Hope you enjoy this special farm to table episode on the humble but much loved avarebele. To know what the Avarebele Mela is all about, watch our video at th-cam.com/video/RVbQW3VKKDA/w-d-xo.html Happy eating! If you'd like to support our work, please join our TH-cam membership community using the 'join' button below or on our channel home page, or visit our Patreon page at www.patreon.com/foodloverstv More options to support in description below. Follow us on Instagram for more on delicious food @kripalamanna instagram.com/kripalamanna/ or @foodloversindia instagram.com/foodloversindia/
Came to know a lot about Avarebele through your videos since last 3 years you never miss to upload a video of Avarebele Mela. Lot of hard work goes behind, thank you Farmers.
Dear Kripal, Nice to see that you are getting into the roots of our traditional food ..like Avarekai which is a must of cold season for all kannadigas ..May our farmers flurish and may our traditional food livr long ....Great show Kripal amd team !
“We have to preserve this way of life” that says it all. Look at the people glowing with simplicity and the health of hard work. There is no pretense or glossing over the great work they are doing, it seemed more like capturing them on the camera is itself robbing a lot of charm out of the actual setting. Feel like visiting this place and enjoy the fabulous home cooked dishes.
The organisers are working on adding more space, seating zones as well. Also it is for 10 days this year, up from 5 the last time. Fingers crossed, should be smoother this time around.
I sincerely wish u get the National Creators Award....more so for highlighting what we take for granted and shining the torch on small business.We would be the happiest if it's conferred on you....
The incarnation of Avarebele in so many forms from Sweets such as Obbattu, Gilebi, Halwa, Ice cream to spicy Kodubale, Nippottu, Mixture etc! The most liked vegetable Haycinth beans.
@kripal sir this is one of the best video in food lovers tv till now. Can we expect more video our rural village real nature of food , agriculture yield .
Thank u for this episode, this one is so unusual of ur type. This avare bele or hyacinth bean is very unique to Karnataka. South Karnataka has these style of delicacies, north Karnataka has their own style with this bean. This season is being celebrated since long but can be clubbed with seasons other vegetables like tingala hurali or fresh rajma, togari kaalu or fresh pigeon peas, genasu or sweet potatoes, fresh green chickpeas or hasi kadale kaalu, hasi alasandi or cowpeas, fresh chickpeas greens , double beans. The festival has to upper to international level. Other states take pride in their food, we Karnataka has much more varieties than them.
Kripal, the beans shud be peeled fresh or kept moist n shud be peeled within 2-3 days or else it smells dirty . Even the peeled kaalu goes farty like smell. The peeled kaalu that are green goes for the masala huli and the yellow ones goes for tovve. The big ones , would be skewered and barbequed and it taste like heaven. The ground nuts, avare kayi and genasu are boiled together with salt and are eaten during winters. Its gives protein, energy and heat during winters. We in our brahmin community do melogra, tovve, huli,saaru rotti, uppittu, idli, dose, kadabu, nucchina unde, kodu bale,etc, its use is exhausting.
Its great talent deskinning the bele. These skins are dried and then fed to cattle or the animals develops bloating. In cities , it strewn on the road and ones it dries the animals feed on it. this way it has developed in to a belief that the skins has to be thrown on the streets.
Sir, Kripal not only in Magadi you get Sogadu Avarekai, I can tel you most of the places in Karnataka places called Periyapatna talk region, Mysuru District region places we get Avarekai Sogadu during this December and Janaury months that's common getting this special item.. we love this
The sogadu or the smell which comes from the oil on the skin of the whole bean during the winters. Now u get it in all the seasons but flavour is not there. The picking or peeling or hitikodu is very labour intensive and the finger nails goes for a toss and it's pains. These ladies are great. The value addition is so great, one kg of the deskinned beans is 300 now, the beans are 200 kg.
In maharashtra its very famous its seasonal beans we call in marathi as pauta, and there is 1 dish in maharashtra cuisine paute bhaat which is soo good missing this things if you are abroad
Its well know that when avarekaalu season starts, the demand and prices of the other veggies drops. And what a demand it has in the city and the prices are not less than 60 (60 to 100 rupees)
In our brahmin community, during the bean's season( hyacinth bean, cowpeas, double beans, rajma beans chickpeas) , we use lot of ginger and hing to lower the gas formation n bloating. The use of spices is minimum, no garlic.
The so called home made food is the last 10 % of the food travel..we have lost the connection among the soil,seed,labour,skill,water,men and women and cows...thankful to everything🙏🙏
Loved this episode, supporting each other is how societies should function, having said that I didnt like the condescending attitude of the lady when she said instead of going to pubs come to mela, the same thing is said when they say dont eat pizza and burger eat food only on banana leaf, first off people do need change once in a while and if they want to party on a day that comes once in a year so be it, it supports economy and helps thousands of people whose livelihoods is dependent on these, from decorators, Djs, cooks, servers, auto and cab drivers, garment makers and a lot more.
We don't know how much is shared between the middlemen and value adders to the plate. Hope that people who consume have a bit of conscience about what they eat and how to respect it.
I don't look forward to this mela for the following reasons: 1) Too much crowd & mismanagement. 2) The Hygiene & Grooming standards of people who cook & serve are not welcoming. 3) Only Few Dishes are tasty , remaining are namesake & experimental. 4) No proper place to sit. no proper drinking water & rest room facilities.
I am sorry Ma'am but it is a nightmare for senior citizens to visit your mela. We tried for the past 2 years but returned disappointed. We used to visit your mela at Sajjan Rao circle but now it's really impossible
Useless comment.. government will not help if the rich farmer doesn't get rain or good cultivation for that year or continuous year... Think before you comment sir...
Hope you enjoy this special farm to table episode on the humble but much loved avarebele. To know what the Avarebele Mela is all about, watch our video at th-cam.com/video/RVbQW3VKKDA/w-d-xo.html Happy eating!
If you'd like to support our work, please join our TH-cam membership community using the 'join' button below or on our channel home page, or visit our Patreon page at www.patreon.com/foodloverstv More options to support in description below.
Follow us on Instagram for more on delicious food @kripalamanna instagram.com/kripalamanna/ or @foodloversindia instagram.com/foodloversindia/
Hey Manna - did you eat this at Four Seasons or Leela Bharatiya City ? 😂😅🤣
One of the best videos from Food Lovers to show the importance of Farmers and harvesting.
Thank you, glad you enjoyed the episode.
lots of respect to the our farmers...sply for this...
enjoyed avrekalu varieties...
🎉
Those humble village folks❤️❤️👌🏽👌🏽🙏🏻🙏🏻and the best part is you have made a video on them!❤❤👌🏽🙏🏻
@@shivaprasad6311 wonderful folks indeed.
Super Video on village life👌👌👌👌👌
Very heart touching story of the hard working farmers, god bless them🙏🙏
A big salute to VAASUANNA, Vasavi madam
Avare hidukida bele with Raavi Mudhe, with poori, with Dosa, with Idli tasty combination
Thanks alot for your support farmers kripal sir, Geetha madam, and Swati madam
Came to know a lot about Avarebele through your videos since last 3 years you never miss to upload a video of Avarebele Mela. Lot of hard work goes behind, thank you Farmers.
Deviation from Food to Farmland .
Good job .
Thank you Mrs Geetha Shiva kumar ..
Dear Kripal,
Nice to see that you are getting into the roots of our traditional food ..like Avarekai which is a must of cold season for all kannadigas ..May our farmers flurish and may our traditional food livr long ....Great show Kripal amd team !
My favourite avare bele gravy , yammy
😋
“We have to preserve this way of life” that says it all.
Look at the people glowing with simplicity and the health of hard work.
There is no pretense or glossing over the great work they are doing, it seemed more like capturing them on the camera is itself robbing a lot of charm out of the actual setting. Feel like visiting this place and enjoy the fabulous home cooked dishes.
ಹಳ್ಳಿ ಲೈಫ್ ಗೋಲ್ಡನ್ ಲೈಫ್..
much awaited mela every year and I hope this year it will be better organized
The organisers are working on adding more space, seating zones as well. Also it is for 10 days this year, up from 5 the last time. Fingers crossed, should be smoother this time around.
Great Sir. Good you are tracing back the food to its roots. This is really important. Hope you can do more for this.
Thank you for showing former life sir and avarekalu is my favourite 😍
Super
Rain fed crop is best not irrigated with water. In 50s we enjoyed our food in different type. Nostalgia for us. It has become commercial events.
Salutations to the farmers and the hardworking women 🙏
Avarekai sogadu that too from MAGADI Too good ❤❤❤
True, very special indeed.
Farmers is King 👑🎉
Dear sir u made remember all this food from u we got to know about ahvare malla
Very nice ಸೂಪರ್ ಸರ್
It's good you made a video on agriculturist
I sincerely wish u get the National Creators Award....more so for highlighting what we take for granted and shining the torch on small business.We would be the happiest if it's conferred on you....
@@harishbhat5102 just doing what we can. 🙏
That's awesome
The incarnation of Avarebele in so many forms from Sweets such as Obbattu, Gilebi, Halwa, Ice cream to spicy Kodubale, Nippottu, Mixture etc! The most liked vegetable Haycinth beans.
Avarekai is very much Bangalore's speciality. Please share this video. Bangalore is not just about pubs, idilis, dosas and filter coffee.
God bless this farmers 🙏
Awesomee
Best video it was unique 👏👏
Awsome to see entire chain
@kripal sir this is one of the best video in food lovers tv till now. Can we expect more video our rural village real nature of food , agriculture yield .
Thanks! Glad you enjoyed it. 🙏
Loved it ❤
tx for sharing the details, i was just thinking about it yesterday
It's my native Magadi❤
Super sir
Thank u for this episode, this one is so unusual of ur type. This avare bele or hyacinth bean is very unique to Karnataka. South Karnataka has these style of delicacies, north Karnataka has their own style with this bean. This season is being celebrated since long but can be clubbed with seasons other vegetables like tingala hurali or fresh rajma, togari kaalu or fresh pigeon peas, genasu or sweet potatoes, fresh green chickpeas or hasi kadale kaalu, hasi alasandi or cowpeas, fresh chickpeas greens , double beans. The festival has to upper to international level. Other states take pride in their food, we Karnataka has much more varieties than them.
Very nice informative video
Hope this year is more organised mela
Kripal, the beans shud be peeled fresh or kept moist n shud be peeled within 2-3 days or else it smells dirty . Even the peeled kaalu goes farty like smell. The peeled kaalu that are green goes for the masala huli and the yellow ones goes for tovve. The big ones , would be skewered and barbequed and it taste like heaven. The ground nuts, avare kayi and genasu are boiled together with salt and are eaten during winters. Its gives protein, energy and heat during winters. We in our brahmin community do melogra, tovve, huli,saaru rotti, uppittu, idli, dose, kadabu, nucchina unde, kodu bale,etc, its use is exhausting.
❤❤❤
Its great talent deskinning the bele. These skins are dried and then fed to cattle or the animals develops bloating. In cities , it strewn on the road and ones it dries the animals feed on it. this way it has developed in to a belief that the skins has to be thrown on the streets.
Sir this is a very unique vlogs
My Favorite
❤
ಮಾಗಡಿ ಸೊಗಡಿನ ಅವರೆಕಾಯಿ ತಿಂದವರೇ ಬಲ್ಲರು ಅದರ ರುಚಿಯನ್ನು! ನನಗೆ ಹಿತುಕಿದಬೆಳೆ ಸಾರು ಅಂದ್ರೆ ತುಂಬಾ ಇಷ್ಟ 😋
Nija howdu! 🙌
Magadi❤
Sogudu means I think when I was Kid I remember it has to be like sticky and natural organic smell
Sogadu means the dew on the beans.
Where there is respect and love english kannada, jeans panche,jade and hat can all go together....
Since centuries, they have been frying in Kolar district and Chintamani areas. This is not their research project and product.
Sir, Kripal not only in Magadi you get Sogadu Avarekai, I can tel you most of the places in Karnataka places called Periyapatna talk region, Mysuru District region places we get Avarekai Sogadu during this December and Janaury months that's common getting this special item.. we love this
The sogadu or the smell which comes from the oil on the skin of the whole bean during the winters. Now u get it in all the seasons but flavour is not there. The picking or peeling or hitikodu is very labour intensive and the finger nails goes for a toss and it's pains. These ladies are great. The value addition is so great, one kg of the deskinned beans is 300 now, the beans are 200 kg.
In maharashtra its very famous its seasonal beans we call in marathi as pauta, and there is 1 dish in maharashtra cuisine paute bhaat which is soo good missing this things if you are abroad
In south it's avarekalu and in north karnataka it's kadale green season which is almost in the peak.
Its well know that when avarekaalu season starts, the demand and prices of the other veggies drops. And what a demand it has in the city and the prices are not less than 60 (60 to 100 rupees)
Can you please arrange for Avarekayi Usli recipe before this season is over ?
Deep fried avarebele I buy in a shop in jaya nagar 4th block
Atleast this time you will organize well hope we won't get disappoint this time last time it was pathetic
In our brahmin community, during the bean's season( hyacinth bean, cowpeas, double beans, rajma beans chickpeas) , we use lot of ginger and hing to lower the gas formation n bloating. The use of spices is minimum, no garlic.
The so called home made food is the last 10 % of the food travel..we have lost the connection among the soil,seed,labour,skill,water,men and women and cows...thankful to everything🙏🙏
Known as Waal beans in Maharashtra
No farmer No food....
Can you provide the location in Magadi please and address of Ramanna
Loved this episode, supporting each other is how societies should function, having said that I didnt like the condescending attitude of the lady when she said instead of going to pubs come to mela, the same thing is said when they say dont eat pizza and burger eat food only on banana leaf, first off people do need change once in a while and if they want to party on a day that comes once in a year so be it, it supports economy and helps thousands of people whose livelihoods is dependent on these, from decorators, Djs, cooks, servers, auto and cab drivers, garment makers and a lot more.
When the Avarebele mela starts this year?
27th December to 5th Jan, it's on for 10 days this year.
Swathi Mam Nim Hosting Chenagittu In Kannada
Kindly Clarify
whether it's 25 quintals or 25 tons per acre?
Tons not possible sir. No crop can have a yield of 25 tons per acre.
We don't know how much is shared between the middlemen and value adders to the plate. Hope that people who consume have a bit of conscience about what they eat and how to respect it.
Alle avre( they are there only) pandava avarekayi story
Can we know the exact location of basavanapalya in Magadi talk.
In which route or the contact number of the person who grows avarekayi
There r plenty of farmers who grow avrekai , when u r joing an that way just contact any one village they will give u
@@lohith5810I have asked the contact number of the person in the video.
I very well know that better than you the one who grow sell also
Eat Avarabele after removing outer Skin otherwise it will give stomachache.
I don't look forward to this mela for the following reasons:
1) Too much crowd & mismanagement.
2) The Hygiene & Grooming standards of people who cook & serve are not welcoming.
3) Only Few Dishes are tasty , remaining are namesake & experimental.
4) No proper place to sit. no proper drinking water & rest room facilities.
I am sorry Ma'am but it is a nightmare for senior citizens to visit your mela. We tried for the past 2 years but returned disappointed. We used to visit your mela at Sajjan Rao circle but now it's really impossible
That is not true. Bean can be peeled even after 3 or 4 days.
sir,
i need seeds of this variety, kindly please provide the contact number of the farmer
Sorry Swati madam
Eating so much avarekalu isn’t healthy for atmosphere 😅
Rich farmers should be taxed.
Useless comment.. government will not help if the rich farmer doesn't get rain or good cultivation for that year or continuous year... Think before you comment sir...
😂come and do agriculture you get to know how rich farmers are
Why is his Kannada speaking skills so like he is trying too hard??
1 st view 😊❤
i am first view
Super