An authentic recipe to chicken momos and the accompaniments! Delicious is the word for these!
So I have a new househelp who is from the Nepal and the day she came we both were discussing momos and thupa and more dishes that she can teach me how to make perfectly. I do make all of them but the momos, they never kind of turn out perfect. So couple of days after she had settled down in the house, we embarked on the journey of making chicken momos.
Momos are essentially the Nepali cousins of the dumplings, for those who don’t know them (is that even possible I ask?). Traditionally stuffed with chicken or pork, momos are now increasingly being stuffed with new ingredients as the experimenting continues. I even saw Paneer momos somewhere once.
They are traditionally steamed in huge aluminium vessels in multiple layers for steaming them, you can also steam them in bamboo steamers. The steamer we had was small and needless to mention, I didn’t have the device to steam they use traditionally, so I ended up using my steel colander and kept it in the cooker and it worked perfectly.
The chutney which my househelp suggested was very different from the red chutney which I am used to eating with, when I eat momos outside. But she said this is what they eat more often and not the red one, it was essentially a coriander chutney with green chillies, soya and vinegar. Very different from the usual green chutney I make.
It was a delightful lunch that day. She also told me that usually this is eaten with a light soup they make, essentially chicken soup pieces (essentially bones) boiled with salt, coriander, turmeric and water. Not much spice but such simple and beautiful flavour and dipped in that the momo was brilliant. Now it does make a perfect meal option, doesn’t it?