Nepali momo sauce, often called momo achar, is a tangy, savory dip commonly served with steamed dumplings. This version blends charred tomatoes with toasted sesame, garlic, ginger, chili, and a little timur for a balanced sauce that is smoky, nutty, and easy to adjust. Recipes vary across Nepal and from household to household, so use the heat and seasoning here as a starting point.
Ingredients
- 3 medium ripe tomatoes (about 450 g), washed
- 1/3 cup sesame seeds (45 g), white or brown
- 2 dried red chilies (about 2 g), stems removed; use 3 for a hotter sauce
- 2 garlic cloves (about 6 g), peeled
- 1 tablespoon peeled, chopped fresh ginger (10 g)
- 1/2 teaspoon ground cumin (1 g)
- 1/4 teaspoon timur (about 0.5 g), finely ground, optional
- 1/2 cup loosely packed fresh cilantro leaves and tender stems (15 g), rinsed and dried
- 1 tablespoon lemon juice (15 ml)
- 3/4 teaspoon fine salt (about 4.5 g), plus more to taste
- 2–4 tablespoons water (30–60 ml), as needed for blending
- 1 teaspoon neutral oil (5 ml), only if needed to keep the tomatoes from sticking
Instructions
- Prepare the ingredients. Wash the tomatoes and cilantro. Peel the garlic and ginger, remove the chili stems, and measure the spices and sesame. If using whole timur, grind it finely with a mortar and pestle or spice grinder; its small, citrusy, peppery notes are strongest when freshly ground. This preparation takes about 15 minutes, including the blending and final seasoning later in the recipe.
- Toast the sesame. Set a dry skillet over medium-low heat. Add the sesame seeds and stir or shake the pan frequently for 2–3 minutes, until fragrant and lightly golden. Transfer them to a plate right away so the hot skillet does not continue to brown them. Sesame can turn bitter if it gets very dark, so take it off the heat as soon as it smells nutty.
- Char the tomatoes. Put the whole tomatoes in the same skillet over medium heat. Turn them with tongs every couple of minutes, cooking for about 8–10 minutes, until their skins are blistered in spots and the tomatoes have softened. If the pan is very dry and the tomatoes begin sticking before they soften, add the measured teaspoon of oil. A few dark spots are welcome; avoid letting the flesh burn or the pan fill with smoke. Move the tomatoes to a plate.
- Cool before blending. Let the hot tomatoes sit for 10 minutes, until they are cool enough to handle and the steam has subsided. This short cooling period helps prevent hot tomato from splashing out of a blender. Peel off any loose sections of skin if you prefer a smoother sauce, but there is no need to remove every bit of charred skin.
- Blend the achar. Add the toasted sesame, chilies, garlic, ginger, cumin, timur if using, cilantro, lemon juice, salt, and cooled tomatoes to a blender or food processor. Pulse until the mixture is mostly smooth but still has a little texture. Add 2 tablespoons of water first, then blend again; add more a tablespoon at a time if the blades need help or you want a thinner, pourable dip. Scrape down the sides once so there are no dry pockets of sesame.
- Taste and adjust. Taste a small spoonful with a piece of momo or a plain cracker if available. Add salt for a fuller savory flavor, lemon for brightness, or a little more water to loosen the sauce. If the chilies are sharper than expected, blend in another spoonful of tomato or water rather than adding extra lemon. Serve at room temperature or cool, in a bowl alongside hot momos.
Tips
- Choose ripe tomatoes. Soft, ripe tomatoes blend easily and taste sweeter after charring. If yours are firm or out of season, allow a few extra minutes in the skillet until they collapse. Do not add extra water to compensate for tomatoes that have not softened; that can make the achar thin and dilute.
- Control the chili carefully. Dried red chilies vary greatly in size and heat. Start with two, blend, and taste before adding another. For a gentler sauce, discard the seeds or use one chili; for a more direct heat, add chili gradually rather than relying on a large quantity all at once.
- Look for timur, but do not let it stop you. Timur, also called Nepali Sichuan pepper, has a fragrant, citrusy, gently numbing character and is sold in some South Asian or Himalayan grocery shops. If you cannot find it, leave it out or use a very small pinch of ground Sichuan pepper. The substitute is similar in its tingle but not identical, and the sauce is still good without either.
- Blend for the texture you like. A food processor leaves a rustic, slightly grainy sauce, while a powerful blender makes it more uniform. Avoid running the blender for a long time: sesame can become pasty, and the dip is usually most appealing when it retains some body.
Serving Suggestions
Serve the achar in a small bowl with freshly steamed vegetable, chicken, pork, or other momos, with enough sauce for each person to dip or spoon over a dumpling. It is also good with pan-fried momos, where the cool, bright tomato flavor contrasts with the crisp browned wrapper. If serving a crowd, put out a spoon so diners can add sauce without repeatedly dipping into the shared bowl.
The sauce works beyond dumplings, too. Offer it with roasted potatoes, grilled vegetables, or a simple plate of rice and lentils. For a meal, pair momos and achar with a mild vegetable side or a bowl of broth; the sauce brings plenty of flavor, so the other dishes need not be heavily seasoned. If the achar has been refrigerated, let it sit out briefly while the momos steam so it is not icy cold at the table.
Variations
Smokier, deeper achar: Roast the tomatoes under a broiler instead of using a skillet. Place them on a foil-lined tray and broil, turning carefully as the skins blister, until soft and charred in spots. Broilers vary, so watch closely and keep the tomatoes a safe distance from the heating element. The result can taste more intensely roasted, but it may be less even than skillet charring.
Extra-tangy sauce: Increase the lemon juice by 1 teaspoon (5 ml) at a time, tasting between additions. A small spoonful of tamarind concentrate can replace some of the lemon for a darker, fruitier sourness; start with 1 teaspoon (5 g), then adjust. Tamarind varies in strength, so adding it gradually prevents the sauce from becoming too sharp.
Less heat or no cilantro: Use one mild dried chili, or replace the dried chilies with a small piece of fresh red chili and remove the seeds for more control. If cilantro is unavailable or unwelcome, use a little extra tomato and omit it, or add a few mint leaves for a different, cooler herbal note. These are useful adaptations, though they change the sauce’s flavor rather than reproducing cilantro exactly.
Richer sesame flavor: Use brown sesame seeds if available; they tend to taste more pronounced than white seeds. Keep the same volume and toast gently. You can also add an extra tablespoon (9 g) of sesame, but expect a thicker, more nut-forward dip and add water as needed to keep it spoonable.
Storage and Reheating
Transfer leftover sauce to a clean, covered container and refrigerate it within 2 hours of preparation. It keeps for 3–4 days in the refrigerator. The tomato may release a little liquid while standing; stir the sauce before serving, then adjust its texture with a teaspoon of water or lemon juice if needed. Use a clean spoon each time you serve it, and discard it if it develops an unusual smell, appearance, or mold.
This is a dip, so reheating is not necessary. Serve it chilled, cool, or at room temperature; do not leave it out for more than 2 hours (or 1 hour in temperatures above 90°F / 32°C). For longer storage, freeze it in a sealed freezer-safe container for up to 2 months for best quality. Thaw it in the refrigerator, stir well, and expect the texture to be a little less fresh and smooth after freezing. Do not store it at room temperature or attempt to can it.
Frequently Asked Questions
Is Nepali momo sauce the same as momo achar?
“Achar” is a broad term for a condiment or pickle, and momo achar is the sauce served with momos. There are many versions, including tomato-based sauces with sesame, chili, herbs, or spices. This recipe is one practical tomato-and-sesame style, not a claim that every Nepali household makes it the same way.
Can I make the sauce without a blender?
Yes. Mash the softened tomatoes with a fork, then grind the toasted sesame and spices with a mortar and pestle before mixing everything together. The sauce will be chunkier and take a little more effort, but it does not need to be perfectly smooth to serve well with dumplings.
Can I make momo sauce ahead of time?
Yes. Make it up to a day ahead, cover, and refrigerate. The flavors will mingle, and the sauce may thicken as the sesame absorbs moisture. Stir it before serving and loosen it with a little water if needed. For the brightest flavor, check the salt and lemon again just before it goes to the table.
What can I use instead of sesame seeds?
Sesame gives this sauce its characteristic nutty body, so there is no exact replacement. For a sesame-free version, try 2 tablespoons (30 g) of unsalted sunflower-seed butter, adding it after blending the tomatoes and spices. The texture will be creamier and the flavor less toasted; check that the seed butter is plain and unsweetened.
Why did my sauce turn out bitter?
Over-toasted sesame, heavily burned tomato skins, or an unusually bitter chili can all contribute. Next time, toast the sesame only until fragrant and remove any fully blackened tomato skin. To soften a slightly bitter batch, blend in a little more ripe tomato, water, and lemon, then retaste for salt. If it tastes harsh or burnt, seasoning may not be enough to fix it.
Related
- Nepali Recipes for Beginners: Simple Dal Bhat
- Nepali Kheer Recipe: Creamy Rice Pudding with Cardamom
- Nepali Chana Recipe: Spiced Chickpeas and Potatoes
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