We all know momo are delicious, but they’re even better when you’ve got the perfect dipping sauce to go along with them. But for those who really enjoy the heat, you need to try this spicy Nepali momo sauce.
In Nepal, we call spicy momo dipping sauce “piro achar.” “Achar” basically means pickle.
It’s the perfect condiment for steamed momo.
And this sauce is really spicy because of the red chilies. It will be hot!
But it also has a lot of taste from the ginger, garlic, and other spices. So it’s spicy but very flavorful too.
The best part about this sauce is that it comes together in under 30 minutes using ingredients you already have on hand – red chilies, garlic, ginger, tomato, and basic spices.
And if any leftovers, you can is also served as a side dish to the main dish like rice and curry.
Here is an easy and simple step on how to make spicy momo achar or Nepali piro momo achar.
Ingredients for Spicy Nepali Momo Achar
Here are some of the key ingredients that are used to make Spicy Nepali Momo Achar:
Tomatoes: Tomatoes are the key ingredient for this sauce. I always like to use Roma tomatoes since they have a nice, rich flavor. Start by giving those tomatoes a good wash. Then, chop them up into some small, bite-sized pieces.
Red chilies: Dried red chilies are the other main ingredient of the recipe. It is used to add heat to the sauce.
Spices: Turmeric powder, cumin powder, coriander powder, red chili kashmiri powder, and fenugreek seeds are used to add depth of flavor to the sauce.
Oil: Olive oil or any vegetable oil of your choice is used to cook the sauce.
Ginger and Garlic
Seasonings: Salt to taste and Sichuan pepper (Timur).
#1. Heat oil in a pan over medium heat. Once hot, add fenugreek seeds and sauté for 1 minute. Then add dried red chili, ginger, garlic, and sichuan pepper. Cook it for a few min.
#2. Add the spices – turmeric, red chili, cumin, and coriander powder. Mix well and cook spices for a few min. Next, add chopped tomatoes and combine everything well. Cover the lid and cook until tomatoes are mushy.
#3. Once the tomatoes are cooked, cool down the mixture. Once cooled down, transfer the mixture to the blender and blend it for 10-15 seconds until thickened. Transfer it to the bowl, and serve with momos.
Note: To make blending easier, you can add a little bit of water to make it easier to blend it properly.
Here are a few serving suggestions:
The tangy and spicy flavor of the sauce complements the savory flavor of the momos. To serve, place a small bowl of Spicy Nepali Momo Achar alongside a plate of momos.
With Momo Jhol
Momo Jhol is a Nepali soup that consists of momos served in a spicy tomato-based broth. Spicy Nepali Momo Achar can be used as a condiment for Momo Jhol.
Add a spoonful of the sauce to the soup to give it an extra kick of flavor.
As a Side Dish
Spicy Nepali Momo Achar can be served as a side dish with any Nepali meal.
It pairs well with rice, lentils, and vegetable dishes.
Once made, Nepali Momo Achar can be stored in the refrigerator for up to a week.
It is important to store it in an airtight container to prevent the aroma from spreading to other foods.
If the achar is too thick, it can be thinned out with a little bit of water before storing.
If you plan on freezing the achar, it is best to do so in small portions so that you can thaw only the amount you need.
Transfer the achar to a freezer-safe container and store it in the freezer for up to a month. When you are ready to use it, thaw it in the refrigerator overnight and serve it with momo.
Other Pickles/ Sauce Recipe
Here are a few other tomato sauce recipes you might want to try:
Nepali Spicy Momo Sauce ( Piro Momo Achar)
- Non-sticky pan
- 1 cup chopped tomato
- ½ tsp salt (to taste)
- 10-12 pieces sichuan pepper (timmur)
- 3 cloves garlic
- 1 tsp minced ginger
- 7-8 dried red chili
- ½ tsp Ground turmeric
- ½ tsp kashmiri red chili powder
- ½ tsp Ground cumin
- ½ tsp Ground coriander
- 2 tbsp oil
- Heat oil in a pan over medium high heat.
- Once hot, add fenugreek seeds and sauté for a minute.
- Then add dried red chili and saute for a minute.
- Add ginger and garlic. Cook it for few minutes then add sichuan pepper. .
- Add the seasonings – turmeric, red chili, cumin and coriander powder. Cook all the spices for a few minutes.
- Next, add tomatoes and combine everything well. Cook it with the lid on until the tomatoes are tender and mushy.
- Once cooked, cooled the mixture down. blend the mixture for 10-15 seconds until thickened.
- Blend the mixture for 10-15 seconds until thickened.
- Transfer sauce into the bowl, and garnish with cilantro before serving with momos.
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!