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Burmese Khow Suey


  • 2 cups chopped mixed vegetables (baby corn, button mushrooms, unpeeled carrots, French beans, onions, broccoli, cauliflower)
  • 2 tbsp gram flour (besan)
  • 1 tsp cumin (jeera) powder
  • 2 cups vegetable stock
  • 2 cups fresh coconut cream
  • 2 tbsp lemon juice
  • 1½ tsp unrefined salt
  • 2 cups buckwheat or brown rice noodles or brown rice, as per choice

For the Garnish

  • ¼ cup chopped roasted garlic
  • ½ cup sliced roasted onion
  • ½ cup chopped tomatoes
  • ¼ cup chopped fresh coriander leaves
  • 2-3 tbsp chopped green chilli
  • ½ cup chopped unpeeled cucumber
  • ¼ cup roasted crushed unpeeled peanuts


In a saucepan, dry roast the gram flour with the cumin powder. Add vegetable stock and all the vegetables, one by one, in the order of time taken by each of them to get cooked.  Do not cook them until soft. They should be a bit crunchy. Add the coconut cream, lemon juice and salt.

Serve with rice or noodles and add garnishes according to individual taste.

Serves 3-4


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