Spicy dipping sauce for Momos
Momos are generally served with a spicy chilli/garlic sauce. The ones you get in local stalls/kiosks are usually diluted and watery. The spicy red sauce infused with rustic flavours of chillies, garlic and tomatoes compliment the moderately spiced Momos quite well.
The recipe is adapted from smithakalluraya.com. I used dry red chillies. The same recipe can be doubled. The amount of chillies and garlic entirely depends on your spice tolerance.
Have you tried any other dipping sauce for Momos? I’d love to hear your suggestions in comments.
Dish: Chilli garlic sauce
Time: 30-40 minutes
- Red Chillies – 8
- Garlic cloves-5
- Water-1/2 cup or as required
- Sugar-1/2 tsp(optional)
- Salt-As required
- Oil-As required
- Vinegar-1 tsp
- Corn flour-2 tbsp
Add red chillies to a bowl of boiled water and leave it aside for 15-20 minutes
In a mixie/food processor add red chillies, garlic cloves, sugar, salt, vinegar and blend into a smooth paste
Heat a tbsp of oil in a kadai/wok(on medium flame), add the chilli-garlic paste and bring to a boil.
Simmer it for 10-12 minutes so that the raw smell goes off and the flavours blend together.
Meanwhile add cornflour to 2 tbsp of water and mix well taking care of lumps.
Once the chilli-garlic mixture boils, add cornflour mixture and saute simultaneously.
You will notice that the sauce begins to thicken. If it becomes more thick, add little water and stir
Bring to a boil and switch off the flame
It can be served with Momos as a dipping sauce or used as a sauce for noodles/fried rice.
It stays good for up to a week when refrigerated.