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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Syabhaley – The juicy and crunchy Tibetan import

Having grown around in a neighborhood with significant population of Tibetans and Nepal’s largest Buddhist pilgrimage site – Syabhaley has been ubiquitous in my day to day food quirks.  With the sprawl of Tibetan community (more than a 100 years now), there has been a natural onset of a good number of Tibetan eateries in and around Boudhanath Stupa. And to this day, new openings are coming up. With this onset, Syabhaley was among many other Tibetan imports that seem to assimilate in the Nepali food culture. With all the travelling and influence that Syabhaley took to get here, it has become a deviation of its own to differ from what Syabhaley in Tibet actually is. It is interesting to note and study what changes occurred though this entire cultural and geographically withering journey. However for now, we get to the basics of Sybahaley.

syabhaley boudhanath tibet

Above: Syabhaley at Tibet Kitchen,Boudha Circle. The only reason we would recommend the Syabhaley here is for the view and the ambience. But Tibet Kitchen offers a lot of better options to eat on that front

Syabhaley is a meat-filled deep fried pie or an Empanada sort of Tibetan snack. To us South Asians it would more over compare to a samosa but with meat and a different shape. I can recollect telling my mom that I just ate a ‘Tibetan samosa’ while she inquired me as I came back after hanging out with my street friends in the evening post school. Calling it samosa helped her instantly associate it as ‘that fried Tibetan snack that looks like flat samosa’. Although there is a noticeable difference between cooking methods and the taste characteristics of the two.

syabhaley tibet full

A good Syabhaley is characterized by being fluffy and crunchy. Never too full of the meat filling but always juicy.

syabhaley tibet inside

Here is a Kathmandu Foodie’s guide to eating Syabhaley the ‘Syabhaley Way’. We recommend Syabhaley at New Mechung Restaurant, Boudha Main Street.

how to eat syabhaley guideWith this juicy to-do on your checklist, hope you can make a point and treat your taste buds this holiday. Happy Dashain Folks

Kushal Goyal

Mushroom Pohe with a zing

mushroom_pohe_2

Simple but grateful deviation from usual throw in of fried rice or 2 minute noodles. Pohe is a Marathi dish primarily made out of Chiura, something which is an indispensable item in a Nepali household. Toss in any vegetable or leftover meat chunks lying in your fridge and it works. We give it a twist of taste with a zing of mint. Refreshing and filling midnight snack for your weekend adventures in the kitchen. Continue reading