Names of Allah

Friday, February 25, 2011

Lablab purpureus

Lablab purpureus
Hyacinth bean plant
Scientific classification
Kingdom: Plantae
(unranked): Angiosperms
(unranked): Eudicots
(unranked): Rosids
Order: Fabales
Family: Fabaceae
Genus: Lablab
Species: L. purpureus
Binomial name
Lablab purpureus
(L.) Sweet
Lablab purpureus (syn. Dolichos lablab L., Dolichos purpureus L., Lablab niger Medikus, Lablab lablab (L.) Lyons, Vigna aristata Piper, and Lablab vulgaris (L.) Savi[1]), commonly known as the hyacinth bean, Indian bean, Seim (Guyana as well as Trinidad and Tobago), Egyptian bean, Bulay (Tagalog), Bataw (Bisaya), or đậu ván (Vietnamese), is a species of bean in the family Fabaceae that 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 and called as Vaal (वाल).It is also called as "Avarekaalu" In Karnataka and is is very famous its its curries (Avarekalu Saaru), Salad (Avarekaalu Usli) and sometimes even its outer peel of the seed is taken out and the inner soft part is used for a variety of dishes. That form is called as "Hitakubele Avarekalu" which means Pressed(Hitaku) and Avarekalu (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.[2]


Seeds of the purple hyacinth bean
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.[3]
Pods of hyacinth bean
It is also grown as forage [4] and as an ornamental plant.[5] In addition, this plant is also cited as a medicinal plant and a poisonous plant.[6] [7]
In Maharashtra, a special spicy curry known as Vaala che Birde (वालाचे बीरडे). This delicacy is often used during fasting festivals during Shravan month.
In Telangana region of India, bean(చిక్కుడు) pods cut into small pieces,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 chè đậu ván.
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 sweetish taste.

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