Malemleima Ningombi and Harisha RP's recent book Forgotten Trails: Foraging Wild Edibles documented the foods that the Soligas and Yeravas tribes foraged from the forests.
Soligas And Yeravas
For thousands of years, indigenous groups known as the Soligas and Yeravas have lived in the Cauvery Basin and surrounding hills of peninsular India. Soligas, one of the country's oldest indigenous communities, are Karnataka's original inhabitants, primarily residing in the Chamarajanagar and Mandya districts. Honey is an important part of the Soliga people's diet, as they continue to forage for much of their food in the biodiversity-rich Ghats. They live in the surrounding forests near Biligiri Rangana Hills and Male Mahadeshwara.They are the first tribal community living within the core area of an Indian tiger reserve to have their forest rights officially recognized by a court. Silver cockscomb is a nutritious leafy green vegetable used by Soligas because it contains nutrients such as beta-carotene and folic acids, as well as vitamins E, calcium, and iron. In addition, the scientific community named a new genus of wasps (Soliga ecarinata) after this community.
The Yeravas
The Yeravas, on the other hand, arrived in the state from Wayanad, Kerala, and settled in Karnataka's Kodagu district. Yeravas utilize more tubers than Soligas.
Language - They speak Ravula. During the monsoon season, the Yerava diet includes mushrooms.
The food that Soligas and Yeravas rely on for survival is now threatened by changes in land use and shifting policies. Worse, traditional knowledge is gradually being lost as young people migrate away.
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