Maghi Sambhrama will showcase a variety of winter crops, including avarekai, until December 14.
| Photo Credit: M.A. SRIRAM
The two-day Maghi Sambhrama, inaugurated in the city on December 13, brought to the fore traditional winter flavours and culinary delights to the people of Mysuru.
Conducted by Sahaja Samrudha and Sahaja Seeds at Nanjaraja Bahadur Choultry, the event has evoked a warm response from the public. The mela is showcasing winter crops such as groundnuts, avarekai, halasande, togari, roots and tubers, desi maize, and pigeon pea, apart from a variety of millets.
Different varieties of avarekai — chinugalu, dabbe, kempu, mani, and hittala — relished by older generations but relatively unknown to the youth, were on display and for sale. The bulk of it has been cultivated in places around H.D. Kote, Periyapatna, Tumakuru, Dharwad, and Bengaluru Rural.
Dr. Shivaprasad Huded, Vice-Principal of JSS Ayurveda Medical College, inaugurated the Maghi Sambhrama and underlined the importance of consuming pulses and legumes during winter.
“It is essential to increase the intake of foods prepared from traditionally grown crops such as avarekai (field beans), halasande (cowpea), and pigeon pea pods. Their use benefits farmers who follow the multi-cropping system by enhancing their income, while consumers derive health benefits,” he added.
“The aroma and taste of avarekai and pigeon pea, available during the Maghi season, are truly special. These are protein-rich foods available at an affordable cost. Maghi Sambhrama has introduced traditional foods and cooking practices to urban residents. It should also be organised in other centres where the culinary culture associated with avarekai is fast-disappearing,’’ said Dr. Huded.
Kalappa, an organic farmer from Hitnehebbagilu village of Periyapatna taluk, rued that cultivation of traditional crops such as groundnut, tree pigeon pea, and sweet potato, which require minimal care in cultivation, was becoming rare.
‘’Farmers, attracted to commercial crops like tobacco and hybrid maize, have forgotten avarekai, halasande, and tubers, and are becoming dependent on store-bought groceries. At least for their personal consumption, farmers should grow pulses and tubers,’’ he noted.
Maghi Sambhrama is not just an exhibition and sale of pulses and legumes. Visitors can also relish dishes such as avarekai uppittu, avarekai dosa, mudde with shelled avarekai sambar, avarekai bath, and even avarekai jamun, in addition to jowar rotti of north Karnataka,’’ said Krishnaprasad of Sahaja Samrudha.
A salient feature of the Maghi Sambhrama is the availability of rare and indigenous varieties of rice, such as uduru sali, brought by the Devadhanya Farmers Producer Company. A display of bottle gourds in various shapes and sizes, apart from an exhibition of ‘gourd art’ which entailed making artistic or decorative objects using gourd, are other attractions of the event, which will conclude on December 14.
Published – December 13, 2025 07:09 pm IST
