Classic Momo Cha Jhol Achar recipe

classic momo cha jhol recipeMomo 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.
classic momo cha ingredients

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.

classic momo cha ingredients tomatoTry 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

classic momo cha jhol recipe
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 

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5 thoughts on “Classic Momo Cha Jhol Achar recipe

  1. I know I am late to this trend. I just got back from Nepal and tried the Soup Mo:Mo for the first time. I can’t tell you how much it has changed my life. I am going to try this recipe this weekend. Also, I had this insane coconut and peanut cold sauce with steamed, hot, buff momos at a quaint momo shop (Everest Mo:Mo Center). I can’t seem to find a name for it or a recipe any where. Do you have any idea what I am talking about? It was tangy, peanuty, coconuty with a generous drizzle of fresh corriander leaves. God I can’t get it out of my mind.

    • Hello Safrina,
      Thanks for dropping by. Do try the recipe and send us the pictures and reviews. We look forward to that.
      Regarding the everest mo:mo sauce, if you are talking about the spicy sauce which is served at popular everest mo:mo in Kamalpokhari then its a different. It doesn’t have dominating peanut or coconut flavors. Or did you ask about the ingredients to someone there?
      However, there is a variety of a peanut based mo:mo sauce which is a little sweet and thick in texture.
      Try this recipe, quite similar to everest mo:mo sauce. Meanwhile, we will get you the sweet peanut sauce which is well worth a try
      Cheers 🙂

      • Hi,

        Thanks for your response! Will share pictures soon. I am talking about the Everest Mo:Mo Center right next to the Diary Corporation that sells Yaks Cheese. I remember it having with a cold sauce. Sharing the pic on your Facebook page. Thanks again.

        Cheers!

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