In Telangana and Andra Pradesh, the bean pods are cut into small pieces and cooked as spicy curry in Pongal festival season. Sometimes the outer peel of the seed when tender and soaked overnight is removed and the inner soft part is used for a variety of dishes. This form is called "pitakapappu hanupa/anapa", which means "pressed ("pitaku") hyancinth bean, and a curry known as Pitikida Anapaginjala Chaaru is made from the deskinned beans and eaten along with "bajra" bread; it has been a very special delicacy for centuries.