Momo cha is typically eaten with an achar (sauce) of much thinner consistency than the regular Momo achar. 

Winter is coming. Much like in all of Westeros – We here in Kathmandu valley are bracing ourselves for the upcoming winter. The evenings are chillier and the nights are colder. And there has been no more of a better hot and spicy comfort food for a Kathmanduite than a bowl of steaming hot Momos and a lip-smacking sauce. We bring you a Classic Sauce recipe for a variety of Momo dish called Momo Cha. Momo Cha is a traditional Newari dish characterized by bite sized Buff-Momos served in a bowl with a sauce drowning the momos. The momos in momo cha are typically smaller than the regular varieties of momo. The sauce is much milder in chilly factor while a suitable combination and ratio of spices make it palatable to be eaten in a larger quantity.
This recipe is a classic and basic recipe for a Momo cha jhol achar. The flavor and the character of this sauce can be commonly found in numerous  momo cha serving eateries around the valley. There are however a lot of other popular momo cha serving eateries in town which are known for their distinct jhol achar recipes.

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Basic ingredients that form mostly all types of Momo achar recipes including the Momo Cha Jhol Achar

Ingredients

Ripe small tomatoes……………………………… 15 pieces

Dried red Chilly……………………………………..3 pieces

Finely chopped fresh corainder…………………2 Tablespoon

White Sesame seeds (Teel)……………………..2 Tablespoon

Cumin Seeds (Jeera)……………………………….1 Teaspoon

Cinnamon Powder (Dalchini)……………………1/3 Teaspoon

Clove Powder (Lwang)……………………………1/3 Teaspoon

Szechwan pepper Crushed (Timur)…………..1/3 Teaspoon

Black pepper powdered………………………….1/3 Teaspoon

Roughly Chopped Ginger………………………..1 Tablespoon

Roughly Chopped Garlic………………………….1 1/2 Tablespoon

Turmeric Powder (Haldi)…………………………1 Tablespoon

Lemon…………………………………………………..Juice of 1

Sugar…………………………………………………….1 teaspoon

Salt……………………………………………………….1 teaspoon, adjust to taste

Mustard oil or Vegetabel oil………………………2 Teaspoon

How to Make it:

1. Roast the Sesame and the Cumin together. Set aside

2. Heat the oil in a pan. Add ginger,garlic and saute until light brown. Throw in whole dried red chilly and tomatoes cut into halves. Add turmeric, clove powder, Szechwan pepper, black pepper, cinnamon, sugar and salt. Cook until tomatoes just start to break down.

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Try to source smaller ripe tomatoes which are a little sour than large tomatoes. These tomatoes lends the sauce that required tang

3.Add 700 ml of water in the pan.Now add the roasted cumin and sesame. Let it simmer for 5-10 minutes. Set aside and let the mixture cool

4.Add the contents of the pan in to a blender along with the water it was boiling in. Add the lemon juice and blend to a consistency where no lumps or coarse particles remain.

5.Add the finely chopped coriander and stir to uniformly mix.

6.Serve with hot Momos of your choice. Go smack your lips and thanks us later

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Glossary for Nepali words used in this recipe is provided below. We like keeping our international audience in mind :)

classic-momocha-jhol-recipe-glossary

Note: This recipe is only for the Momo Jhol Achar. The Buff-Momos were sourced from Boso Rahit Momo centre,Pulchowk,Kathmandu. The recipe has been researched and developed in-house by Kathmandu Foodies after consultation from required sources. Do write to us for questions, suggestions and your experiences