Tibetan Sauces

Dipping Sauce for Momos


  • 1 Tbsp soy sauce
  • 1 Tbsp vinegar
  • 1 Tbsp chile oil
  • 1 piece of fresh ginger (about 1/2 inch long), shredded


Combine all ingredients.


Yield: 1 cup


  • 1/2 onion, chopped
  • 2 cloves garlic, chopped
  • 1 Tbsp vegetable oil
  • 1 tsp Curry Powder
  • 2 to 3 jalapenos, thinly sliced
  • 2 to 3 tomatoes, chopped
  • Salt
  • Lime Juice


Saute onion and garlic in oil until onion is soft. Add Curry Powder, tomatoes and chiles and simmer over low heat until tomatoes are cooked through and mixture has a saucelike consistency. Season with salt and lime to taste 

Source: Hot & Spicy by Marlena Spieler 

Kopan Masala

A sweet aromatic mixture of dried spices used in many dishes at Kopan Monastery.

A commercial masala called “Garam Masala” is available in some stores.

Makes 1/2 cup


  • 1/3 c. coriander seeds
  • 1/4 c. cumin seeds
  • 10 black cardamom pods, peeled
  • 15 pale green cardamom pods, peeled
  • 25 cloves
  • 2 cinnamon sticks, broken up
  • 1 tsp. black peppercorns
  • 1/4 tsp. fresh nutmeg, ground


  • Mix together and grind finely, but not to powder, with a coffee grinder, spice grinder, mortar and pestle, rolling pin, or food processor.
  • Stir in an air-tight jar.

Coriander Chili Sauce

(Sonam Penzom Sibeh)

There are two versions of this popular Tibetan chili sauce, one with yogurt and one with tomato. The sauce does not keep for longer than a few days because the fresh cilantro loses flavor quickly.


  • 1 bunch cilantro
  • 4 – 5 small green chilies or 2 jalapeño chilies
  • 1/2 cup dried crushed red chilies
  • 1 cup yogurt or 1 large tomato
  • 4 – 5 cloves garlic
  • 1 teaspoon salt
  • 1/2 cup water


Cut the cilantro into short lengths.

If you are using tomato, cut it into quarters. 

Place all the ingredients together in a blender and blend until just uniform but still a little chunky.