In the heart of India’s lush forests, Jharkhand boasts a culinary secret that has long been a cherished part of its indigenous culture. Rugda is a unique mushroom, resembling a small, white or brown grape cluster. It has earned its reputation as the ‘vegetarian mutton’ due to its rich, savoury flavour that closely mimics the taste of mutton.
What Is Rugda?
Rugda typically appears during the monsoon season. For generations, local communities have harvested these mushrooms. Vendors set up stalls adorned with freshly foraged mushrooms, their surfaces glistening with moisture. The demand for Rugda is high.
Rugda stands out from other mushroom varieties due to its unique appearance; it lacks a stalk entirely. The exterior is firm and rubbery, while its interior reveals a striking black yolk-like core that contributes to its distinctive flavour. It is also exceptionally nutritious, boasting a higher protein content than standard mushroom varieties. With zero carbohydrates, it is loaded with essential minerals and vitamins. A well-prepared bowl of Rugda is an ideal choice for mutton enthusiasts seeking to savour the flavour without the added calories.
For hours, tribal women from Bundu, Tamar, and Pithouriya roam through Sal Forests looking for Rugda. It is expensive—more than INR 200 per kg—because so much labour goes into obtaining it. Another significant factor is its extreme perishability, which makes it challenging to export to other states.
ALso Read: What Is Mushroom Wellness? Here’s All About Harnessing The Healing Potential Of Mushrooms
Culinary Versatility
The culinary potential of Rugda is immense, making it a versatile ingredient in various dishes. Its texture is reminiscent of meat, and its earthy, umami flavour makes it an ideal substitute for mutton, particularly in vegetarian preparations. It can be prepared in numerous ways: sautéed with onions and spices, cooked in gravies, or even used to enrich soups and stews.
One popular dish is Rugda Curry, where the mushrooms are simmered with a medley of spices like turmeric, cumin, coriander, and garam masala Another beloved preparation is Rugda Pakoda, where the mushrooms are coated in a spiced gram flour batter and deep-fried to golden perfection. It’s a delightful snack enjoyed with chutney. Local households often combine Rugda with seasonal vegetables. The mushroom’s ability to absorb spices makes it perfect for various traditional recipes.
As interest in culinary tourism grows, Rugda is still waiting to be discovered by many.
Cover image credits: X/plumpernickel