Burmese Khowsuey Video by Tarla Dalal

Step 1

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.

Step 2

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.

Step 3

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 burmese khowsuey.Serve the burmese khowsuey immediately.

Step 4

Like Burmese Khowsuey then check our collection of noodle recipes. Given below are some of our favourite International Veg Noodle recipes like Burmese Khowsuey. Malaysian Noodles Hakka Noodles Pad Thai Noodles

Step 5

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. Add the coriander seeds. Add the black peppercorns and cumin seeds. Add the turmeric powder. Add the chopped garlic. Add the freshly grated coconut. Add the ginger and poppy seeds Add the chopped cashewnuts. Add around ½ cup of water. 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.

Step 6

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. Boil in enough water for 10 mins. Keep aside. Heat the oil in a deep non-stick pan. Once the oil is hot, add the bay leaves. Add the curry leaves and onions. Sauté on a medium flame for 2 minutes or till it turns light brown in colour. Add the prepared masala paste. Sauté everything on a medium flame for 1 minute. Add the tomatoes. They provide a nice tangy flavor to the coconut curry. Sauté on a medium flame for 2 more minutes or fry until the mixture leaves the oil at the edges. Add the mixed vegetables. 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. 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.

Step 7

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. Drain the rice noodles and keep aside.

Step 8

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. Drain using a strainer and keep ready. Slice the garlic cloves into roundels. Also, thinly slice the onions and keep aside. 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. In the same hot oil, add the onions. Deep-fry on a slow flame till they turn light brown in colour. 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. 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.

Step 9

Take 1 cup of rice noodles in a serving bowl. You can use regular noodles or instant noodles also as substitutes. Top it with 1/4th portion of the prepared curry evenly over it. Garnish it with little fried onions and fried vaal dal. Also, sprinkle little fried garlic and spring onions evenly over it. Finally sprinkle coriander and chilli flakes. Top with little salt and lemon juice. For the perfect taste, squeeze some lime into your noodle soup just before eating. 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. Serve the Burmese khowsuey immediately. Budijaw, Burmese Doodhi Snack, Burmese Samosa Toovar Dal Curry Soup, Burmese Samosa Curry Soup are some other Burmese delights that you might love!