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Fresh Valor Beans, also called surti papdi, hyacinth beans, avarekalu and mochai, have flat pods and a mild, creamy flavour when cooked. They are used in Gujarati and South Indian dishes. Find them in our Everyday Vegetables collection or explore all fresh produce in Fresh Foods.
The beans take on spices well and bring a creamy texture to curries and stir-fries. Use tender young pods whole where suitable, or shell mature pods and cook the beans.
Cook in Papdi Lilva Sabzi with sesame, green chilli, ginger and jaggery, or add to Gujarati Undhiyu. Try shelled beans in Mochai Kuzhambu, Avarekalu Saaru or a coconut-spiced stir-fry.
Do I need to shell valor beans?
Shell mature pods for the beans inside; some tender young pods can be cooked whole. Cook thoroughly before serving.
Where are they used?
They feature in Gujarati undhiyu and papdi sabzi, as well as South Indian curries.
