Momo isn’t the same without its special dipping sauce, commonly called “momo achar” or momo dipping sauce. This tangy, spicy sauce perfectly complements delicious momo, whether fried or steamed.
Momo Achar
Momo is usually served with either a jhol soupy sauce or a thick momo sauce, both of which taste great.
During winter, I usually prefer to eat momo with jhol soup, but I usually make this easy momo sauce. If you like spicy sauce to serve with momo, you can try this spicy momo achar.
This sauce is incredibly easy to make and pairs perfectly with any momo (be it chicken, pork, or vegetarian).
It can also be used as a dipping sauce for other foods, such as samosas and pakoras, or even as a sauce for chowmein.
If you’re interested in making momo sauce, I’ve got you covered with a simple and easy-to-follow Nepali momo sauce recipe with step-by-step instructions.
With this recipe, you can enjoy a delicious momo with a perfect dip in the comfort of your home.
Ingredients
Tomatoes are the key ingredient in this sauce. I recommend using plum tomatoes.
Ginger, garlic paste, green chili, and cilantro.
Spices: Turmeric powder, cumin seeds, red chili kashmiri powder, cumin powder, and coriander powder.
Seasoning: Salt, black pepper and sichuan pepper – timmur (optional)
Oil: Any vegetable oil of your choice
Photo Instructions
- Heat oil on a medium heat. Once hot, add cumin seed and saute it for a minute. Then, add green chilies and saute it for 1-2 mins.
- After that, add chopped tomatoes and cook for a few minutes.
- Then, add all the seasoning (turmeric, red chili, cumin, coriander powder, black and Sichuan pepper, and ginger-garlic paste).
- Mix it well and cover it with the lid.
- Cook it until all the tomatoes are mushy and well cooked. Add salt to taste.
- Finally, let the sauce cool for 5-10 minutes before transferring it to the blender.
- Add cilantro and blend it for 20-40 seconds until you see a fine paste.
- Finally, enjoy Nepali momo sauce with your momos or favorite appetizer.
Serving & Storage
Here are some ideas for what to serve with momo sauce:
Momo/Dumpling:
Momo sauce is traditionally served with dumplings or momo (Meat or Veg Momo).
Fried foods:
Momo sauce can be used as a dip for fried foods such as samosa, chicken wings, spring rolls, and pakoras. It also tastes great with chowmein.
Rice dishes:
Momo sauce can be used as a topping for rice dishes such as fried rice or stir-fried vegetables and rice.
Sandwiches:
Momo sauce can be used as a spread for sandwiches such as burgers or grilled cheese. It adds a unique flavor profile to the sandwich and can replace traditional condiments like ketchup or mayonnaise.
Storage Instructions
Here are some tips to help you store your Nepali momo sauce:
Refrigerate:
After preparing the momo sauce, transfer it to an airtight container. Store it in the refrigerator, and it is best consumed within a week of making it.
Freeze:
If you have a large batch of momo sauce, you can freeze it later. Store the sauce in a freezer-safe container and freeze for up to 3 months. To use, thaw in the refrigerator overnight.
Label and date:
To avoid confusion, it’s important to label your momo sauce container with the date you made it. This will help you keep track of how long the sauce has been stored and when it’s time to discard it.
Other Recipes
Equipment
- Bowl
Ingredients
Oil
- 1 tbsp oil (any vegetable oil)
Vegetables
- 2½ cup chopped tomato
- 2 tbsp chopped cilantro
- 2 green chilli to taste
- ½ tbsp ginger, garlic paste
Spices
- ½ tsp ground turmeric
- ½ tsp cumin seeds
- ½ tsp red chili powder (Kashmiri)
- ½ tsp Ground coriander
- ½ tsp Ground cumin
Seasoning
- salt to taste
- ½ tsp black pepper
- ¼ tsp sichuan pepper (optional)
Instructions
- Heat the oil in a pan on a medium heat.1 tbsp oil
- Once hot, add cumin seeds. Saute it for a minute.½ tsp cumin seeds
- Next, add green chili and saute for a minute.2 green chilli to taste
- Add chopped tomatoes and cook for a few minutes on a medium-high heat.2½ cup chopped tomato
- Next, add all spices and ginger and garlic paste. Mix all ingredients.½ tbsp ginger, garlic paste, ½ tsp ground turmeric, ½ tsp red chili powder (Kashmiri), ½ tsp Ground coriander, ½ tsp Ground cumin, ½ tsp black pepper, ¼ tsp sichuan pepper (optional)
- Cover the pan with a lid and cook it until the tomato gets mushy.
- Once tomatoes are cooked, season with salt.salt to taste
- Cool it down for 5-10 mins. Transfer the cooked sauce to the blender.
- Add chopped cilantro and blend it for 40-60 sec until it gets a smooth mixture.2 tbsp chopped cilantro
- Finally, transfer it to the bowl and serve it with your favorite momo.
Video
Nutrition
If you tried this recipe, please let me know how it turned out in the comments below. If you liked it, remember to rate the recipe. Your feedback helps other readers decide if they want to make this recipe. Thank you!
𝙳𝚒𝚜𝚌𝚕𝚊𝚒𝚖𝚎𝚛: 𝚃𝚑𝚎 𝚛𝚎𝚌𝚒𝚙𝚎𝚜 𝙸 𝚜𝚑𝚊𝚛𝚎 𝚑𝚎𝚛𝚎 𝚊𝚛𝚎 𝚒𝚗𝚜𝚙𝚒𝚛𝚎𝚍 𝚋𝚢 𝙽𝚎𝚙𝚊𝚕𝚒 𝚌𝚞𝚒𝚜𝚒𝚗𝚎 𝚊𝚗𝚍 𝚑𝚘𝚠 𝙸 𝚕𝚘𝚟𝚎 𝚙𝚛𝚎𝚙𝚊𝚛𝚒𝚗𝚐 𝚝𝚑𝚎𝚖 𝚊𝚝 𝚑𝚘𝚖𝚎. 𝚂𝚘𝚖𝚎 𝚖𝚊𝚢 𝚗𝚘𝚝 𝚋𝚎 𝚎𝚗𝚝𝚒𝚛𝚎𝚕𝚢 𝚊𝚞𝚝𝚑𝚎𝚗𝚝𝚒𝚌, 𝚋𝚞𝚝 𝚝𝚑𝚎𝚢 𝚛𝚎𝚏𝚕𝚎𝚌𝚝 𝚖𝚢 𝚙𝚎𝚛𝚜𝚘𝚗𝚊𝚕 𝚊𝚙𝚙𝚛𝚘𝚊𝚌𝚑 𝚝𝚘 𝚌𝚘𝚘𝚔𝚒𝚗𝚐. 𝙸 𝚑𝚘𝚙𝚎 𝚢𝚘𝚞’𝚕𝚕 𝚎𝚗𝚓𝚘𝚢 𝚝𝚑𝚎𝚖 𝚊𝚜 𝚖𝚞𝚌𝚑 𝚊𝚜 𝙸 𝚍𝚘!
Great Recipe!
Thank you for the review!