Burmese Khowsuey, Veg Burmese Khow Suey Recipe by Tarla Dalal

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: almond milk

Light coconut milk reduces calories while maintaining flavor.

chicken

🥗Healthier: tofu

💰Cheaper: pork

Tofu provides a vegetarian option, while pork is often less expensive.

egg noodles

🥗Healthier: whole wheat noodles

💰Cheaper: rice noodles

Whole wheat noodles add fiber, while rice noodles are gluten-free.

fried onions

🥗Healthier: baked onions

💰Cheaper: crispy shallots

Baked onions reduce fat, while crispy shallots are often cheaper.

Heat 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.

Heat 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.

Divide 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 9 to 11 to make 3 more servings. Serve immediately.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens