Momo, a popular Nepali dish, is never complete without its signature dipping sauce, also known as “momo achar” or momo dipping sauce.
Momo in Nepal 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 most of the time I make this easy momo sauce.
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 For Nepali Momo Achar
Tomato is the key ingredient for 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
Step-By-Step Instructions For Nepali Momo Sauce
#1. 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.
#2. After that, add chopped tomatoes and cook for a few minutes. Then, add all seasoning (turmeric, red chill, cumin, coriander powder, black and Sichuan pepper, and ginger garlic paste). Mix it well and cover it with the lid.
#3. Cook it until all tomatoes are mushy and well cooked. Add salt to taste.
#4. Finally, let the sauce cool down for 5-10 mins before transferring it to the blender. Add cilantro and blend it for 20-40 sec until you see a fine paste.
#5. Finally, enjoy Nepali momo sauce with your momos or favorite appetizer.
What to Serve with Momo Sauce
Momo sauce is a versatile condiment that pairs well with various dishes. Here are some ideas for what to serve with momo sauce:
Momo sauce is traditionally served with dumplings or momo (Meat or Veg Momo) in Nepalese and Tibetan cuisine. The spicy and tangy flavors of the momo sauce complement the savory flavors of the dumplings.
Momo sauce can be used as a dip for fried foods such as samosa, chicken wings, spring rolls, and pakoras. It also taste great with chowmein.
Momo sauce can be used as a topping for rice dishes such as fried rice or stir-fried vegetables and rice. The sauce adds a spicy kick and enhances the dish’s overall flavor.
Momo sauce can be used as a spread for sandwiches such as burgers or grilled cheese. The sauce adds a unique flavor profile to the sandwich and can be used in place of traditional condiments like ketchup or mayonnaise.
Overall, momo sauce is a versatile condiment that can enhance the flavor of many dishes. Don’t hesitate to experiment with it as a side dish or an accompaniment to other meals.
Here are some tips to help you store your Nepali momo sauce:
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.
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.
Nepali Momo Sauce | Momo Dipping Sauce I Momo Achar
- 1 tbsp oil (any vegetable oil)
- 2½ cup chopped tomato
- 2 tbsp chopped cilantro
- 2 green chilli to taste
- ½ tbsp ginger, garlic paste
- ½ tsp turmeric powder
- ½ tsp cumin seeds
- ½ tsp red chili powder (Kashmiri)
- ½ tsp coriander powder
- ½ tsp cumin powder
- salt to taste
- ½ tsp black pepper
- ¼ tsp sichuan pepper (optional)
- 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 turmeric powder, ½ tsp red chili powder (Kashmiri), ½ tsp coriander powder, ½ tsp cumin powder, 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.
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!