Monsoon is about to begin and we can not stop craving for Rugda, an extremely rare mushroom found during the rainy season in the land of forest, Jharkhand. Let’s read a little detail about this rare mushroom before looking at the delicious recipe.
What is the specialty of Rugda?
The specialty of Rugda is, it is not cultivated but grows naturally at the base of Sal trees in the dense forest areas of the state. Sal trees are known as the state tree of Jharkhand as well as of Chattisgarh.
Rugda grows in which part of Jharkhand?
Rugda mostly grows in the sal forest of Bundu, Tamar, and Pithauriya in the district of Ranchi. The area receives an average rainfall of 350 – 380 cm in the month of July, a good amount of sunlight, and the temperature remain 30 to 35-degree centigrade which is perfect for the growth of Rugda.
How is Rugda collected?
The tribal women, collect the mushroom by digging the soil beneath the sal tree. Collecting Rugda is not an easy task, it is found in small quantities and takes almost an hour to collect one kg. They then sell it in the local market for INR 150- 200 per kg.
What are the benefits of Rugda?
Rugda is highly rich in protein and has no carbohydrate which makes it an extremely healthy vegetable.
Why it is difficult to export Rugda?
Rugda is highly perishable in nature and therefore needs to be cooked within 3 days after it has been plucked. Due to its perishable nature, this rare mushroom has remained unknown to other parts of the world.
However, the Indian Council of Agricultural Research along with the Botanical Department of BIT Mesra has come up with ways to store it for four months so that it can be exported.
Rugda Curry Recipe
Preparation Time: 30 minutes
Serves: 5 people
- 500 gms Rugda
- 3 Onions finely Chopped
- 1 tbsp ginger and garlic paste
- 1 Cup Tomato Paste
- 2 tbsp oil
- 2 Green Chillies chopped
- 1/2 tsp turmeric powder
- 1 tsp Cumin Powder
- 2 tsp Coriander Powder
- 3 tsp Red Chilli powder
- 1 Cinnamon stick
- 5 Whole Cloves
- 1 Bay Leaf
- 3 green Cardamom
- Salt to taste
- 2 Cups Water
1. Wash the Rugda in running water till the soil gets completely removed.
2. Take a pan and heat oil on a medium to high flame.
3. After the pan gets heated, add the Rugda and fry until it turns light brown.
2. Once, the Rugda becomes light brown in color, remove them, and keep aside.
3. Take 1 tbsp oil in a pan and add clove, cinnamon, cardamom, and bay leaf and saute for 2 minutes.
4. Then add chopped onion and saute until the color changes into light brown.
4. Mix the ginger-garlic paste and the green chilies and saute again for 2-3 minutes.
5. Add red chili powder, cumin, turmeric, and coriander powder and mix well.
6. Pour the water and allow it to boil on a low flame.
7. Add the already fried Rugda and stir well for some time till they become a little tender.
8. Now add tomato paste and salt and allow it to cook for more 5-7 minutes.
9. Garnish with freshly chopped coriander and serve hot with steamed rice or chapatti.
So, if you ever visit Jharkhand, do not forget to try this rare delicacy.