Rugda Mushroom
Rugda is a special part of our diet during the monsoon. As children, we waited for the rains, because that’s when Rugda would make an appearance in the Sal forest. My mother often thought it looked like a frog’s umbrella, the way it popped out from the ground after the rain. We’d go out early in the morning, baskets in hand, looking for the small white balls hidden under the leaves. Back home, she would cook them into a spicy curry.
—- Prabha Lakra, Ranchi
What is it?
A highly valued variety of edible mushroom, Rugda is commonly foraged by tribal communities in eastern and central India. In its early stage, the mushroom resembles a puffball, but as it matures, it develops a distinctive earthstar-like appearance, with the outer layer splitting open into a star shape. Rugda is prized for its excellent flavour and is often used as a substitute for meat in local diets. It is also believed to be nutritionally rich, though its health benefits remain under-researched and underutilised outside Indigenous food systems.
What other names does it have?
Botanical Name: Astraeus hygrometricus
Regional Names: Rugda, Phutka, Puttu, Rugra (Jharkhand),Mati Tara (Odisha), Boda Mushroom (Chhattisgarh)
When is it in season?
Where is it found?
Rugda mushrooms, also known as Phutka, grow in specific ecological conditions in the dense Sal forests of eastern and central India.These mushrooms develop underground, usually near Sal trees (Shorea robusta), and rely heavily on the monsoon for growth. Ideal conditions include high rainfall (around 350 cm), ample sunlight, and temperatures near 30°C. The fallen Sal leaves decompose over time to form a nutrient-rich humus layer. This layer is a dark, organic part of the soil that is high in moisture and essential nutrients, creating an environment that supports the healthy growth of these mushrooms. Source
What is its history/cultural significance?
Rugda mushroom is a highly valued wild edible fungus found primarily in Sal (Shorea robusta) forests across eastern and central India. Its growth is closely associated with the presence of Sal trees and is particularly abundant following forest fires, a connection that local tribal communities have understood for generations. This ecological relationship has led to a practice, sometimes harmful, where forest floors are deliberately set on fire by villagers who believe that doing so will increase mushroom yields.
The cultural and economic importance of Rugda is especially evident in the tribal regions of Jharkhand, Odisha, West Bengal, and Chhattisgarh. As the monsoon season begins in June and July, Indigenous communities traditionally go into the forests to forage Rugda mushrooms, either for personal consumption or to sell them in local markets. Prices vary significantly, ranging from ₹20 to ₹2,000 per kilogram, depending on the region and availability, reflecting its market demand and seasonal scarcity.
Rugda serves as more than just a source of food—it is a critical means of seasonal livelihood for many rural households. The income generated from selling Rugda contributes significantly to the socio-economic well-being of tribal communities. However, the traditional practice of burning forest floors, while rooted in local knowledge, raises concerns about sustainable harvesting and forest conservation.
How can you use it?
To prepare Rugda mushrooms for cooking, start by brushing off any dirt using a dry brush or paper towel. It’s best to clean them dry before introducing water to avoid affecting their texture. Then trim the base and give them a quick rinse under running water.
What states can I find it in?
What parts of the plant are edible?
Mushroom
Is it nutritious?
Rugda mushrooms are rich in protein, vitamin A, and minerals.
How do you store it?
To store Rugda mushrooms, place whole, unwashed mushrooms in a clean brown paper bag or wrap them in a paper towel. Keep the bag or wrapped mushrooms in the main compartment of your refrigerator. They will stay fresh for up to a week.
Stories
Rugda – Will This Traditional Dish from Jharkhand Be Lost to The Changing Times? By Kanj Saurav, Tripoto
Taste the Thunder in these Mushrooms by Jahanabee Bohra, The Mint
Recipes
Rugda mushroom curry Recipe by NDTV Food
‘Know Your Desi Ingredients’ is an ever-expanding repository of knowledge for ingredients that are native to the Indian subcontinent and adapted into the mainstream culinary narratives of people, places, and cultures across India. If you would like to share more information about the write-ups featured here, send us an email at connect@thelocavore.in with your inputs and any verified sources we should look into.
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