This recipe is dedicated to Late Tarla Dalal and icon of the Indian Home Chefs. I had tried this recipe from her book the very first time many years ago when I had first began my experiments with food and ingredients.
3 cups of cooked hakka noodles (see instructions on packet on cooking noodles)
350 ml thick coconut milk
½ cup yogurt
2 tablespoons gram flour/ besan
1 teaspoon freshly ground cumin powder
1 teaspoon freshly ground coriander powder
1 teaspoon red chilli powder
2 cloves of crushed garlic
1 tablespoon oil
Salt to taste
½ cup of finely chopped carrots, steamed
½ cup of finely chopped beans, steamed
½ cup of finely shredded cabbage, raw
1 cup of chopped tomatoes
1 cup chopped spring onions or red onions
3 tablespoons of finely chopped coriander leaves
1/4 cup freshly squeezed lemon juice
1 cup crisp noodles or sev
Mix coconut milk, 2 cups of water, ½ cup yogurt and gram flour. Whisk them well until the gram flour has dissolved.
Heat oil in a pan; Add crushed garlic and saute on low for a few seconds. Add the above coconut milk mixture, red chilli powder, cumin powder, coriander powder and salt. Give the mixture a roaring boil and simmer for 5 minutes. The coconut curry is ready. Transfer to a serving dish.
How to Serve Vegetarian Burmese Khow Suey
Divide the noodles on 4 serving bowls. Divide the steamed carrots and beans into the four bowls. Sprinkle and divide the chopped cabbage, onions, coriander leaves into the four bowls. Pour in the hot coconut curry into this salad until you see it rising to the top of the bowl. Add a teaspoon of lemon juice to all the bowl, top with coriander leaves and sev and serve the delicious Khow Suey immediately.