Originally Published: Nov 19, 2014
Momos are made with a simple flour-and-water dough—white flour is generally preferred. The filling may be one of the several meat or veggie mixtures. In Nepal, chicken, goat meat, buffalo meat, and pork are the most popular. Minced meat is combined with any or all of the following: shredded cabbage, any chopped green leafy veggies, onions/shallots, garlic, ginger, and cilantro/coriander. Some people also add finely pureed tomatoes and soya-sauce.
Dumplings (Momo) are served peeping hot along with tomato dipping sauce (गोलभेडा र तिल को अचार). Here is one of many recipes to make this achaar:
- 5 large ripe tomatoes
- 1 cup sesame seeds powder, toasted and ground
- 1 bunch cilantro, chopped
- 5 fresh green chilies
- Few cloves garlic, peeled
- 1 stalk ginger, peeled
- 1 teaspoon cumin seeds
- 3 tbsp oil
- 1 teaspoon timur (Chinese Szechuan Pepper)
- 1/4 teaspoon hing (asafetida)
- 2 tablespoons lime juice
- 1 tsp turmeric
- Salt to taste
- 1 tsp paprika powder for color (optional)
Directions for Momo ko aachar:
Roast on high heat or broil tomatoes in oven for about 30 minutes until charred. Remove the skin and add it to blender along with chopped cilantro,chilies, garlic, ginger, lime juice, and toasted sesame powder. Blend it to a smooth paste. In a pan, heat the oil and add cumin seed and let it splutter.
Now add timur, asafetida, turmeric powder, paprika powder into the hot oil and carefully pour the tomato mixture into the oil. Add salt and stir until all the ingredients are blended together. Add some water to achieve desired consistency if the sauce (achaar) mixture is too thick. Turn the heat off and let it simmer for few minutes. If you like cold achaar, you can make it few hours prior to serving. Serve with steamed Momos.
Momo (Nepali: म:म:) is a type of dumpling native to the Nepali part of the Himalayas and to Tibet. Momo are served peeping hot along with tomato dipping sauceTweet