Nepalese Momos / Dumpings are eaten with fragrant and aromatic pickles which we call Achar. It can be soupy or thick, mild or spicy hot and nutty. This pickle is so unique that without it MoMos seems incomplete in Nepal.There are many ways to make and many ingredients to choose. In this recipe I make 2 type of pickles from the scratch one is Soup Pickle / Jhol Pickle with Roasted Sesame seeds and Soya Beans. And a second one, Hot Pickle Sauce / Piro Achar with dried Red chilies, this you can mix with Soup Pickle or alone and deep MoMos in it then eat. It is very easy to make, I hope you try them.
Making time an hour for both Pickles
Ingredients for about 10 to 15 servings
Soup Pickle / Jhol Pickle for MoMos / Dumplings
40gr Roasted Soya Beans
50gr Roasted Sesame seeds
1 tsp Roasted Sichuan Pepper
1 big ripe Tomato randomly sliced
1 tbsp / 1-inch Ginger randomly sliced
4 Cloves Garlic randomly sliced
4 fresh Chilies or to your taste chopped into half
1/3 cup Spring Coriander / Cilantro chopped
2 tbsp Olive Oil or the Oil you prefer
1/3 tsp Turmeric powder
½ tsp Roasted Cumin powder
1 tbsp Sea Salt or to your taste
5 tbsp Juice or to your taste
600ml boiling hot Water
How to make:
First prepare all the ingredients above and pan roast Soya beans, Sesame seeds and Sichuan pepper on medium heat if you roast a lot than store them in an air tide Jar to use in future.
Next heat a pan on medium high heat with 2 tbsp of Oil. After oil is hot add in Ginger, Garlic and chopped chilies, let it infuse them until they slightly golden in color.
Add in Turmeric, combine it 10 seconds and add in sliced tomato, mix and add salt mix it and cook them a minute then add in roasted Cumin Powder, mix and continue cooking until tomato becomes soft.
Turn off the heat and transfer to a plate and let it cool down.
Blending part: Into a blender add in Soya beans, Sesame Seeds and Sichuan peppers, blend them until fine powder.
Next add in cooked stuffs, fresh chopped spring Coriander, Lemon Juice, boiling hot water and adjust salt if you think you have less salt in cooked stuff, blend it again until fine liquid. Then you are done you can add in fine chopped spring Coriander or use as is it. So delicious with MoMos. Left over you can keep in the fridge and use until 3 days.
Hot Pickle Sauce / Piro Achar for MoMos / Dumplings
25 gr dried red chilies
1/2 tsp Roasted Sichuan Pepper
1 medium Tomato randomly sliced
½ tbsp Ginger randomly sliced
3 Cloves Garlic randomly sliced
2 tbsp fresh Coriander / Cilantro stems chopped
2 tbsp Olive Oil or the oil you prefer
½ tsp Sea Salt
2 tbsp light Soya Sauce
2 tbsp apple cider Vinegar or 2 tbsp Lemon Juice
Enough boiling hot Water to soak the chilies and ½ cup for the Sauce
How to make:
Prepare all the ingredients above and soak the dried red chilies with boiling hot water at least an hour.
Next heat a pan on medium high heat with 2 tbsp of Oil. After oil is hot add in Ginger, Garlic and chopped spring Coriander stems, let it infuse them until they slightly golden in color.
Add in sliced tomato, mix and cook it a minute, add Salt, light Soya sauce and Vinegar, combine them very well and continue cooking until the tomato gets soft.
Turn off the heat and transfer it to a plate and let it cool down.
After an hour drain left water from soaking chilies.
Blending part : Into a blender add in soaked dried red chilies, cooked all stuffs, Sichuan peppers and half cup of boiling hot water and adjust salt if you think you have less salt in cooked stuff, blend it until fine thick liquid. Then you are done. You can use as is it or mix with other light sauce. So delicious with MoMos. Left over you can keep in the fridge and use until 3 days.
Please watch full video on YouTube to see all the details. Thank you so much for coming all the way through. Enjoy my recipes.
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