The forests of Balaghat district are not only a treasure trove of biodiversity but also a source of rich and unique culinary traditions. One such exceptional forest delicacy is Putputta / Putpura, also locally known as Purpure or Boda in some regions — a naturally occurring wild mushroom cherished for its extraordinary taste and nutritional benefits.
🍄 What is Putputta / Putpura?
Putputta / Putpura is a rare, seasonal mushroom that grows naturally during the monsoon season, especially after thunderstorms with high humidity. It is commonly found at the base of Shorea robusta (Sal) trees, and is classified as a fungus species by botanists.
Putputta / Putpura mushrooms appear in black, brown, or white hues. While their outer shell is firm, the inner texture is soft and juicy. Its rich, earthy flavor is so distinctive that many locals compare it to — or even prefer it over — mutton in taste.
🍽️ How is it Prepared?
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The mushrooms are carefully washed and cleaned to remove any forest residue.
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They are then cooked with onions, garlic, ginger, green chilies, turmeric, and traditional spices.
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Often, locals use mustard oil for cooking to retain its wild, natural aroma and flavor.
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The curry is usually served hot with rice, roti, or millets like kodo and kutki.
✅ Nutritional & Medicinal Benefits
Putputta / Putpura is rich in proteins, carbohydrates, dietary fiber, and essential minerals. It also contains natural antioxidants and immunity-boosting compounds. Many tribal and rural families believe consuming it once a year helps cleanse the body and improve strength.
🌳 A Taste of Balaghat’s Forest Heritage
Putputta / Putpura is more than just a food item — it is a symbol of Balaghat’s deep-rooted forest culture, traditional ecological knowledge, and a sustainable food system that has nourished generations.
👉 If you visit Balaghat during the monsoon, don’t miss the opportunity to savor this authentic forest delicacy — a rare treat offered by nature itself.