Vegetarian Burmese Khow Suey
Vegetarian Burmese Khow Suey is a delectable one pot meal which has noodles and crisp vegetables in a tangy coconut milk curry.The Khow Suey 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 topped with the curry which is ground with fresh spices is simply delicious.
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
- 300 grams Veg Hakka Noodles , cooked until al dente
- 350 ml Coconut milk
- 1/2 cup Curd (Dahi / Yogurt)
- 2 tablespoons Gram flour (besan)
- 1 teaspoon Coriander Powder (Dhania)
- 1 teaspoon Red chilli powder For Seasoning
- 1 tablespoon Ghee
- 1 teaspoon Cumin seeds (Jeera)
- 3 Cloves (Laung)
- 2 cloves Garlic , crushed
- Salt , to taste 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
- 1/4 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 and keep aside. Cut and steam the vegetables as mentioned in the ingredient list and keep aside.
Mix coconut milk, 2 cups of water, the yogurt, gram flour, salt, red chili powder and coriander powder. Whisk them well until the gram flour has dissolved.
Heat ghee in a pan; Add crushed garlic, cumin seeds and cloves and saute on low for a few seconds. Add the above coconut milk mixture. Give the mixture a roaring boil and simmer for 5 minutes.
The mixture will thicken. Adjust the consistency to make a smooth flowing khadi. Check the salt and chili and adjust to suit your taste. Keep the Kadhi aside.
Divide the noodles on 4 serving bowls.
Divide the steamed carrots and beans into the four bowls.
Sprinkle and divide the chopped, 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 sev and serve the delicious Burmese Khow Suey immediately as a one pot meal for lunch or dinner.
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