Mushrooms are the fleshy and spore bearing fruiting bodies of the fungi, which are commonly produced above ground on soil, composed of decaying matter. Though hundreds of varieties of mushroom are found all over the world, only a few among them are edible. However, a major share of mushrooms available in the market are artificially cultivated. Many varieties of mushrooms that are sold in local supermarkets have been commercially grown in mushroom farms. These mushrooms are safe to eat because they are grown in controlled, sterilised environments. The growth of a few varieties is specifically restricted to a few regions. Most of us know about mushrooms, as they have stem umbrella-like body. But one special kind of mushroom which is available only in the regions of South Kanara and Udupi districts is quite interesting.


The cuisine of Udupi-Mangalore region is famous throughout our country for its unique aroma and nutritive content. As monsoon approaches, in spite of continuous downpour, many people eagerly await the arrival of a special kind of mushroom which is surprisingly restricted only to Kundapur, Udupi, Karkala and Mangalore regions. Small and white in colour, these berry like mushrooms are locally popular as 'Kall Lambu' (meaning stone mushrooms in Tulu) and 'Gudugud Aalambo' (in Konkani). As these mushrooms grow only during monsoons that are accompanied by lightning and thunder, Konkani speakers call it 'Gudugud Aalambo'. They come out of the soil usually 8-10 days after the arrival of monsoon and last till the end of July.

These mushrooms commonly grow on the soft soil of forests and grass fields. However, one can find them more in numbers below trees, where there are a lot of leaves. It comes out of the soil in the form of small white stones and villagers collect them by sliding the soil either with the use of knives or fingers. Once these mushrooms are taken out of the soil, they last for almost 36-48 hours without refrigeration. However, over time, they start giving out foul smell. Unlike other varieties, these mushrooms cannot be used directly for cooking. They have a thick shell, which has to be taken out with the help of a knife or by nails. This is a tedious and time consuming job.
Like the other mushrooms, these too are believed to be nutritious. But, when it comes to taste, these mushrooms are definitely more delicious and flavoured than the other mushrooms. The unique aroma and taste of these mushrooms is so good that it is a favourite even with pure vegetarians.

During this season, one can find these in the markets, selling through a measure called seru (an empty tin or wooden circular container) or in kilos. One seru of mushroom costs anywhere between Rs 30 and Rs 50, based on its quality and availability in the market.

According to traders, Konkani-speaking locals buy them, no matter how they are priced. Their love for these mushrooms is such that they send this seasonal food even to their relatives and friends, staying in far off places like North Kanara and Mumbai.

Because of its regio-specific nature, no scientific study has been carried out on it as yet. Currently, many species of mushroom and fungi, utilised as folk medicine for thousands of years, are being studied by researchers for their potential anti-cancer, anti-viral, and/or immunity-enhancement properties.

It is also very essential to study about its artificial cultivation on other coastline areas, so that many more people can enjoy this particular type of mushroom. Its potential for export can also be explored.

Of late, these seasonal mushrooms are even available at select 'Mangalore Stores' found in Bangalore and Mumbai. Those who have not yet tasted this 'Nature's gift', can try this at once.