Mattu Gulla

Mattu Gulla is a distinctive variety of brinjal (eggplant) cultivated exclusively in and around the village of Mattu in Udupi district, Karnataka, India. Renowned for its unique flavour, light green colour, and soft texture, it holds an important place in the agricultural, cultural, and religious life of the coastal region. The variety has received a Geographical Indication (GI) tag, recognising its exclusive regional origin and unique characteristics.

Background and Origin

The cultivation of Mattu Gulla dates back several centuries and is deeply intertwined with the cultural history of Udupi. Local tradition attributes its origin to the 16th-century saint and philosopher Vadiraja Tirtha of the Sode Vadiraja Matha. It is believed that he introduced or blessed this variety for cultivation in Mattu village, leading to its association with purity and divine approval.
The unique sandy-loam soil and the humid coastal climate of the Udupi region contribute significantly to the brinjal’s distinct taste and texture. Farmers traditionally enrich the soil using organic manures, including fish meal, which is believed to enhance both fertility and flavour. In 2011, the Government of India granted the Mattu Gulla brinjal the Geographical Indication (GI) status, thereby legally protecting its name and provenance.

Botanical and Physical Characteristics

Mattu Gulla differs markedly from other varieties of brinjal in its appearance and taste.

• The fruit is round in shape — the term ‘gulla’ in Tulu and Kannada languages means round.
• It has a pale green to light green skin, often displaying faint stripes.
• The pulp is firm yet tender, with few seeds and a mild, non-bitter taste.
• The skin is thin, making it ideal for quick cooking while retaining its shape and flavour.
• The plant is typically grown during the post-monsoon season, with harvests taking place between late autumn and early winter.

These distinctive qualities make Mattu Gulla particularly suitable for South Indian cooking styles, especially those that depend on subtle seasoning and balanced flavours.

Cultivation Practices and Regional Importance

The cultivation of Mattu Gulla is limited to the small coastal belt surrounding Mattu village, including areas such as Pangala, Kopla and Kaipunjal in Udupi district. Farmers employ time-honoured organic methods, avoiding chemical fertilisers and pesticides. The traditional use of fish-based compost not only nourishes the soil but also imparts a distinctive aroma and taste to the crop.
The plant thrives in sandy, well-drained soils with a moderate salinity level, typical of the coastal terrain. The fields are irrigated using freshwater channels that flow from nearby backwaters, ensuring balanced soil moisture. This combination of environmental conditions makes the Mattu Gulla variety impossible to replicate outside its native region.
The GI tag has played an important role in preserving this agricultural heritage. It safeguards farmers from imitation varieties and promotes local identity through community-based branding. Nevertheless, growers face several challenges, including pest attacks, inconsistent rainfall, and competition from high-yielding hybrid varieties, which sometimes reduce the profitability of traditional cultivation.

Culinary Uses and Cultural Significance

Mattu Gulla holds a prestigious place in the culinary traditions of Udupi and coastal Karnataka. Its mild flavour and soft flesh make it highly versatile in various dishes. Common culinary uses include:

• Sambar – A traditional lentil-based stew where the brinjal absorbs the aromatic spices while maintaining its texture.
• Curry and stir-fry preparations – Especially popular in temple cuisine and vegetarian households.
• Stuffed brinjal dishes – Prepared with coconut, tamarind, and spice mixtures typical of coastal Karnataka.

Beyond gastronomy, Mattu Gulla is also woven into the spiritual life of the region. The first harvest is traditionally offered to Lord Krishna at the famous Udupi Sri Krishna Matha temple, symbolising gratitude and devotion. Local folklore recounts that the variety originated as a divine blessing, further enhancing its sanctity and reputation as a ‘holy vegetable’.

Advantages and Challenges

Advantages:

• Unique flavour and tenderness make it ideal for traditional South Indian recipes.
• The GI tag supports farmers through premium market recognition.
• Organic cultivation methods sustain local biodiversity and protect soil health.
• Its association with Udupi temple cuisine enhances cultural and tourism value.

Challenges:

• Limited geographical area restricts expansion and large-scale production.
• Vulnerability to pests and changing climatic conditions can affect yield.
• Hybrid brinjal varieties with higher productivity often compete in local markets.
• Maintaining seed purity and traditional cultivation standards requires careful management and community cooperation.