Mori Ambat

Name: Mori Ambat
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: south_indian
Ingredients: 1.5 cup curd (sour, whisked smooth); 1 cup water (for thinning curd into buttermilk); 0.5 cup coconut (fresh, grated); 3 pcs green chili (slit lengthwise); 1 inch ginger (peeled and roughly chopped); 1 pinch turmeric powder; 0.5 tsp salt; 2 tsp coconut oil (for tempering); 0.5 tsp mustard seeds; 0.5 tsp cumin seeds; 8 pcs curry leaves (fresh); 1 pinch asafoetida; 2 pcs dried red chili (broken in half); 2 tbsp coriander leaves (chopped, for garnish)

RATING

4.4/5(55)

TASTE SCORE

8/10

A light, tangy Konkani curry made with buttermilk and fresh coconut, delicately spiced with green chilies and ginger. This coastal favorite cooks in minutes and pairs perfectly with steamed rice for a comforting meal that feels both refreshing and satisfying.

PREP

10m

COOK

15m

SERVES

1 KATORI

121 cal

SERVINGS

METHOD · 7 STEPS

prep · ~2 min
Grind the coconut masala paste.
1.Add grated coconut, ginger, and 2 tbsp water to a small grinder jar.
2.Grind to a smooth, fine paste. Set aside.
mix · ~1 min
Whisk the buttermilk.
1.In a bowl, whisk the sour curd with 1 cup water until smooth and lump-free.
2.Stir in turmeric powder and salt. Mix well.
TIPMake sure the curd is at room temperature. Cold curd can curdle when heated.
simmer · ~8 min
Simmer the buttermilk with masala paste.
1.Pour the buttermilk mixture into a heavy-bottomed pan.
2.Add the coconut masala paste and slit green chilies. Stir gently.
3.Place the pan on low heat. Warm slowly, stirring continuously in one direction.
4.As soon as tiny bubbles appear at the edges and steam rises, remove from heat immediately.
TIPNever let it come to a full boil — the buttermilk will split. Stir continuously and watch for the first sign of steam and bubbles.
temper · ~2 min
Make the tempering.
1.Heat coconut oil in a small tadka pan over medium heat.
2.Add mustard seeds and let them splutter completely.
3.Add cumin seeds, broken dried red chilies, curry leaves, and asafoetida.
4.Fry until fragrant and curry leaves turn crisp, about 30 seconds.
mix · ~1 min
Pour the tempering over the curry.
Immediately pour the sizzling tempering over the warm curry. Swirl the pan gently to mix in the aromatic oil.
rest · ~5 min
Rest briefly before serving.
Cover the pan and let the curry rest for 5 minutes. This allows the flavors of the tempering to infuse into the buttermilk.
garnish
Garnish with fresh coriander and serve hot with steamed rice.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Use sour curd (yogurt that has been left out for 6-8 hours) for authentic tanginess.
2
Whisk the curd and water thoroughly until completely smooth to prevent lumps in the curry.
3
Always heat the curry on the lowest possible flame and stir continuously in one direction to prevent curdling.
4
Remove the pan from heat the moment you see tiny bubbles at the edges — do not let it boil.
5
Let the tempered curry rest for 5 minutes before serving so the tadka flavors meld into the buttermilk base.
6
For best results, use freshly grated coconut instead of frozen or dried coconut.
7
This curry tastes even better the next day — store in the fridge and reheat gently on low heat.

RECIPE VARIATIONS

Adapt it for your goals.

Dairy Free / Vegan

Dairy-Free / Vegan

Replace the curd with thick homemade cashew or coconut yogurt to keep the same tangy, creamy texture without dairy. Use a pinch of citric acid or lemon juice to mimic the sourness of fermented buttermilk.

Spicier

Add 2-3 more green chilies (slit) and crush a small piece of dried red chili into the coconut paste for a fiercer heat that cuts through the creaminess.

Nut Free

Nut-Free

Swap the coconut for 1/4 cup roasted split chickpea flour (besan) whisked into the buttermilk — it thickens similarly and adds a mild nuttiness without allergens.

Protein Boost

Add 1/2 cup of cooked chana dal (Bengal gram) or boiled toor dal along with the masala paste for a heartier, more filling version that pairs beautifully with rice.

Low Oil

Low-Oil

Skip the tempering and instead stir in 1/2 teaspoon of ghee or coconut oil at the end with the curry leaves and mustard seeds for a lighter but still aromatic finish.

HEALTH BENEFITS

Why this is on our healthy list.

✓

Probiotic-Rich Base

Sour curd is a natural source of live probiotics that support gut health and digestion, especially when not overheated (as this recipe gently warms it).

✓

Anti-Inflammatory Spices

Turmeric and ginger provide curcumin and gingerol, both known for their anti-inflammatory properties, while asafoetida aids digestion and reduces bloating.

✓

Electrolyte Balance

Coconut flesh and water provide potassium and magnesium, which help maintain fluid balance and muscle function, especially in warm climates.

✓

Low-Calorie Comfort

This light curry uses minimal oil and no heavy cream, making it a satisfying yet low-calorie option compared to many Indian gravies.

QUESTIONS?

Frequently asked questions

It likely came to a full boil or was heated too quickly. Mori ambat must be warmed gently on the lowest heat and removed the instant steam rises and tiny bubbles appear at the edges.