Lab Lab beans or avarakai, scientifically known as Lablab purpureus, are a type of legume characterized by their slender green pods containing edible oval-shaped seeds. These pods, typically measuring 2-4 inches in length, have a vibrant green hue, and the seeds inside are known for their mild, earthy flavor and crunchy texture. It’s worth noting that while some Lab Lab beans are commonly eaten tender, others are cultivated primarily for their seeds.
These beans are highly versatile and can be enjoyed fresh, cooked, or dried, offering various culinary options. Now, let’s explore the medicinal benefits and cultural significance associated with Lab Lab beans.
Traditionally, Tamil villagers would erect trellises with branches outside their houses and grow avarakai every year. They are really a traditional vegetable and much loved by Tamil people. Industrialized agriculture produces French beans, and slowly, they take the place of more seasonal vegetables.
The solution to this is so simple: honor your culture and eat local food.
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