Introduction to Dandami Madiya Tribe

The Dandami Madiya tribe resides in the districts of Bastar, Dantewada, Sukma, Narayanpur, Bijapur, and Kondagaon. They are also referred to as 'Bison Horn Madiya' due to their traditional dance, men wear crowns like the horns of a wild buffalo. Their main occupations are agriculture, the collection of forest produce, and fishing. They are nature worshippers, and they primarily worship Goddess Danteshwari and Bhimasen Dev. Their cultural identity is linked to their dance, songs, and memory pillars. Their food culture is also very diverse and nature-based, which we will discuss in detail later. In this module, we will not only focus on this tribe but also understand the life of the Dandami Madiya tribe from a practical perspective.

History

The origin of Dandami Madiya tribe is very ancient. Settled in these lands back in prehistoric times, this tribe managed to maintain its traditional culture, customs, language, and the way of life until today. The Madiya tribe can be divided into two groups namely: Abujhmadiya and Bison Horn Madiya way. Inhabitants of the hilly area of Abujhmad are called Abujhmadiya and Bison Horn Madiya inhabit the plains and wear their trademark buffalos horn crowns when attending their dancing sessions. They are speaking the mother tongue of the language known as Gondi which is one of the most characteristic dialects of the Dravidian language group. The Madiya community is male dominated in the sense that, most of the time the head of the family is the man. With regards to marriage maternal and paternal relationships take precedence. They live their traditional life that is associated with nature and forests. The Dandami Madiya tribe depends primarily on agriculture, gathering of forest products, fishing and hunting as a source of livelihood. Their residences are normally mud, thatch and bamboo. Once the dead is buried, a memorial pillar to the dead person is put up. This has become the representative of their culture. The Dandami Madiya tribe endeavours to maintain its culture and identity in the current age in spite of the forces to which it is exposed. Their culture, dancing, music and festivals are very fascinating in the tribal society.

Society and Lifestyle

The Dandami Madiya tribe has traditional and nature-based society. Their culture and social building revolves around forests, hills, and rivers and this is at the centre of their lives. Madiya society is patriarchal in nature, in which the family head is generally a male. There are notable clan organizations that include Kawasi, Lekami, Usendi, Mikami, and Atad and are involved in marriage and social relationships. They are mainly involved in agriculture, gathering of forest produce, fishing and hunting as their main source of livelihood. Dandami Madiya people are largely sedentary farmers whereas Madiya in the hilly regions practice the shifting agriculture. Their diet is mostly composed of rice, millet, forest products, honey, fish and hunting animal meat. The Madiya tribe women dress in colorful traditional sarees and pearl jewelries and men in dhotis. Their dwellings are termed as Doo Kuma and these are built of mud, bamboo, stone and thatches. Dance, songs, music instruments, handicrafts (exc: baskets, mats, etc., different items of clay, paintings, and festivals occupy a special place in the cultural life. Even nowadays, the Dandami Madiya tribe attempts to maintain its collectiveness, cultural identity and lifestyle related to the nature.

Culture and Festivals

The culture of the Dandami Madiya tribe is rich, colourful and deeply connected to nature. Generally, the various elements of their culture include their traditional dance, songs, handicrafts, folk arts and festivals. Gauri Nritya, also known as the Bison Horn Dance, is visible in folk arts and festivals. Gauri Nritya (Bison Horn Dance) is a special identity of their culture, in which men wear a crown of Gauri (wild buffalo) horns on their heads and women perform group dance with traditional jewellery. This dance is performed to wish for rain, harvest and prosperity. Festivals are called 'Pandum' in the Madia society. Their major festivals include Mati Tihar, Karsaad, Navakhai, Dublapan Pandum, Mahua Pandum, Dussehra etc. Mati Tihar is the festival of Bhoomi Pujan, while Navakhai is the festival of welcoming new grains. Mahua Pandum is celebrated on the arrival of the Mahua flower. Dussehra is the biggest festival of Bastar region, in which Goddess Danteshwari is worshipped. These festivals include mass dances, songs, traditional food like Mahua Laata, Mahua wine, another indigenous drink. The festivals of Madiya tribe include nature, goddesses and cultural activity, which keeps their cultural heritage alive.

Food Culture

One of the living pieces of evidence of Dandami Madiya tribes nature based lifestyle and lifestyle is food culture. Mostly, diet is dependent on local resources, forest produce, agricultural products and hunting. This is both source of nutrition and an expression of the community culture. Rice is the staple food with Madiya tribe, which they primarily cultivate in the fields. Other coarse grains, such as millet, kodo, kutki, maize, sorghum besides this are also a constituent in their foods.As vegetables they eat the tubers, the leafy greens, the fruits, wild mushrooms, bamboo shoots, tamarind, tendu, mahua, etc. found in the forest.

Madiya Pej – A Tribal Drink

Madiya Page is a very important traditional drink of the Dandami Madiya tribe of Chhattisgarh, which is prepared by mixing boiled rice and water. This drink not only provides physical coolness but also has an important place in cultural and social life. Its consumption is beneficial for health, and it is also very easy to digest.

Cultural and Social Context

Madiya Pej is a popular traditional drink of the Dandami Madiya tribe of Bastar, which is especially loved during summers. The drink is prepared from ragi, known as mandia in the local language, and stale water of boiled rice. In the process of making it, it is fermented for a few hours or overnight. This fermentation makes it taste slightly sour and refreshing, which is especially satisfying in the scorching heat of summer. This drink occupies an important place in their daily life and is also served with great enthusiasm on various ceremonies, festivals and social occasions. Thus, Madiya Pej is an invaluable part of the tribal life of Bastar, which is alive as a tradition from generation to generation. This drink has been an essential part of the everyday life of the Madia community in Bastar and its surrounding areas for many centuries. The tribe traditionally depended on agriculture, forest produce collection, hunting and animal husbandry. Given their hard work and the hot climate, beverages like Madiya Pej evolved to provide coolness, energy and nutrition to the body Madiya Pej is a popular traditional drink of the Dandami Madiya tribe of Bastar, which is especially loved during summers.

Ingredients and method of Preparation

As we are aware, major ingredients of Madiya Pej include ragi (mandia) powder and old water of cooked rice. It refreshes, keeps the body cool thus reducing hunger and thirst in the summer and it is very cheap as well. It is also packed with calcium, protein, iron, fiber, amino acids and glucose hence a healthy and strength building beverage. Madiya Paej is said to be useful in a disease such as diabetes and malnutrition. During the preparation of it the ragi and rice are combined and grinded after which this mixture is diluted in water.

Method of Preparation

1. Cleaning and washing of Ragi and Rice: First of all, ragi (madia) and rice are cleaned thoroughly and washed three to four times with water to remove dirt and dust. This is necessary so that there are no impurities in the drink and the taste remains pure.
2. Drying and grinding: Washed ragi and rice are dried in shade or mild sunlight and then ground finely on a grinding stone. This produces a fine powder, which is the main base of Madiya page.
3. Making the solution and soaking: Ragi-rice powder is soaked well in a large vessel with water. This vessel is covered for 4-5 hours or overnight. This gives it a slight sourness, which makes the dish tasty and good for digestion.
4. Cooking rice: Then 6-7 liter of water is added to a deep clay or steel vessel and a handful of whole rice is added and cooked for 5-10 minutes. This gives a slight thickness and nutrition to the drink.
5. Mixing and Cooking the Batter: Now the prepared ragi-rice mixture is slowly added to boiling water and continuously stirred with a spoon so that no lumps are formed. It is cooked for 10-12 minutes so that the drink becomes thick and cooked.
6. Cooling and serving: After cooking, the drink is taken off the stove and allowed to cool. Then it is poured into a vessel or glass, and the taste is enhanced by adding jaggery, rock salt or chopped mango pieces as per choice. Cold Madiya Pej gives freshness and energy in summer.

Importance of Fermentation

Fermentation of madiya pej enhances its taste, aroma and nutrition. The process of fermentation (6-8 hours) gives probiotic properties to the pej which is beneficial for the digestive system. This process is a synthesis of traditional knowledge and scientific principles.

Maadiya Pej in Modern Times

Madiya Pej has made its special identity in the rural lifestyle. This drink is very popular in the tribal communities for providing coolness, thirst quenching and nutrition to the body in the summer season. It contains a lot of calcium, amino acids, iron, glucose, protein and fiber, which makes it not only an effective source of energy, but is also beneficial for diabetes, malnutrition and digestive problems. However, due to modernity, the demand for cold drinks, soft drinks and other packaged beverages is increasing among the rural youth as well as in urban areas. The need to promote it is being felt by the government and health experts, so that more and more people can take advantage of its medicinal and nutritional properties. Still, in this era of modernity, Madiya Pej not only remains an identity of tribal culture, but is also gradually making its place among the health-conscious urban class. This drink is a symbol of respect for traditional culture, health and local resources, which needs to be preserved and promoted.

Mahua Laddoo – A Traditional Recipe

Mahua Laddu is a fundamental element to the Dandami Madiya tribe food culture. This unique dish is prepared mainly of dried flowers of Mahua that grow in large quantity in Bastar and its region. Mahua flowers are also used as a source of nutritious and energy giving food among the members of the Dandami Madiya tribe, besides the making of liquor.

Introduction and Cultural Context

The Mahua (Madhuca longifolia) tree is not only a source of livelihood in these areas, but also a symbol of cultural identity. The mixture prepared by roasting the dried flowers of Mahua and pounding it with sesame, flax or other local grains is called 'Laata'. This dish is full of energy, sweetness and nutrition, and serves as a complete dish for the tribal society during difficult times or festivals. Mahua flowers have a deep place in their lives. When there was a shortage of grains, dishes made from Mahua flowers became a means of survival. Mahua tree is worshipped in the Dandami Madiya community and its flowers are also used in religious rituals, folk songs and festivals. Mahua Laddu is a symbol of collectivism, traditional knowledge and co-existence with nature. It is not only tasty and healthy, but is also an integral part of the cultural heritage passed down from generations. Even today, Mahua Lata keeps the cultural heritage of the Dandami Madia tribe alive and plays an important role in their social and economic life.

Ingredients and Traditional Method

To make Mahua Laddu, first, dried Mahua flowers are needed which are found naturally in tribal areas and their fragrance and sweetness are the soul of this dish. Sesame seeds are used with it which enhances both the taste and nutrition. Sometimes flax seeds are also added to it, which makes it healthier. There are some variations in making it, some people also add roasted gram or local grains to it, which increases both its taste and nutrition.

1. Cleaning and drying of Mahua:First, the dried Mahua flowers are sorted thoroughly, and the stalk, seeds or other impurities are removed from them. If Mahua is moist, then it dries well in the sun so that it does not stick while roasting.
2. Roasting Mahua:Mahua flowers are roasted on low flame, stirring continuously with a spoon so that they do not burn. After roasting, Mahua gets a mild fragrance and crispness.
3. Roasting sesame and flaxseed:Sesame and flaxseed are also lightly roasted on low flame separately. While roasting, care is taken that sesame does not become bitter.
4. Roasting gram and dry fruits If roasted gram or dry fruits are added to it, then they are also lightly roasted and then added. Then they are coarsely ground.
5. Grinding:This mixture is pounded well in a mortar and pestle so that all the ingredients come together.
6. Making Lata:The mixture is taken in the hands and shaped into small laddus (lata) or tikkis. If the mixture is dry, then a little ghee or jaggery is added and it is tied in a round shape like a laddu.

Other Special Dishes of Madiya Tribe

Chaapda Chutney – A Natural Flavour

Chaapda chutney is a special and ancient chutney of tribal regions which consists of red ants and ants eggs. The distinctiveness of this chutney lies in the red ants that are used in this chutney as they make their nests in the tree leaves. These ants and their eggs are gathered to make chutney, cleaned and then crushed along with garlic, ginger, green chillies, coriander, tomatoes, salt and even turmeric and sugar in a mortar and pestle. It tastes, spicy, sour and quite special of which another type of tingling is experienced because of formic acid. Chaapda chutney is also considered healthy. Tribal society considers it beneficial in diseases like cold, fever, jaundice, stomach problems and malaria. Today this chutney is very famous not only in rural areas.

Preparation Method

To make Chaapda chutney, first, red ants and their eggs are carefully collected from sal, mango or other trees. They are thoroughly washed in water to remove soil and other impurities. After this, garlic, ginger, green or red chillies, coriander leaves, tomatoes, lemon juice, salt and sometimes onions or a little sugar are also prepared. Traditionally, all the ingredients are ground in a mortar and pestle, which makes smooth, spicy and sour chutney. Some people also serve it by lightly frying it in oil and onions to enhance the taste. The prepared chutney is also sold in markets by keeping it in a small dona made of sal leaves.

Importance

Chaapda chutney is not only a part of the food culture of the tribal society of Bastar and the surrounding areas, but it is also a symbol of their identity and tradition. This chutney reflects the tribals' understanding of natural resources, their connection with the forest and their traditional knowledge. It has a special place in special occasions, festivals and family events. From a medicinal point of view, Chaapda chutney is considered a panacea for the treatment of many diseases. It is believed in the tribal society of Bastar that the formic acid present in red ants is beneficial in fever, jaundice, malaria, dengue, cold, stomach problems and joint pain. Many villagers even get themselves bitten by red ants when they have fever, which subsides the fever. The taste of Chaapda chutney is spicy, sour and tingling, which makes it different from other chutneys.

Summary

The Dandami Madia tribe is a major group of the God tribe, also known as 'Bison Horn Madia', residing in Bastar, Datewada, Narayanpur, Sukma, Bijapur and Kondagaon districts of Chhattisgarh. Their life is based on forests, mountains and rivers and their main livelihood is agriculture, forest produce collection and hunting. Society is patriarchal, the clan system is prevalent and cultural activities like marriage, festivals, dance, songs, handicrafts are an integral part of life.Madiya culture is nature-worshipper, their major festivals include Maati Tihar, Navakhai, Asum, Diyari, Mahua Pandum and Dussehra, in which Gaur dance is special. Food culture includes rice, millet, tubers, forest produce, fish, prawns, pulses, Mahua etc. Their main traditional dishes are Madia Pej (cold drink made from ragi-rice), Mahua Lata (nutritious laddu made from Mahua flowers), Chapra Chutney (Chutney made from red ants). Madia Pej and Mahua Lata are symbols of nutrition, health and collectivism, while Chapra Chutney reflect the use of local resources and cultural diversity. Despite modernity, the Dandami Madia tribe is trying to preserve its cultural heritage, traditional food and community lifestyle