Silam ko Achar (Perilla Seed Dip)
エゴマの香ばしさが爆発！ネパール流の「最強のふりかけディップ」
Description
A highly aromatic, rich dip sauce (Achar) starring the aforementioned 'Silam' (Perilla seeds). Alongside sesame-based 'Til ko Achar', it frequently appears on tables as Momo sauce or Dal Bhat flavor changer. A magical paste only Nepalis can make, fusing the Lamiaceae-specific cooling sensation and tomato sourness.
Classification: Sauce, Dip, Perilla Paste
Shops selling Silam ko Achar (Perilla Seed Dip)
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The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
- Silam(Perilla seeds)
- Tomato
- Green Chili
- Garlic
- Salt
- Lemon juice
Instructions
- [Authentic Recipe]
- [Roast Silam]: Dry-roast Silam (Perilla seeds) slowly in an unoiled pan until crackling and aromatic; cool.
- [Roast Tomato]: Roast raw tomato and green chili over open flame until skins are pitch-black; peel tomato.
- [Grind]: Put roasted Silam, roasted tomato/chili, raw garlic, and salt in a Silauto (mortar) or blender; add a little water (or lemon juice) and grind thoroughly into a smooth paste.
Learn more Substitutes, pairings, tips
Key spices
Silam(Perilla roasted aroma)、Roasted tomato umami
Substitutes at Japanese supermarkets
Substitute with 'Roasted Sesame' (making Til ko Achar), or obtain JP 'Egoma seeds' to make it
Pairing
Momo (Nepali Steamed Dumplings) / Dal Bhat Rice / Boiled Potatoes
Trivia
Slightly darker and wilder in taste than sesame paste (Til). Nepali mothers design the table's aroma by deciding 'Let's use sesame today' or 'Let's use Silam today' depending on the mood or dish.
Eating tips & etiquette
Dip Momo or mix slightly into white rice to eat like a 'rice companion (furikake)'. The rich fat and roasted aroma of Silam give overwhelming depth to curry flavors.
Allergen
None