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Lablab purpureus hyacinth bean Kacang biduk Fabaceae
 

hyacinth bean, Lablab purpureus, Kacang biduk

 
hyacinth bean, Lablab purpureus, Kacang biduk

Lablab purpureus commonly known as the hyacinth bean, Indian bean, a species of bean in the family Fabaceae, is widespread as a food crop throughout the tropics, especially in Africa, India and Indonesia. It is called avarai in Tamil. In western Maharashtra, especially Konkan region, these beans are grown as vaal (वाल). It is also called avarekaalu in Karnataka and is is very famous its its curries (avarekalu saaru), salad (avarekaalu usli) and sometimes even the outer peel of the seed is taken out and the inner soft part is used for a variety of dishes. That form, hitakubele avarekalu, means pressed (hitaku) hyancinth bean. A traditional food plant in Africa, this little-known vegetable has potential to improve nutrition, boost food security, foster rural development and support sustainable landcare.
Growth
The hyacinth bean grows as a vine, producing purple flowers and striking electric-purple coloured seed pods. Lablab bean is a good choice for a quick screen on a trellis or fence. It grows fast, has beautiful, fragrant flowers that attract butterflies and hummingbirds, and it even produces edible leaves, flowers, pods, seeds and roots. Dry seeds are poisonous due to high concentrations of cyanogenic glucosides, and can only be eaten after prolonged boiling.
It is also grown as forage and as an ornamental plant. In addition, this plant is also cited as a medicinal plant and a poisonous plant.

In Maharashtra, a special spicy curry, known as vaala che birde , is often used during fasting festivals during Shravan month.

In the Telangana region of India, bean pods are cut into small pieces and cooked as spicy curry in Pongal festival season, along with bajra bread; it has been a very special delicacy for centuries.

In Huế, Vietnam, it is the main igredient of the dish ch đậu vn.

In Kenya, it is known as njahi, and is popular among the Kikuyu group. It is thought to encourage lactation and has historically been the main dish for breastfeeding mothers. Beans are boiled and mashed with ripe and/or semi ripe bananas, giving the dish a sweet taste.

     
hyacinth bean, Lablab purpureus, Kacang biduk hyacinth bean, Lablab purpureus, Kacang biduk hyacinth bean, Lablab purpureus, Kacang biduk

 

  

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