Discovering

Avarekalu

: The Protein-Rich Legume

Avarekalu is a legume that originates from the family of Fabaceae and is botanically known as Lablab Purpureus. It is primarily cultivated during the winter season, when the plant thrives in Karnataka's fertile lands. 

Although avarekalu is predominantly known as hyacinth beans, it goes by many regional names, including mochai in Tamil, lilva in Gujarati, and papdi in Hindi. 

Why Include Avarekalu in Your Diet?

Avarekalu is rich in protein, which can aid in muscle growth and repair. So, it is a good alternative to animal protein, especially for vegetarians and vegans. Apart from proteins,

avarekalu is rich in vitamin C, vitamin K, and antioxidants. All of these nutrients support healthy metabolism and boost immunity. Apart from the health aspect, here are some other reasons to savour avarekalu.

The Versatility of Avarekalu 

Avarekalu is a versatile bean when we study its culinary uses. This versatile ingredient can be used in both traditional recipes and modern dishes. 

In Karnataka, avarekalu is the key ingredient in regional recipes like avarekalu sagu (a flavourful curry made with coconut and spices), avarekalu usli (a nutritious stir-fry dish), and avarekalu akki rotti (a rice flour pancake packed with the legume).

You can also add it to soups, stews and salads if you intend to give them texture and a nutty flavour. The mild taste of avarekalu allows it to pair well with a wide array of spices and ingredients, making it a delightful addition to any culinary creation. 

Cultural Ties 

Beyond its culinary uses, avarekalu is deeply connected with the culture of Karnataka. During the winter months, when avarekalu is harvested, the state comes alive with the Avarekai Mela (Avarekalu Fair). 

This event showcases the culinary heritage of avarekalu, with various stalls offering dishes made solely from this legume. The fair attracts both locals and visitors who gather to celebrate this beloved ingredient and indulge in its gastronomic delights. 

Sustaining Livelihoods 

Avarekalu cultivation not only contributes to the vibrant culinary culture of Karnataka but also plays a significant role in the local economy. The farming and trading of avarekalu provide livelihoods for many farmers and traders in rural areas. This legume's popularity and demand create opportunities for individuals to earn a living and support their families. 

Some Tips for Cooking Avarekalu 

1.      Peeling avarekalu from its pods can be a tough task. You can soak it in water for a while for easy peeling. However, the best way to peel them is to freeze them overnight and squeeze them out in the morning. 

2.      If you want to make avarekalu curry, first peel it from its pods, then remove the thin cover that protects the seeds. 

3.      If avarekalu seeds are cooked with their cover on, they take a longer time to cook. 

Takeaway

Avarekalu is more than just a legume; it is a nutritional powerhouse, a versatile ingredient, and a symbol of culinary lineage. With its impressive protein content, abundant nutrients, and culinary adaptability, avarekalu deserves recognition on the global culinary stage. 

Whether enjoyed in traditional recipes or included in innovative dishes, this legume offers a taste of Karnataka's rich culinary tradition and provides a nourishing boost to your health. So, embrace avarekalu and unlock its nutritional potential to embark on a delicious and wholesome journey.