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Muland Saangi Ambat (Radish Pod Gravy)
Muland Saangi Ambat (Radish Pod Gravy) is a traditional Indian recipe for a classic stew of pigeon peas and coconut with radish pods in a lightly-spiced sauce. The full recipe is presented here and I hope you enjoy this classic Indian version of: Radish Pod Gravy (Muland Saangi Ambat).
prep time
20 minutes
cook time
90 minutes
Total Time:
110 minutes
Additional Time:
(+over-night soaking)
Serves:
6
Rating: 
Tags : CurryVegetarian RecipesSpice RecipesBean RecipesIndian Recipes
Radish pods originally came to Britain from Java in 1815. These are radishes specially bred to produce edible pods. Edible-pod radishes also are called aerial radishes, podding radishes, or Java radishes after their place of origin, and in general they do not even have the enlarged taproot one associates with radishes. In Germany, a variety named Munchen Bier has both edible pod and root. The large black radish is sliced, buttered and eaten as a snack with dark beer — as are the pods.
Of course, all radish seed pods are edible. Just pick them before they begin to dry and turn brown. What makes Java radishes special is that they are bred to produce large seed pods and these are then harvested and eaten or sold (they are a common feature in Indian markets). They were also used frequently in Victorian cookery for Indian-style pickles and preserves.
The pods are spicy and taste very similar to radish root. However, they mellow significantly upon cooking. It's best to use them as a flavouring for salads. They can also be topped and tailed and added raw to soups and they make an excellent pickle. Though the flavour diminishes, they work well in stir-fries as they hold their shape and crispness well.
I often add them, along with carrots, celery, mange-tout and cucumber to a plate of crudites (sliced into
batons). Other classic podding radishes include Madras and Rat-tail.
Method:
Wash the pigeon peas, place in a bowl, cover with water and set aside to soak over night. The following day, drain the beans, place in a pot, cover with plenty of water, then bring to a boil, reduce to a simmer and cook for about 60 minutes, or until almost tender.
Drain the peas, place back in a pan, with the radish pods, cover with water and add a pinch of turmeric. Bring to a boil, reduce to a simmer then cover and cook for about 20 minutes or until the beans are tender.
In the meantime, heat a little oil in a pan, add the coriander seeds and fry until aromatic. Transfer to a spice grinder or a mortar and grind with the coconut, chillies and tamarind until you have a smooth paste. Stir this paste into the cooked pigeon peas mixture then add enough water to give you the consistency of gravy. Season with salt, to taste, bring to a boil and cook until you have the desired consistency.
In a separate pan, add a little oil and fry the mustard seeds until they begin to pop. At this point add the curry leaves and the asafoetida. Cook for a few minutes then pour over the gravy. Secure the lid and cook for 1 minute then serve as an accompaniment to rice and a side dish.
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