Momo notebook recipe
Achar Masala
This is the masala for the achar, not the toasted momo filling masala. Do not toast it separately. Grind it raw, then let it bloom in mustard oil while the achar cooks. The toasted momo filling masala will still work if that is what you have, but this one is built for tomato, sesame, peanut, and mustard oil.
Yield
About 55 g achar masala.
How I use it
Use 2 to 3 teaspoons for one batch of house momo achar.
Ingredients
- 15 g cumin seeds
- 8 g black peppercorns
- 5 g fenugreek seeds
- 4 g green cardamom pods, about 6 to 7 pods
- 2 g cloves, about 6 to 8 pieces
- 5 g cinnamon stick, about 1 medium stick
- 3 g timur, or more if you like the numbness to announce itself
- 8 g dried red chillies, about 2 to 3 medium chillies
- 5 g turmeric powder
Method
- 1Break the cinnamon into smaller pieces.
- 2Grind all the spices together into a fine powder.
- 3Store in an airtight jar away from heat and light.
- 4Use 2 to 3 teaspoons for one batch of house momo achar.
Notes
The 3 g timur here is the polite version. It gives the achar a little citrusy tingle without turning the whole thing into a dare.
If you like more numbness, add more. I do.
3 g gives a gentle tingle. 5 g is properly awake. 7 g or more means your tongue has entered negotiations.
The right amount is where the achar feels alive, but the momo is still allowed to speak.