Meet Mattu Gulla, Udupi's Sacred Brinjal with a Distinct Flavor and Cultural Significance
Meet Mattu Gulla, a unique variety of brinjal with a distinct flavor and cultural significance that has won hearts for centuries in Udupi, Karnataka. This sacred vegetable is the only brinjal allowed in the Sri Krishna Temple's kitchen in Udupi, a testament to its revered status.
Mattu Gulla is a favorite in Udupi cuisine, featuring prominently in dishes like sambar, gojju, and palya. It is typically grown between October and June, after the kharif paddy season, on around 120 to 150 hectares of land in the coastal village of Mattu and surrounding areas in Udupi district.
This pale green, rounded brinjal with faint white stripes and a thin skin is cultivated in sandy loam soil, under a sea-kissed climate, and with the traditional use of organic fish manure. These unique geography contribute to its exceptional taste and melt-in-the-mouth quality after cooking. In 2011, Mattu Gulla was awarded a Geographical Indication (GI) tag, recognizing its unique geographic and cultural identity.
The Mattu Gulla brinjal is a treasure of Udupi's culinary heritage. Efforts to promote its spread and awareness, supported by local agricultural and geographical indication initiatives, aim to improve the livelihoods of local farmers and expand its market. Its GI tag recognition further ensures the preservation of this sacred vegetable's unique qualities.
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