Desi Soppu Mela begins in Mysuru

The two-day Desi Soppu Mela has over 200 indigenous greens on display. | Photo Credit: M.A. Sriram “When we were children, our elders introduced us to edible greens found along the bunds of fields, agricultural lands, ponds and water bodies. Because of this traditional knowledge, I can identify more than 100 varieties of greens. We must pass this knowledge on to our children as well,” said Neelamma Kemannanavar, a woman farmer from Thimmapur in Haveri.She was speaking after inaugurating the two-day Desi Soppu Mela at Nanjaraja Bahadur Choultry in Mysuru. The festival is being organised jointly by Sahaja Samrudha, Keystone Foundation - Using Diversity, Hulikadu Farmers Producer Company and ICAR–JSS Krishi Vigyan Kendra, Suttur.“Today, the increasing use of herbicides is causing the diversity of edible greens to disappear. We must increase our consumption of these health-promoting greens and conserve our indigenous varieties,” Neelamma said.Ramachandran G., Senior Programme Coordinator at Kerala-based Keystone Foundation, released the book “Sakkath Soppu”. Speaking on the occasion, he said, “More than 3,000 plant species are used as food across the world. However, people today consume only around 30 species regularly. The remaining 2,970 species are mainly used by local and indigenous communities. This traditional knowledge is gradually disappearing among younger generations, and the greens festival is an excellent platform to introduce this knowledge to them.”G. L. Muralidhar Gungurumale from the Centre for Environment Studies, Shivamogga, said, “We generally consider weeds to be unwanted plants that compete with crops. However, these plants possess enormous diversity and are rich in nutrients. Regular consumption of these greens can contribute to better health.”Another chief guest, Srivatsa Govindaraju, Founder of Chiguru EcoSpaces, Bengaluru, said, “There is an urgent need to promote indigenous varieties of greens that may not be widely available in the market but are rich in nutrients and medicinal properties. Children in schools should also be made aware of the importance of these greens.”Presiding over the programme, Gnanesh B. N., Head of ICAR–JSS Krishi Vigyan Kendra, Suttur, said, “Mysuru has experienced a 49% rainfall deficit this year. In such circumstances, growing greens becomes extremely important because they require less water and can be harvested within just two months.”More than 200 varieties of greens are being displayed at the two-day festival. Farmers from the Nagarahole region have brought “Berake Soppu” and “Anne Soppu”, while farmers from the forests of Kanakapura have brought “Seegae Soppu”. Farmers from Kundgol have brought dryland greens such as “Kirkasali” and “Gurji”. A group from Wayanad, Kerala, is showcasing medicinal and wild greens.Visitors can also savour a range of traditional dishes, including Ragi Mudde with Bassaru, Jowar Roti with Kirkasali Palya, and Greens Chapati. The Kolagondanahalli Women’s Group from Kanakapura is introducing Ragi Shavige, Urakki Unde and a meal featuring Kalale Soppu Saaru.The festival also offers indigenous rice, millets, pulses, organic value-added products, indigenous vegetable seeds and fruit saplings. Juice Bilva saplings, known for their ability to withstand water scarcity, are also available for purchase. Published - September 05, 2026 07:54 pm IST