Kadali Mad (Unsugdak Sagur): The Fermented Banana Probiotic Beverage of the Bonda Tribe of Odisha

Kadali Mad, known in the Bonda language as Unsugdak Sagur, is a traditional fermented alcoholic beverage prepared by the Bonda tribe, one of the most ancient indigenous communities residing in the hill tracts of Odisha, India. Unlike fruit based wines that rely on added yeasts, Kadali Mad is a naturally fermented banana beverage produced using whole bananas and an accelerating agent. The drink is known for its mildly sweet, tangy, and effervescent profile. It serves not only as a social and ceremonial beverage but also as a source of nutrition and hydration in the remote, forested regions of the Eastern Ghats.

Cultural Roots, Local Naming, and Tribal Context

The Bonda People

The Bonda tribe, classified as a Particularly Vulnerable Tribal Group (PVTG), lives in the isolated hill agency of Malkangiri district in southwestern Odisha. Their name Bonda comes from the local word Remo, meaning people. The Bonda language belongs to the Austroasiatic language family. Traditional knowledge of fermentation is passed orally through generations, with Kadali Mad being one of several alcoholic preparations made from locally available resources.

Local Name and Translation

In the Bonda dialect, Unsugdak Sagur translates directly to banana alcohol or banana fermented drink. Kadali is a Sanskrit derived term for banana, while Mad refers to a fermented alcoholic beverage in regional Odia parlance. The dual naming reflects the intercultural exchange between the Bonda community and neighboring Odia speaking populations.

Production Season and Context

Unlike many seasonal tribal beverages that are limited to specific harvest periods, Kadali Mad is produced throughout the year as bananas are available across all seasons. The drink is prepared for community gatherings, festivals, rituals, and daily consumption. It is one of nine specific alcoholic beverages documented in the Bonda tribe, categorized under fruit and vegetable derived alcohols alongside mango, jackfruit, cashew apple, and tomato based preparations.

Raw Ingredients

Primary Ingredient

Banana (ripe)

Quantity: Variable, typically ripe whole bananas

The fruit provides fermentable sugars and natural yeasts present on the peel

Accelerating Agent

Urea ( Food grade)

Quantity: Small amount, approximately a pinch per batch

Urea functions as a nitrogen source to accelerate fermentation by stimulating microbial activity.

Note: This is a new process that has evolved after synthetic urea became available.

Water

Quantity: Sufficient to cover the mashed banana mixture

Clean water, often sourced from local streams or wells

The use of urea as a fermentation accelerator distinguishes Kadali Mad from conventional fruit wines. While urea is chemically a nitrogen rich compound, in traditional practice it is added in minimal quantities to speed up the fermentation process. This practice is documented across multiple Bonda beverages including those made from mango, jackfruit, tomato, and tamarind.

Preparation Guidelines

Traditional Step by Step Process

Step 1: Banana selection and ripening

Select fully ripe bananas. Overripe bananas with spotted peels are preferred for higher sugar content. Do not use unripe green bananas as they lack sufficient fermentable sugars.

Step 2: Mashing

Peel the bananas and place the fruit in a clean earthen pot or wooden vessel. Mash the bananas thoroughly with hands or a wooden masher until a smooth pulp forms. Traditional practice avoids metal utensils.

Step 3: Urea addition

Add a very small pinch of urea to the mashed banana pulp. The quantity is typically less than a gram per kilogram of bananas. Stir well to distribute the urea evenly. This step accelerates the fermentation timeline from natural fermentation which might take weeks down to several days.

Step 4: Water addition

Add clean water to the mashed mixture until it reaches a semi liquid consistency. The water should be non chlorinated as chlorine inhibits the natural yeasts present on banana peels.

Step 5: Fermentation vessel and covering

Transfer the mixture into a clay pot or a plastic container depending on modern adaptation. Cover the vessel loosely with a cloth or a flat lid, not airtight. Place the vessel in a warm location away from direct sunlight.

Step 6: Fermentation duration

Allow the mixture to ferment for 3 to 7 days depending on ambient temperature. Warmer temperatures between 25 and 35 degrees Celsius accelerate fermentation. Signs of active fermentation include bubbling, a souring smell, and the development of slight effervescence.

Step 7: Straining and consumption

After fermentation, the liquid is strained to remove solid banana residue. The resulting liquid is Kadali Mad, consumed as a mildly alcoholic, tangy beverage. The drink is typically consumed fresh and does not undergo aging.

Microbiology and Probiotic Profile

Fermentation Dynamics

The fermentation of Kadali Mad relies on a consortium of naturally occurring yeasts and bacteria present on banana peels and in the environment. The addition of urea serves as a nitrogen source that favors rapid microbial proliferation, particularly of fermentative yeasts.

Dominant Microbial Groups

Yeasts (Primary Fermenters)

Saccharomyces cerevisiae and related wild yeasts convert sugars to ethanol and carbon dioxide

Lactic Acid Bacteria

Present as secondary fermenters, contributing to the tangy flavor profile and potential probiotic benefits

Acetic Acid Bacteria

Present in small quantities, may produce minimal acetic acid during aerobic exposure

Probiotic Potential

While specific metagenomic studies on Kadali Mad are limited, banana based fermented beverages in general harbor viable populations of lactic acid bacteria including Lactobacillus plantarum and Leuconostoc species. The natural fermentation without heat treatment preserves live microbes. The typical colony forming unit range for traditional fruit fermentations is estimated between 10⁶ and 10⁸ CFU per milliliter at peak fermentation.

Peak Probiotic Diversity and Count Stage

The peak of probiotic diversity and microbial count occurs between days 3 and 5 of fermentation, when yeast activity is at its maximum and lactic acid bacteria populations have established. At this stage:

Yeast counts reach their maximum concentration between 10⁷ and 10⁸ CFU per milliliter

Lactic acid bacteria populations are at their highest levels, contributing both probiotics and postbiotic metabolites

The beverage exhibits visible bubbling and effervescence indicating active metabolism

The pH typically drops from an initial value near 5.5 to approximately 3.5 to 4.0

Consuming the beverage at this stage, before complete sugar depletion, maximizes both probiotic intake and sensory enjoyment.

Nutritional and Nutraceutical Benefits

Probiotic Contributions

Gut health support

Live yeasts and lactic acid bacteria surviving passage through the gastrointestinal tract can contribute to gut microbiota diversity and function

Digestive enzyme activity

Fermentation breaks down banana polysaccharides, potentially improving digestibility compared to raw bananas

Nutrient bioavailability

The fermentation process may increase the bioavailability of B vitamins and certain minerals present in bananas

Postbiotic and Bioactive Metabolites

Ethanol

Present in low to moderate concentrations (typically 3 to 6 percent alcohol by volume), providing the characteristic mild intoxicating effect

Organic acids

Lactic acid and acetic acid lower intestinal pH, inhibit putrefactive bacteria, and enhance mineral absorption

Short chain fatty acids (SCFAs)

Produced by lactic acid bacteria during fermentation, these compounds strengthen the gut barrier and provide energy to colonocytes

Banana derived bioactive compounds

Potassium, vitamin B6, vitamin C, and prebiotic fructooligosaccharides from bananas survive fermentation and contribute to the beverage's nutritional value

Additional Benefits

Hydration

Kadali Mad serves as a source of hydration in remote areas where clean drinking water may be limited

Energy source

The fermentable sugars remaining after partial fermentation provide readily available calories

Traditional medicinal use

Within the Bonda community, the beverage is consumed to alleviate fatigue and as a general tonic

Comparison with Commercial Probiotic Drinks

Traditional Kadali Mad offers several distinctions from commercial fermented beverages:

It contains live, diverse microbial consortia rather than single strain isolates

It is produced without refined sugars or artificial additives except for minimal urea

It preserves traditional knowledge of fermentation acceleration using locally available nitrogen sources

It is significantly more affordable than commercial probiotic products

Safety and Usage Notes

Urea Consideration

The use of urea as a fermentation accelerator raises considerations for health safety. The traditional practice employs very small quantities, typically less than 0.1 percent of the total fermentation volume. Urea is naturally metabolized by yeasts into ammonia and carbon dioxide during fermentation. However, individuals concerned about urea residues should note that commercial winemaking sometimes uses diammonium phosphate as a nitrogen source, a chemically similar practice. For those wishing to avoid urea entirely, a traditional alternative is to extend the natural fermentation period to 14 to 21 days without any accelerator.

Alcohol Content

Kadali Mad contains alcohol. Pregnant women, individuals on medications that interact with alcohol, and those with alcohol use disorders should avoid consumption. The alcohol content is comparable to mild beers or fruit wines.

Histamine Content

As a fermented beverage, Kadali Mad contains biogenic amines including histamine. Individuals with histamine intolerance, mast cell disorders, or severe small intestinal bacterial overgrowth should introduce it gradually or avoid it.

Sanitation Considerations

Traditional production using untreated water and unsterilized vessels carries risks of contamination with undesirable microbes. Commercial or home production should use boiled and cooled water and sterilized fermentation vessels while preserving traditional practices where possible.

Enjoy Kadali Mad as a cultural exploration of indigenous fermentation knowledge, served chilled or at room temperature alongside traditional Bonda meals.

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