Mudavattukal Kilangu: A Forgotten Forest Food Rooted in South Indian Folk Wisdom

If you walk through the busy marketplace in a hilly region in South India or small towns near the Western Ghats, you may occasionally spot bundles of strange-looking roots being sold by elderly vendors. One such rare find is Mudavattukal Kilangu—a forest-sourced tuber that quietly carries generations of folk knowledge.

For many of us raised on modern supermarket foods, Mudavattukal feels unfamiliar. But for tribal communities and rural households across Tamil Nadu and parts of Kerala, this humble forest food has long been respected for its role in supporting bone and joint health. In an age where people are returning to healthy foods, natural food, and whole foods, Mudavattukal deserves renewed attention.

What Is Mudavattukal Kilangu?

Mudavattukal Kilangu is the rhizome of a fern species known scientifically as Drynaria quercifolia (L.) J. Sm, belonging to the Polypodiaceae family. It is commonly called Oak Leaf Fern, Marappan Kilangu, Aatukal Kilangu, or even Veg Goat Leg Root because of its shape.

Unlike common root vegetables, this plant does not grow in soil like tapioca or yam. It is either epiphytic (growing on trees) or epipetric (growing on rocks), thriving in the moist, shaded evergreen forests of the Western and Eastern Ghats.

Interesting Fact 🌿

The fern gets its name “oak leaf fern” because its large fronds resemble oak leaves—despite oak trees not being native to South India.

🔬 Scientific name: Drynaria quercifolia (L.) J. Sm

🌱 Family: Polypodiaceae (Fern family)

🌍 Also known as: Marappan Kilangu, Aatukal Kilangu, Veg Goat Leg Root

🏞 Habitat: Grows on trees or rocks in tropical evergreen forests of the Western & Eastern Ghats

👉 Consumed part: Rhizome (underground stem)

✨ Known for: Supporting bone & joint health (as per folk tradition)

🌿 Rich in: Flavonoids, antioxidants, saponins, terpenoids, quercetin-like compounds

The Part That Is Consumed

The edible and medicinal part of Mudavattukal is its rhizome—a horizontal underground stem that stores nutrients and produces roots and shoots over time. This rhizome is carefully harvested, cleaned, and traditionally used in soups or decoctions.

Folk wisdom strongly emphasizes proper cleaning and cooking, as forest foods are powerful and meant to be consumed with respect and moderation.

Mudavattukal in Folk Tradition

Across tribal and rural communities, Mudavattukal Kilangu is not treated as an everyday vegetable. Instead, it is considered a functional food—used when the body needs support.

According to popular tradition:

• Soup made from Mudavattukal is believed to strengthen bones

• It is commonly recommended for joint pain, back pain, and post-injury recovery

• Elderly people are often given this soup during seasonal changes

In earlier generations, before supplements and calcium tablets, such forest-based natural food sources were part of a balanced lifestyle rooted in nature.

Phytochemicals and Natural Compounds

Modern studies have identified several beneficial compounds in Drynaria quercifolia, including:

• Flavonoids

• Antioxidants

• Saponins

• Terpenoids

• Quercetin-like compounds

These phytochemicals help explain why the plant is valued in folk medicine, especially for inflammation, tissue repair, and overall vitality. This aligns well with today’s growing awareness around diet-related disease and the need to move back toward traditional, plant-based solutions.

A Forgotten Healthy Food in Modern Times

Today, lifestyle disorders such as diabetes, obesity, joint degeneration, and chronic inflammation are becoming common—even among younger adults. While Mudavattukal is not a cure, it reflects an older food philosophy where whole foods were used preventively.

Just as people are now rediscovering unpolished millets, unpolished rices, and traditional diets promoted through various channels, forest foods like Mudavattukal remind us that health once came from diversity, seasonality, and moderation.

How Mudavattukal Soup Is Traditionally Prepared

Last week, while walking through the busy streets of Coimbatore, I came across Mudavattukal Kilangu and decided to try it.

One simple and commonly followed method which I employed is making a strained soup:

Ingredients

• Mudavattukal Kilangu – 100 g

• Shallots – 5

• Ginger – small piece

• Garlic – 4–5 cloves

• Green chilli – 1 (small)

• Curry leaves – few

• Cumin seeds – ½ tsp

• Pepper – ½ tsp

• Oil – 1 tsp

• Salt – to taste

• Water – ~750 ml

• Coriander leaves

Method (Traditional Style)

1. Remove the outer skin of the rhizome and chop it into small pieces

2. Grind the chopped fern with shallots, ginger, garlic, curry leaves, green chilli, cumin, and pepper

3. Heat oil in a cooker, add the ground mixture, and sauté for 5 minutes

4. Add salt, water, and coriander leaves

5. Cook on low flame for about 7 whistles

6. Allow it to cool slightly, strain (there are remnants which needs to be separated) the liquid, and consume while warm

This soup is usually taken plain, without rice or heavy food, allowing the body to absorb its benefits.

Mudavattukal and a Balanced Lifestyle

Traditional foods like Mudavattukal were never consumed in isolation. They were part of a broader life style that included:

• Physical work

• Seasonal eating

• Fermented foods

• Millets and greens

When combined with today’s interest in weight loss, diabetes-friendly diets, and reducing processed foods, such traditions offer inspiration—not prescriptions.

Important Notes of Caution

• Always source Mudavattukal from knowledgeable vendors

• Do not consume raw

• Avoid frequent use unless guided by experienced elders or practitioners

• Pregnant women and children should consult before use

Forest foods are powerful and deserve respect.

FAQs

1. Is Mudavattukal Kilangu safe for everyone?

It is traditionally considered safe when properly cleaned, cooked, and consumed in moderation. However, first-time users should start with small quantities.

2. Can it help with joint pain?

Folk tradition strongly associates Mudavattukal soup with bone and joint support, especially for elders.

3. Is Mudavattukal good for diabetes?

While not a treatment, its use aligns with traditional diets focused on whole foods and low processing, which may support overall metabolic health.

4. How often can it be consumed?

Traditionally, it is consumed occasionally, not daily—often during seasonal changes or recovery periods.

5. Where is Mudavattukal commonly found?

It grows naturally in the Western and Eastern Ghats and is sold in local markets by forest-dependent communities.

6. Is Mudavattukal similar to millets or roots?

No, it is a fern rhizome, but it shares the same philosophy as whole foods such as unpolished millets and unpolished rices—natural, minimally processed, and traditional.

Final Thoughts

Mudavattukal Kilangu is more than a forest root—it is a reminder of how deeply food, nature, and health were once connected in South India. As we navigate modern challenges like lifestyle diseases and disconnection from food sources, revisiting such traditions with curiosity and respect can enrich our journey toward better health.

Sometimes, the path to wellness isn’t new—it’s simply forgotten.