Mattu gulla: Difference between revisions
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{{Short description|Variety of green brinjal}} |
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{{Use dmy dates|date=January 2020}} |
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{{Use Indian English|date=January 2020}} |
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==Description== |
==Description== |
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Mattu |
Mattu gulla is said to have been grown since 400 years in Matti, with a legend linking its origins to Sri [[Vadiraja Tirtha]] of Sode Vadiraja Matha, Udupi.<ref name=enough/><ref name=intl/> It was cultivated within an area of more than 500 acres between the Udyavar river and Swarna river.<ref name=dna>{{cite web|title=Udupi's famed brinjal losing race to hybrid variety|url=http://www.dnaindia.com/india/report-udupi-s-famed-brinjal-losing-race-to-hybrid-variety-1907442|publisher=DNA India|access-date=25 January 2016}}</ref> Apart from Matti, it is grown in surrounding villages like [[Pangala]], Kopla and Kaipunjal.<ref name=intl/> The land on which it is grown is enriched with fish meal manure.<ref name=dna/> |
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Mattu |
Mattu gulla is green in colour, unlike the purple brinjals grown in other places. As the word "gulla" indicates, it is spherical in shape.<ref name=dna/> It is a seasonal vegetable which is grown after the monsoon season from the months of September and October.<ref name=intl>{{cite news|last1=Prabhu|first1=Ganesh|title=Udupi's Mattu Gulla set to go international|url=http://www.thehindu.com/news/national/karnataka/udupis-mattu-gulla-set-to-go-international/article6959818.ece|work=The Hindu|date=5 March 2015 |access-date=25 January 2016}}</ref><ref name=tagbag>{{cite web|last1=Vinayak|first1=AJ|title=With a GI tag in the bag, Udupi farmers cash in on rare green brinjal|date=23 January 2014 |url=http://www.thehindubusinessline.com/economy/with-a-gi-tag-in-the-bag-udupi-farmers-cash-in-on-rare-green-brinjal/article5610204.ece|publisher=The Hindu Business Line|access-date=25 January 2016}}</ref> It has low moisture content and is known for its unique taste.<ref>{{cite news|last1=Prabhu|first1=Ganesh|title=Udupi's brinjal to go places|url=http://www.thehindu.com/news/national/karnataka/udupis-brinjal-to-go-places/article5931617.ece|work=The Hindu|date=20 April 2014 |access-date=25 January 2016}}</ref> Mattu gulla is a widely used vegetable in [[Udupi cuisine]] especially the [[Sambar (dish)|sambar]].<ref name=dna/><ref>{{cite news|last1=Hebbar|first1=Nandini|title=Go Matti Gulla!|url=http://www.thehindu.com/features/metroplus/go-matti-gulla/article2285242.ece|work=The Hindu|date=22 July 2011 |access-date=25 January 2016}}</ref> Mattu gulla obtained the [[Geographical Indication]] tag in 2011 for its unusual and unique taste and exclusive location of production.<ref name=tagbag/> |
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The production of Mattu |
The production of Mattu gulla decreased in recent years due to various reasons such as [[Pest (organism)|pest]] attacks and advent of [[genetically modified brinjal]].<ref name=enough>{{cite news|last1=Pinto|first1=Stanley|title=Udupi paryaya will get enough mattu gulla, say growers|url=http://timesofindia.indiatimes.com/city/mangaluru/Udupi-paryaya-will-get-enough-mattu-gulla-say-growers/articleshow/49987091.cms|work=The Times of India|date=30 November 2015 |access-date=25 January 2016}}</ref> According to the [[Department of Horticulture]], it was grown in an area of 67 hectares in 2015, with an approximate yield of 40 tonnes per hectare.<ref name=enough/> |
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==See also== |
==See also== |
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[[Category:Agriculture in Karnataka]] |
[[Category:Agriculture in Karnataka]] |
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[[Category:Geographical indications in Karnataka]] |
[[Category:Geographical indications in Karnataka]] |
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[[Category:Udupi district]] |
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[[Category:Indian cuisine]] |
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[[Category:Karnataka cuisine]] |
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[[Category:GI Tagged Brinjal varieties of India]] |
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[[Category:Economy of Karnataka]] |
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[[Category:Udupi district]] |
[[Category:Udupi district]] |
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Latest revision as of 12:23, 1 December 2024
Mattu gulla, or Udupi gulla, is a variety of green brinjal grown in and around the village of Mattu in Udupi, India. It was given the Geographical Indication tag in 2011.
Description
[edit]Mattu gulla is said to have been grown since 400 years in Matti, with a legend linking its origins to Sri Vadiraja Tirtha of Sode Vadiraja Matha, Udupi.[1][2] It was cultivated within an area of more than 500 acres between the Udyavar river and Swarna river.[3] Apart from Matti, it is grown in surrounding villages like Pangala, Kopla and Kaipunjal.[2] The land on which it is grown is enriched with fish meal manure.[3]
Mattu gulla is green in colour, unlike the purple brinjals grown in other places. As the word "gulla" indicates, it is spherical in shape.[3] It is a seasonal vegetable which is grown after the monsoon season from the months of September and October.[2][4] It has low moisture content and is known for its unique taste.[5] Mattu gulla is a widely used vegetable in Udupi cuisine especially the sambar.[3][6] Mattu gulla obtained the Geographical Indication tag in 2011 for its unusual and unique taste and exclusive location of production.[4]
The production of Mattu gulla decreased in recent years due to various reasons such as pest attacks and advent of genetically modified brinjal.[1] According to the Department of Horticulture, it was grown in an area of 67 hectares in 2015, with an approximate yield of 40 tonnes per hectare.[1]
See also
[edit]References
[edit]- ^ a b c Pinto, Stanley (30 November 2015). "Udupi paryaya will get enough mattu gulla, say growers". The Times of India. Retrieved 25 January 2016.
- ^ a b c Prabhu, Ganesh (5 March 2015). "Udupi's Mattu Gulla set to go international". The Hindu. Retrieved 25 January 2016.
- ^ a b c d "Udupi's famed brinjal losing race to hybrid variety". DNA India. Retrieved 25 January 2016.
- ^ a b Vinayak, AJ (23 January 2014). "With a GI tag in the bag, Udupi farmers cash in on rare green brinjal". The Hindu Business Line. Retrieved 25 January 2016.
- ^ Prabhu, Ganesh (20 April 2014). "Udupi's brinjal to go places". The Hindu. Retrieved 25 January 2016.
- ^ Hebbar, Nandini (22 July 2011). "Go Matti Gulla!". The Hindu. Retrieved 25 January 2016.