-frying1/2 cup chopped spring onions1/4 cup finely chopped coriander (dhania)1 tsp dry red chilli flakes (paprika) salt to taste2 tsp lemon juice Method For the curryHeat 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 garnishHeat 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 khowsueyDivide 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 {span class="bold1"}burmese khowsuey{/span}.Serve the {span class="bold1"}burmese khowsuey{/span} immediately. See step by step images of Burmese Khowsuey recipe RECIPE SOURCE : Noodles