In the dense forests and mountains of Madhya Pradesh, edible roots called Kandh Mooli, like yam, wild radish, and taro, are an integral part of the culinary culture of the tribal communities. With its earthy taste and wholesome goodness, Kandh Mooli is a celebration of nature’s bounty. For centuries, the Gond, Bhil, and Baiga tribes have been relying on wild roots to sustain them, especially during winters when crops are scarce.
These roots are cooked over an open flame, giving them a smoky taste. They are cleaned, boiled, and seasoned with simple spices, often foraged or ground fresh, adding a rustic charm to the dish. Local traditions also add green leafy herbs and wild garlic to Kandh Mooli, giving it subtle flavours of the surroundings.
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Rashmi Mehta, SHO Tribal Department, Satpura, MP, says, “Root dishes like Kandh Mooli are more than just food, they are a link to traditional knowledge passed down through generations. It is a dish that represents resilience and resourcefulness, and the connection between the tribal communities and the land they live off for food and identity.”
What Is Kandh Mooli?
Kandh Mooli is a winter dish cooked by the tribal communities of Madhya Pradesh. This earthy, wholesome meal is made from various foraged roots, such as yam, wild radish, and taro, which grow in the region's forests.
Roots are harvested with care and cleaned thoroughly before cooking, often boiled or roasted over an open flame to bring out the flavours. It is a simple yet flavourful dish made with basic local spices like wild garlic, salt and sometimes green leafy herbs for added taste.
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This dish sustains the communities, especially during the lean winter months, connects them to the land, and preserves a tradition passed on through generations.
Benefits Of Kandh Mooli
Rich In Fibre
According to a study published in Microorganisms 2023, Kandh Mooli roots are fibre-rich, which helps in digestion and a healthy gut. Consuming these roots will help in regular bowel movements, prevent constipation, and improve overall digestive health, which is very important for communities that rely on natural food.
Rich In Essential Minerals
As per a study published in, the International Journal of Environmental Research and Public Health 2022, edible roots like yam, wild radish and taro are rich in minerals like potassium, calcium and magnesium. These minerals are important for heart health, bone health and muscle function so Kandh Mooli is a food for the physical demands of tribal life.
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Natural Energy
A study published in Microorganisms 2023 states that being a starchy root Kandh Mooli is a steady source of energy that helps to sustain the body throughout the day. The complex carbohydrates in these roots release energy slowly do not cause sudden sugar spikes and give prolonged energy for physical activities.
Boosts Immunity
Kandh Mooli dishes have natural antioxidants and bioactive compounds which help to boost immunity. Regular consumption especially in winter will help the body to fight off infections and maintain overall health which is very important in tribal areas.
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Skin Health
As per a study published in Microorganisms 2023, vitamins and antioxidants in Kandh Mooli roots especially vitamin C help in skin health. Consuming these roots regularly will help to reduce oxidative stress on the skin, give the skin a natural glow and promote wound healing which is very helpful for those who work outside.
Dishes Made From Kandh Mooli
Boiled Kandh Mooli With Wild Herbs
This is a simple dish where Kandh Mooli (yam, taro or wild radish) is boiled till tender and then tossed with wild herbs and a pinch of salt. Tribal communities have this as a light meal, especially in winter as it provides warmth and energy.
Roasted Kandh Mooli
For a smoky flavour of Kandh Mooli, the roots are roasted over an open flame till charred outside and soft inside. After roasting, the roots are peeled, sliced and seasoned with a mix of ground spices like coriander, cumin and crushed chillies.
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Kandh Mooli Stir-Fry
This stir-fry version of Kandh Mooli combines the roots with fresh greens, wild garlic and green chillies. The roots are thinly sliced and sautéed in hot oil in a pan, giving it a bold flavour and crispy texture. It is often paired with millet or maize rotis making it a full meal during community gatherings.
Kandh Mooli Chutney
In this chutney, the roots are boiled and mashed with roasted red chillies, salt, and wild garlic. This chunky mixture is served as a side with rice or rotis and adds a spicy and tangy flavour to richer dishes. Kandh Mooli chutney is a common accompaniment during festivals and provides a refreshing contrast to heavy winter meals.
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Kandh Mooli Stew
This warm stew combines boiled Kandh Mooli roots with seasonal vegetables, greens and a light broth. Seasoned with wild garlic, ginger and a pinch of turmeric, this stew is mildly spiced and nourishing. Best during winters, this is often shared among family members to keep warm and healthy. It reflects the community spirit of the tribes.
Kandh Mooli Pakoras
This is a rare treat where slices of Kandh Mooli roots are coated with a simple chickpea flour batter with spices and deep fried till golden. Crispy outside and soft inside, these pakoras are a popular snack during festivals and are enjoyed with a tangy chutney made from wild greens or tamarind.
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Kandh Mooli is more than a staple in Madhya Pradesh’s tribal areas, it is a source of nutrients and natural wellness. The roots high fibre content helps in digestion, while minerals like potassium, calcium and magnesium support heart and bone health. In winter these roots provide natural energy, so ideal for warmth and strength in cold months. Traditionally prepared in various forms, from roasted snacks to nourishing soups, Kandh Mooli dishes not only good for health but also preserve the tribal culinary heritage that values health through local and natural ingredients