<p>The 25th edition of <a href="https://www.deccanherald.com/tags/avareblele-mela">Avarebele Mela</a> kicks off this Friday at the National College Ground in Basavanagudi. The annual festival to celebrate hyacinth beans, locally known as avarekalu or avarebele, will be held over 10 days to mark the landmark edition.</p>.<p>Started in 2000, the festival is usually held over five days. It is known for showcasing innovative dishes made with the popular bean, from avarebele dosa to halwa, Mysore pak, chikki, chaats, and ice cream.</p>.Sacred Heart class of ’99 reunites after 25 years.<p>Approximately 20 tonnes of avarebele will be used to make 125 types of food items, priced between Rs 10 and Rs 100. Soup shots, chocolate bars, and pasta are new dishes this year.</p>.<p>“We’ll even use mayonnaise made with avarebele. There will also be a live baking counter to make puffs and other delicacies from avarebele,” shares Swathi K S, proprietor of Shree Vasavi Condiments, which organises the festival. These will be in addition to the avarebele staples such as dosa, holige, uppittu, and vada.</p>.<p>Additionally, farmers from across the state will sell the bean in bulk at the venue. A kilogram of avarekai is selling for about Rs 350 currently.</p>.<p>The preparations are in full swing. Swathi said, “We’ve rented out the entire ground and extended the mela by five days to ensure there is no crowding. In the past, the turnout has always exceeded our expectations.” The number of stalls and service staff have also been increased.</p>.<p>An express counter is being set up for better crowd management. “The venue will be divided into two parts. While entry to the general area will be free, a ticket of Rs 100 will be charged to access the express counter area. It will feature seating,” she adds. Senior citizens and pregnant women won’t be required to purchase tickets.</p>.<p>December 27 to January 5, 11 am to 11 pm, at National College Ground, Basavanagudi.</p>.<p><strong>How it started </strong></p>.<p>Every year, avarekayi and its peeled variety flood the market between November and January. But they weren’t a favourite among Bengalureans until the turn of the <br>21st century. </p>.<p>Circa 1995, when farmers from Magadi brought their produce to Bengaluru, almost 50% would go to waste as the bean was not popular among city folk. That’s when Swathi’s mother Geetha Shivakumar started buying unsold peeled beans from them at the end of the day. She would try different recipes with them. “She started selling these food items under the brand of Shree Vasavi Condiments,” Swathi says. </p>.<p>It was in 2000 when Geetha decided to organise a festival to help farmers she had been buying the avarebele from. It featured all of 10 items, including avarebele nippattu <br>and mixture. </p>.<p>“What started as an initiative with just four farmers, now brings together about 500 farmers from Magadi, Chintamani, Kolar and other parts of Karnataka,” she adds.<br></p><p>This year, the avarekayi harvest was delayed because of erratic weather and unseasonal rains.</p>
<p>The 25th edition of <a href="https://www.deccanherald.com/tags/avareblele-mela">Avarebele Mela</a> kicks off this Friday at the National College Ground in Basavanagudi. The annual festival to celebrate hyacinth beans, locally known as avarekalu or avarebele, will be held over 10 days to mark the landmark edition.</p>.<p>Started in 2000, the festival is usually held over five days. It is known for showcasing innovative dishes made with the popular bean, from avarebele dosa to halwa, Mysore pak, chikki, chaats, and ice cream.</p>.Sacred Heart class of ’99 reunites after 25 years.<p>Approximately 20 tonnes of avarebele will be used to make 125 types of food items, priced between Rs 10 and Rs 100. Soup shots, chocolate bars, and pasta are new dishes this year.</p>.<p>“We’ll even use mayonnaise made with avarebele. There will also be a live baking counter to make puffs and other delicacies from avarebele,” shares Swathi K S, proprietor of Shree Vasavi Condiments, which organises the festival. These will be in addition to the avarebele staples such as dosa, holige, uppittu, and vada.</p>.<p>Additionally, farmers from across the state will sell the bean in bulk at the venue. A kilogram of avarekai is selling for about Rs 350 currently.</p>.<p>The preparations are in full swing. Swathi said, “We’ve rented out the entire ground and extended the mela by five days to ensure there is no crowding. In the past, the turnout has always exceeded our expectations.” The number of stalls and service staff have also been increased.</p>.<p>An express counter is being set up for better crowd management. “The venue will be divided into two parts. While entry to the general area will be free, a ticket of Rs 100 will be charged to access the express counter area. It will feature seating,” she adds. Senior citizens and pregnant women won’t be required to purchase tickets.</p>.<p>December 27 to January 5, 11 am to 11 pm, at National College Ground, Basavanagudi.</p>.<p><strong>How it started </strong></p>.<p>Every year, avarekayi and its peeled variety flood the market between November and January. But they weren’t a favourite among Bengalureans until the turn of the <br>21st century. </p>.<p>Circa 1995, when farmers from Magadi brought their produce to Bengaluru, almost 50% would go to waste as the bean was not popular among city folk. That’s when Swathi’s mother Geetha Shivakumar started buying unsold peeled beans from them at the end of the day. She would try different recipes with them. “She started selling these food items under the brand of Shree Vasavi Condiments,” Swathi says. </p>.<p>It was in 2000 when Geetha decided to organise a festival to help farmers she had been buying the avarebele from. It featured all of 10 items, including avarebele nippattu <br>and mixture. </p>.<p>“What started as an initiative with just four farmers, now brings together about 500 farmers from Magadi, Chintamani, Kolar and other parts of Karnataka,” she adds.<br></p><p>This year, the avarekayi harvest was delayed because of erratic weather and unseasonal rains.</p>