Radish Pods Gravy (Mulangi Saangi Ambat)

Mulangi Saang are tender beans of radish that have small seeds. If you don’t take out radish roots when they are grown and leave for few more days, the plants develop these pods. These are very delicious and used to make a couple of dishes when available. At my maternal town – Sirsi, these were very popular and available in Santhe – a weekly market similar to farmer’s market, where the farmers sell all kinds of vegetables. I have grown up eating these from a young age.

At my husband’s place, our supply used to come from a neighbor who had a big vegetable garden, now they have converted it into something else, so we usually buy it from outside. Many people here do not know about these delicious beans, as they are not very common in this part.

We found these last week at Indian store here. It was a pleasant surprise. We bought a big batch and I made this gravy. These beans are not as long as green beans. So just remove the ends and use them.

1/2 cup toor dal
1/2 cup fresh/frozen coconut
3/4 cup radish pods (mulangi saang)
1 tea spn coriander seeds
1/2 tea spn tamarind extract or 2 pieces of tamarind
1 tea spn mustard seeds
A pinch asafoetida
4-5 red chillies
A pinch turmeric
4-5 curry leaves

Cook toor dal along with radish pods and a pinch of turmeric till dal is done.
Heat a little oil and add coriander seeds. Grind with coconut, red chillies and tamarind to a smooth paste.
Add the paste to cooked dal mixture, add enough water, salt to bring it to a gravy consistency. Bring it to a boil and take off the heat.
In another pan, heat oil and add mustard seeds. When they start popping, add curry leaves cut into pieces, asafoetida. Pour this over the gravy and immediately close the lid.
Serve hot with rice and any side dish.

Serves : 4-5
Preparation time : 20 mins

Variations : Those who do not want to use coconut for any reason can leave it out and use double the amount of dal. Follow the remaining recipe as mentioned above (for the paste just grind together fried coriander, chillies/chilli powder and tamarind). It tastes very good this way too.


28 Comments for “Radish Pods Gravy (Mulangi Saangi Ambat)”


Wow ,This is the first time I am coming across this name.The picture of the beans looks familiar but I do not know what it is called in telugu.The dish looks very delicious and nice step by step presentation.I will try to find it at the nearby Indian grocery.Do you know other names for it.



Hello Aayi,
i have never heard about this. I will try to check them out and try this…..another new variety dish on my list to prepare. Thank you so much for posting. Dhanu



Varad pacchi made this for dinner today along with Batatye Talasani. Made a great dinner. It was called Punjabi Moogra in the Indian store. If not for your post, i would have never tied this veggie. Thanks for posting



These are also called “Mogri” “Mogri sang”.

I have even heard them being refrred to as “Mogar” and other communities use it too.

One of my Sindhi friends does..

I recently got them from the Indian store here and made a Talasani with Potato. A few I used in Kholmbo (Amchi Sambar).

I have always loved the flavour of these delicate moolnagi sangas.

renuka pradhan


Dad used to love it. Mom always made it with chana daal. Thanx for reminding of it , wonder if i can find it in nz. Someday may be.


I have brought this yesterday from Indian store because of your post.
Will try and let you know the results.
thanks for introducing a new vegetable.


kavitha naveen



I stay in Dubai, i saw this vegetable in one of the supermarkets, but dint know wht it was.. next time if i find it i will surely prepare this curry and reply you. thanks



Hi shilpa

Thanks for sharing receipe, never knew about these pods before, after lloking at this receipe, found pods in our indian store , i brought it & made this sambar, its so good



These are called “dhingri” in kannada(northern part of Karnataka, where I grew up)… This is eaten with Jowar Roti there.
I was struggling to find it here in the US all these days. I chanced upon this recipe and found out the name.. I will definitely search for it in the Indian store this weekend.



found these pods in Indian store y’day.
We prepare balaka with these , ie, like salty chillies we fill some cooked salted saabudaana in this n dry them. Then fry them n use as side with rice or roti..
Thank u for this new recipe . Trying it today..
Thank u…:)



Oh man. It’s been 13 years since I saw these back in those days in north Karnataka India-my native in that region. I love these. I miss these. Now I am whining and cribbing for these. Thanks for posting such lovely photos of these.

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.