Winter is a sought-after season in South Karnataka. This is because of the abundant availability of the fragrant Avarekayi in the market. The excitement of women shopping Avarekayi is palpable, infectious, and rouses interest in people not familiar with this protein.
Avarekalu is added in possibly every dish that is prepared starting from Breakfast to Dinner and relished by all.
The other common names are Lablab Bean, Bonavista bean, and Egyptian bean. In Hindi, it is known as Bhatvas or Shimi; in Sanskrit, it is known as Nispavah. Botanical name is Lablab purpureus and belongs to Fabaceae (Pea) family.
The vine of Lablab bean itself is very beautiful and can reach to a height of 30 feet. The plant needs support to grow. As the plant matures, it becomes woody. The leaves are green, triangular, and divided into 3 leaflets. The leaves are 3 to 6 inches long.
Flowers are white or purple and looks exactly like pea flowers. They bloom in clusters on long stems that grow above the foliage.
The pods are flat and curved and add character to the plant. The pod is around 3 inches long, green or purple.
Based on the cultivar, the seeds can be white, brown, red, or black, sometimes with a white hilum. In India, the beans inside are green, glossy, and a centimetre long and have a wonderful aroma. The beans are harvested in the winter months. The early morning chill is conducive for a good harvest and the beans have a distinct aroma due to this.
In India the beans are consumes widely. In South Karnataka, Lablab bean or Avarekayi is a almost like a religion next to cricket!
The beans are rich in protein.
Lablab bean is easily grown from seeds under full sun with sufficient watering and fertilizer.