Vegetarian Burmese Khow Suey
This one dish Burmese Khow Suey meal will be your new all time favorite food. The Indo Burmese fusion dish which has a delicious coconut kadhi, with noodles, roasted vegetables, some finely chopped onions and sev. Makes a perfect one dish dinner for the family.
Vegetarian Burmese Khow Suey is a delectable one pot meal which has noodles and crisp vegetables in a tangy coconut milk curry.This Khow Suey recipe is a Burmese dish in its vegetarian version. The recipe is so versatile that it can be twisted and turned to suits various palates. The crisp vegetables and the noodles/ sev topped with the curry which is ground with fresh spices is simply deliciouOnes.
Serve this one pot Burmese Khow Suey on any cold rainy or snowy day for a weeknight dinner or even for parties.
If you like one pot dishes, then you must try some of the favorites like
30 M
30 M
60 M
4 Servings
Ingredients
- 300 grams Hakka Noodles , cooked until al dente For Curry
- 480 ml Coconut milk
- 1/2 cup Curd (Dahi / Yogurt)
- 2 tablespoons Gram flour (besan)
- 1 teaspoon Coriander Powder (Dhania)
- 1 teaspoon Red Chilli powder
- Salt , to taste For Seasoning
- 1 teaspoon Oil
- 1 teaspoon Cumin seeds (Jeera)
- 5 Cloves (Laung) For Vegetable Ingredients
- 1 cup Carrot (Gajjar) , steamed
- 1 cup Green beans (French Beans) , steamed
- 1/2 cup Cabbage (Patta Gobi/ Muttaikose) , shredded
- 1 cup Onions , finely chopped
- 1/2 cup Spring Onion Greens , finely chopped
- 1 Red Bell pepper (Capsicum) , finely chopped
- 1/4 cup Lemon juice
- 1/2 cup Sev , to garnish
How to make Vegetarian Burmese Khow Suey
To begin making the Vegetarian Burmese Khow Suey, first prep all the ingredients and keep them ready on the kitchen counter top.
Boil the noodles according to the package instructions until al dente. Drain the hot water, rinse in cold water to stop the cooking process. Drizzle a little oil and toss the noodles so it does not stick to each other. Keep aside.
Heat oil in a pan; add the carrots and beans, sprinkle little salt and roast until it has a firm bite and cooked. Keep aside.
Into a sauce sauce, add the gram flour and yogurt. and combine well until it has no lumps. Add 2 cups of water and bring the yogurt mixture to a brisk boil.
Keep whisking until you get a smooth mixture for about 3 - 4 minutes.
Once the yogurt mixture is smooth, add the coconut milk, salt, red chili powder and coriander powder. Whisk them well until well combined.
Heat oil in a pan; Add cumin seeds and cloves and saute on low for a few seconds. Add this to above coconut milk mixture. Give the Burmese Khow Suey Curry mixture a roaring boil and simmer for 5 minutes.
The mixture will thicken. Adjust the consistency by adding water to make a smooth flowing Curry. Check the salt and chili and adjust to suit your taste. Keep the Burmese Khow Suey Curry aside.
Divide the noodles on 4 serving bowls. Spoon a tablespoon of the roasted vegetables over the noodles. Pour a few ladles of the Burmese Khow Suey Curry to this until the noodles is completely immersed.
Finally top it up with chopped spring onion, raw onions, cabbage, capsicum, sev and lemon juice.
Serve the delicious Vegetarian Burmese Khow Suey immediately as a one pot meal for lunch or dinner.
