Recipe for Khow Suey. Noodle soup made with veggies in a coconut milk sauce served with condiments. Recipe with step by step pictures.
We are bowl people in the house. We love bowl lunches and noodle soups are a favorite. Even though traditionally Khow Suey is served with egg noodles, I like to serve it with rice noodles. I also add a lot of veggies so it becomes a very healthy meal. Here is how to make Khow Suey my style.
Khow Suey Sauce / Gravy Heat coconut oil in a pan and add in the finely minced ginger and garlic. Add in the sliced onions and the green chillies. Saute for a couple of minutes until the onions are soft.
Add in the turmeric powder, coriander powder, pepper powder, red chilli flakes, sugar and the salt. The flavour of turmeric is very important for Khow Suey. I like to add red chilli flakes and not red chilli powder as the flakes does not change the colour of the curry but packs in the necessary heat. Saute on a low flame for a minute.
Take a bowl and add in the water ( one cup ) and besan flour (chickpea flour). Whisk well to combine. Make sure there are no lumps and if in case the mixture looks lumpy, strain it.
Add in the besan slurry to the pan. It will instantly thicken up. Add in one more cup of water. Note: Instead of water, you can also add thin pressed coconut milk
Add in the lemon grass and kaffir lime leaves (makroot leaves). The flavour of lemon grass and lime leaves is very important for the success of this recipe. Add in the veggies and cashews. Add the hard veggies that take longer time to cook first. I added carrots, beans and the stem part of the broccoli.
Cover the pan with a lid and let it simmer for 5 minutes.
Add in the 200ml of thick coconut milk and broccoli. Simmer for two to three minutes. Do not cook the broccoli for long. It will become mushy.
Add in the diced red bell pepper and remove from heat. The red bell pepper will cook in the residual heat while retaining its crunch. Do not cook the red bell pepper for long. The sauce is ready.
Condiments Generally the condiments are deep fried. I like to pan fry to keep it healthy. Take a pan and add in a teaspoon of oil. Add in the sliced shallots and cook till the shallots are nice and brown. Set aside.
With the little oil remaining in the pan, add in the peanuts and slowly roast them until golden. Remove and set aside to cool. You can remove the skin or serve as is.
In the same pan, add in the sliced garlic and saute till the garlic is nice and brown. Remove from pan and set aside.
Noodles Heat water in a pan and when the water is hot, switch off the flame and add in the rice noodles. Cover the pan and let it sit for 2-3 minutes.
Drain the rice noodles and set aside.
To serve Take a bowl and add in the rice noodles. Top it with the veggie Khow Suey sauce and condiments of your choice. Finish it with an halved boiled egg.
Khow Suey Sauce / Gravy
1 tablespoon coconut oil 2 teaspoon garlic, finely minced 1.5 teaspoon ginger, finely minced 1/4 cup onions, sliced 2 green chillies, sliced 1.5 teaspoon turmeric powder 2 teaspoon coriander powder 1/4 teaspoon black pepper powder 2 teaspoon red chilli flakes (adjust according to taste) 1 teaspoon sugar 1.5 teaspoon salt 1 tablespoon besan flour 2 cups water 1 stalk lemon grass, white part, chopped 3 - 4 kaffir lime leaves 6 - 7 whole cashews 2 carrots, diced 10 green beans, diced 1 small head of broccoli 1 red bell pepper
200 ml of thick coconut milk
Condiments
1 teaspoon coconut oil 6 - 7 shallots, sliced 1/2 cup peanuts 1 pod garlic, sliced 3 sprigs spring onions, finley chopped Lemon wedges to serve Sliced green chillies to serve Boiled eggs to serve
Noodles
250 grams rice noodles
Khow Suey Sauce / Gravy
Heat coconut oil in a pan and add in the finely minced ginger and garlic. Add in the sliced onions and the green chillies. Sauté for a couple of minutes until the onions are soft. Add in the turmeric powder, coriander powder, pepper powder, red chilli flakes, sugar and the salt. The flavour of turmeric is very important for Khow Suey. I like to add red chilli flakes and not red chilli powder as the flakes does not change the colour of the curry but packs in the necessary heat. Sauté on a low flame for a minute.
Take a bowl and add in the water ( one cup ) and besan flour (chickpea flour). Whisk well to combine. Make sure there are no lumps and if in case the mixture looks lumpy, strain it. Add in the besan slurry to the pan. It will instantly thicken up. Add in one more cup of water. Add in the lemon grass and kaffir lime leaves (makroot leaves). The flavour of lemon grass and lime leaves is very important for the success of this recipe. Add in the veggies and cashews. Add the hard veggies that take longer time to cook first. I added carrots, beans and the stem part of the broccoli. Cover the pan with a lid and let it simmer for 5 minutes.
Add in the thick coconut milk and broccoli. Simmer for two to three minutes. Do not cook the broccoli for long. It will become mushy. Add in the diced red bell pepper and remove from heat. The red bell pepper will cook in the residual heat while retaining its crunch. Do not cook the red bell pepper for long. The sauce is ready.
Condiments
Generally the condiments are deep fried. I like to pan fry to keep it healthy. Take a pan and add in a teaspoon of oil. Add in the sliced shallots and cook till the shallots are nice and brown. Set aside.
With the little oil remaining in the pan, add in the peanuts and slowly roast them until golden. Remove and set aside to cool. You can remove the skin or serve as is.
In the same pan, add in the sliced garlic and saute till the garlic is nice and brown. Remove from pan and set aside.
Noodles
Heat water in a pan and when the water is hot, switch off the flame and add in the rice noodles. Cover the pan and let it sit for 2-3 minutes. Drain the rice noodles and set aside.
To serve
Take a bowl and add in the rice noodles. Top it with the veggie Khow Suey sauce and condiments of your choice. Finish it with an halved boiled egg.
- Author: Suguna Vinodh
- Prep Time: 10m
- Cook Time: 30m
Khow Suey Sauce / Gravy
1 tablespoon coconut oil 2 teaspoon garlic, finely minced 1.5 teaspoon ginger, finely minced 1/4 cup onions, sliced 2 green chillies, sliced 1.5 teaspoon turmeric powder 2 teaspoon coriander powder 1/4 teaspoon black pepper powder 2 teaspoon red chilli flakes (adjust according to taste) 1 teaspoon sugar 1.5 teaspoon salt 1 tablespoon besan flour 2 cups water 1 stalk lemon grass, white part, chopped 3 - 4 kaffir lime leaves 6 - 7 whole cashews 2 carrots, diced 10 green beans, diced 1 small head of broccoli 1 red bell pepper
200 ml of thick coconut milk
Condiments
1 teaspoon coconut oil 6 - 7 shallots, sliced 1/2 cup peanuts 1 pod garlic, sliced 3 sprigs spring onions, finley chopped Lemon wedges to serve Sliced green chillies to serve Boiled eggs to serve
Noodles
250 grams rice noodles
Khow Suey Sauce / Gravy
Heat coconut oil in a pan and add in the finely minced ginger and garlic. Add in the sliced onions and the green chillies. Sauté for a couple of minutes until the onions are soft. Add in the turmeric powder, coriander powder, pepper powder, red chilli flakes, sugar and the salt. The flavour of turmeric is very important for Khow Suey. I like to add red chilli flakes and not red chilli powder as the flakes does not change the colour of the curry but packs in the necessary heat. Sauté on a low flame for a minute.
Take a bowl and add in the water ( one cup ) and besan flour (chickpea flour). Whisk well to combine. Make sure there are no lumps and if in case the mixture looks lumpy, strain it. Add in the besan slurry to the pan. It will instantly thicken up. Add in one more cup of water. Add in the lemon grass and kaffir lime leaves (makroot leaves). The flavour of lemon grass and lime leaves is very important for the success of this recipe. Add in the veggies and cashews. Add the hard veggies that take longer time to cook first. I added carrots, beans and the stem part of the broccoli. Cover the pan with a lid and let it simmer for 5 minutes.
Add in the thick coconut milk and broccoli. Simmer for two to three minutes. Do not cook the broccoli for long. It will become mushy. Add in the diced red bell pepper and remove from heat. The red bell pepper will cook in the residual heat while retaining its crunch. Do not cook the red bell pepper for long. The sauce is ready.
Condiments
Generally the condiments are deep fried. I like to pan fry to keep it healthy. Take a pan and add in a teaspoon of oil. Add in the sliced shallots and cook till the shallots are nice and brown. Set aside.
With the little oil remaining in the pan, add in the peanuts and slowly roast them until golden. Remove and set aside to cool. You can remove the skin or serve as is.
In the same pan, add in the sliced garlic and saute till the garlic is nice and brown. Remove from pan and set aside.
Noodles
Heat water in a pan and when the water is hot, switch off the flame and add in the rice noodles. Cover the pan and let it sit for 2-3 minutes. Drain the rice noodles and set aside.
To serve
Take a bowl and add in the rice noodles. Top it with the veggie Khow Suey sauce and condiments of your choice. Finish it with an halved boiled egg.
- Author: Suguna Vinodh
- Prep Time: 10m
- Cook Time: 30m
Find it online : https://www.kannammacooks.com/khow-suey-veg-recipe/
Recipe for Mutton Elumbu Kuzhambu. Mutton bone soup. This kuzhambu is best served with idli and dosa. Recipe with step by step pictures.
Mutton elumbu kuzhambu is Tamil style of bone broth served with idli or dosai for breakfast. The mutton bones are slow cooked with spices for a long time. When the bones are cooked for a long time, the collagen from the bones is broken down making it very healthy and rich in amino acids. It is also very good for gut health.
Here are some of the products that will be useful for making this recipe Instant Pot Turmeric Powder Black Pepper Powder
Here is how to make Mutton elumbu kuzhambu Here is what you will need for making the masala paste. I have used about 10 long green chillies for making the curry. The long green chillies are not very spicy. If you want a mild curry, use only 4-5 chillies. Also try to use country tomatoes (naatu thakkali) for this recipe.
Take a heavy pan and add in a teaspoon of oil. Add in all the dry spices and roast on a low flame till golden. Remove from heat and set aside on a plate to cool.
In the same pan add in a teaspoon of oil and add in the rest of the ingredients except coconut. Sauté till the onions and tomatoes are soft. Add in the coconut and saute for a few seconds. Remove from heat and set aside to cool.
Add in all the sautéed ingredients including the roasted spices to the mixie. Add in a cup of water (250 ml) and grind to a smooth paste. Set aside.
Switch on the Instant pot. Set the Instant pot on sauté mode . Add in a teaspoon of oil. Add in the fennel seeds and curry leaves. Be generous with the curry leaves. They add a nice aroma to the curry. Let the fennel seeds become aromatic. Add in the sliced onions. Sauté for a minute.
Add in the tomatoes and the salt. Add in a teaspoon of sugar to balance the taste. Saute for a couple of minutes. Add in the ground paste. Add a liter of water. Add in the mint leaves.
Add in turmeric powder. Add in the mutton bones.
Cancel the saute mode on the the instant pot. Select pressure cook mode . Set the timer to 60 minutes. Cook on high pressure for one hour. Manually release the pressure after the said time or wait for the pressure to settle. Both the methods work fine.
Finally add add in the juice of one lime. If you have guests at home, also add in half a cup of thick coconut milk. This will make the curry very rich and more tasty.
Fantastic elumbu kuzhambu is ready. Serve with idli or thick dosai.
For the masala paste for elumbu kuzhambu
2 teaspoon Indian sesame oil 1 teaspoon fennel seeds 1.5 teaspoon coriander seeds 1 teaspoon black pepper 1 teaspoon cumin seeds 1/2 inch piece cinnamon, cassia 1 cardamom a small piece star anise 3 cloves 1 tablespoon chana dal
1/2 inch piece ginger 2 pods garlic cloves 8 Indian shallots 2 Tomatoes, roughly chopped (preferably country tomatoes) 10 green chillies (adjust as per your taste) 1/2 cup fresh shredded coconut 1 cup water to grind
Other Ingredients for elumbu kuzhambu
1 teaspoon Indian sesame oil 1 teaspoon fennel seeds 3 sprigs curry leaves 1/4 cup onions, sliced 1 tomato, roughly chopped 1.5 teaspoon salt 1 teaspoon sugar 1/2 cup mint leaves, chopped 1 teaspoon turmeric powder 500 grams mutton bone 1 liter water 1 lime, juiced 1/2 cup thick coconut milk (optional)
Take a heavy pan and add in a teaspoon of oil. Add in all the dry spices and roast on a low flame till golden. Remove from heat and set aside on a plate to cool. In the same pan add in a teaspoon of oil and add in the rest of the ingredients except coconut. Sauté till the onions and tomatoes are soft. Add in the coconut and saute for a few seconds. Remove from heat and set aside to cool. Add in all the sautéed ingredients including the roasted spices to the mixie. Add in a cup of water (250 ml) and grind to a smooth paste. Set aside.
Switch on the Instant pot. Set the Instant pot on sauté mode. Add in a teaspoon of oil. Add in the fennel seeds and curry leaves. Be generous with the curry leaves. They add a nice aroma to the curry. Let the fennel seeds become aromatic. Add in the sliced onions. Sauté for a minute. Add in the tomatoes and the salt. Add in a teaspoon of sugar to balance the taste. Saute for a couple of minutes. Add in the ground paste. Add in one liter of water. Add in the mint leaves. Add in turmeric powder. Add in the mutton bones.
Cancel the saute mode on the the instant pot. Select pressure cook mode. Set the timer to 60 minutes. Cook on high pressure for one hour. Manually release the pressure after the said time or wait for the pressure to settle. Both the methods work fine.
Finally add add in the juice of one lime. If you have guests at home, also add in half a cup of thick coconut milk. This will make the curry very rich and more tasty. Fantastic elumbu kuzhambu is ready. Serve with idli or thick dosai.
Notes
I have used about 10 long green chillies for making the curry. The long green chillies are not very spicy. If you want a mild curry, use only 4-5 chillies. Also try to use country tomatoes (naatu thakkali) for this recipe.
- Author: Suguna Vinodh
- Prep Time: 10m
- Cook Time: 60m
