Dumpling Spicy Sauce | Momo Sauce | Momo ko Achar | म: म: को अचार

This recipe will show you in the most simple way how to make momo ko achar aka momo sauce or dumpling spicy sauce. The Nepali momos recipe from this video can be enjoyed dipping in this momo ko achar. This dumpling spicy sauce recipe has full of flavor and spicy hotness. Here is the link to my other video on how to make Nepali momo. 


Chopped Tomatoes – 4

Cumin Seeds – 1/2 tsp

Ginger – 1 tbsp

Garlic – 1 tbsp

Soybean + Sesame Seeds (ground) – 4 tbsp

Schezwan Pepper (Timur) – 1/2 tsp

Oil – 2 tbsp

Red Chilies – 7

Lemon Juice – 2 tbsp

Salt to taste

Water – 1 cup

Cilantro to garnish

  1. Fry soybean without any oil for 6-7 minutes until the cover breaks in the center and light brown spots. Set it aside to cool down.
  2. Fry brown sesame seeds without oil for 5-6 minutes until light brown. Set it aside to cool down.
  3. Heat 2 tbsp of olive oil on a medium size pan over medium flame. Add cumin seeds once the oil is hot and let it sizzle.
  4. Add ginger, garlic, and stir-fry for a couple of minutes. Add red chili and chopped tomatoes + salt.
  5. Let it simmer for about 3 minutes until the tomatoes are soft. Tomato sauce is ready to grind.
  6. Grind soybean and sesame seed. Add tomato sauce and make a fine paste.
  7.  In a bowl, mix tomato paste, soybean powder, sesame seed powder, schezwan pepper powder, lemon juice, and water.
  8. Mix it well. Garnish with chopped cilantro. Momo sauce/achar is ready to serve with momo.
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