Khavsa
Serves 1
Directions
- 1Crush together 5 cloves of garlic, green chillies and 2 spring onions using a mortar and pestle or a grinder.
- 2Whisk together a can of coconut milk, 1 cup water and 1 tbsp chickpea flour.
- 3In a saucepan on medium heat, add 1 tbsp oil (peanut oil was used).
- 4Add in the crushed garlic mixture and let it cook for a few minutes until it starts to change its colour to light brown.
- 5Now add in the coconut milk mix and stir occasionally.
- 6Season with salt and cook for 5-10 mins or until the mix is thickened.
- 7In a blender, blend together 3 cloves of garlic, kashmiri chilli powder, cumin, chilli sauce, vinegar salt, sugar and a splash of water to form a smooth paste.
- 8In a small pan on low heat, add in 1 tsp oil (any neutral oil).
- 9Add in the blended chilli paste and cook it until it's thick and oil starts to separate.
- 10Season with salt and sugar and keep aside.
- 11Cook the noodles according to the packet instructions.
- 12To serve, place the noodles on the base of the bowl, add chopped spring onion, coriander and pour the soup over.
- 13Add a dollop of the cooked chilli paste/sauce and squeeze some lime on top.
- 14Serve warm.
Ingredients
- Noodles
- 2 whole spring onions
- 10 whole garlic cloves
- 1 whole green chilli
- 400 ml Coconut milk
- 1 tbsp chickpea flour/besan
- 1 tsp cumin seeds
- 1 tsp kashmiri red chilli
- 1 tbsp chilli sauce
- 1 tsp white vinegar
- Sugar
- Salt
- Lime
- spring onion for garnish
- coriander for garnish
- 1 tbsp oil
- 1 cup water
- 1 tsp oil
- a splash water
Equipment
mortar and pestlegrinderwhisksaucepanblendersmall pan
Tips
- If you want to skip making your own chili sauce, you can always use sriracha as a substitute.
- You can use regular onions instead of spring onions.
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