Mythologies of the Abujhmadiya Tribe

Abujhmad means 'unknown hilly area'. The human community residing in 'Abujhmad' i.e., 'unknown hilly area' for centuries was called Abujhmadiya. 'Resident of unknown hilly area'. Abujhmadiya tribal community is a sub-group of Gond tribe of Central India region. Under Article 342 of the Constitution of India, Abujhmadiya has been listed as a sub-caste of Gond tribe at serial number-16 in the list of Scheduled Tribes Abujhmad area and Abujhmadiya tribe have always been a center of curiosity and attraction for outsiders, tourists and researchers. British administrators and researchers Glasford and Grant named Abujhmadiya tribe as 'Bhari' or 'Madi' and mentioned it as a sub-caste of Gond tribe. They mentioned Abujhmadiya tribe as a backward tribe compared to the neighboring Madia tribe. Hislop, while describing the Abujhmad region in 'Hindu Tribes and Casts Part-II' (1876), called the residents of this region 'Madia Gond'. Russell and Hiralal, in 'The Tribes and Casts of Central Provinces of India, Part II' (1916), have described the Abujhmaria tribe as a sub-caste of the Gond tribe and have written that "The Gonds of Bastar can be divided into two parts, Muria and Madia. Of these, the Madia are more backward." British researcher, writer and administrator Sir W. P. Grigson in “The Madia Goddess of Bastar” (1938) has mentioned the Madia tribe as a sub-caste of the Gond tribe and divided the Madia tribe into two parts on the basis of the habitat, socio-cultural characteristics and the Gaur Sing crown worn on the head during dance and named them "Hill Madia" (Abujhmadia) and "Bison Horn Madia". Sir Grison (1938) named the Madia residents of the hilly areas situated to the north of the Indravati river flowing in the middle of the Bastar division as "Hill Madia" (Pahari Madia) and the Madia tribe residing in the south of the Indravati river as "Bison Horn Madia (Gaur Sing Madia). Thus, the Abujhmadia tribe was named "Madi", "Hill Madia" and "Abujhmadia" by outsiders, administrators and explorers at different times. Apart from this address, the Abujhmadia tribe calls itself "Meta Bhum" (Gondi word Bheta Bhum means hilly land) residents of hilly land, "Met Koitur" (Gondi word Meta hill, Koitur resident) i.e., residents of hilly land.

The Abujhmadiya, also called Abuj Maria or Hill Maria, live in the hilly Abujmarh region of Narayanpur and Dantewada districts in southern Chhattisgarh. They form a sub‑group of the larger Gond ethnic group and are classified by the Indian government as a Particularly Vulnerable Tribal Group (PVTG) because of their small population, low literacy and continued dependence on subsistence agriculture. Their remote territory was effectively off limits to outsiders until the late 2000s due to insurgent activity and dense forests. Abujhmadiya households rely on shifting cultivation, hunting and gathering. Limited access to education, health care and markets leaves them vulnerable to poverty. Recent road building and mining proposals threaten to fragment their forests, while continued conflict in the region exposes villagers to violence and displacement. Activists stress that development programmes must respect the community’s rights, language and customs.

Most of the items of daily use of Abujhmadia tribe are made from the materials available in the local environment and only a few items are bought from the market. Pots for cooking food is made of aluminium. Some people also cook food in earthen pots. It is called 'Adka'. The large pot for cooking food is made of meat or metal, which is called 'U Food'. Food is eaten in a 'Sipahi' or 'Saal' pattal or dona. Glass and thin dry gourd tumba are used for drinking water. Metal or clay sheet is used for bringing and storing water. Abujhmadia use Kosara, rice, kutki, Mandia and wild spices in their food. To grind it, Abujhmadia houses have 'Akki' (vessel for grinding grains) and 'Gota' (vessel for grinding spices). The vessel for grinding grains has two parts. 'Akki' is a big square piece of wood, in the middle of which there is a deep round hole. It is dug in the first or second room of the house and dug at the level of the ground and the grains are pounded with the help of Usmal i.e., pestle (length about 2-3 feet). 'Gota' is also a vessel for grinding like 'Akki'. There are two differences between them. First, chillies and wild spices are left in Gota. Second, it is not fixed at one place like 'Akki', rather it can be taken from one place to another. 'Gota' made of wood is in the shape of Umru. On one side of it there is a three- to five-inch-deep pit. Spices are ground in it with the help of a small Usmal (pestle). A rope of Siyadi is tied in the thin part between the 'Gota' and after the work is over, it is taken out. After that the gotta is hung on the wall. There are different types of 'tooti' (yaura basket) for keeping things in the kitchen. Mandia Siyadi leaves have a round bundle like container for keeping pulses and seeds, which is called 'deva', it is made from raw Siyadi leaves and is filled with pulses, grains or yoghurt and is closed from above with a leaf. In this the grain remains safe for many days or does not get spoiled. It is made of small or big size as per the requirement. In Abujhmadia kitchen, small packets of Sivadi leaves are used for keeping things or salt and pepper. Paratu is kept in raw Sivadi leaves and tied with its stalk. It is called 'pipati'. Apart from this, Abujhmadia kitchen has 'kuli' (peeda), 'kor' (knife), steel and aluminium utensils etc. Abujhmadias wrap Siyadi bark all around 'Adka' (earthen pot) and 'Ekka' (dried gourd) in a special way to make them strong and useful for a longer period. For this, they remove the bark from the Siwadi vine from the jungle and dip it in the mud of a pond or stream for two-three days, due to which it becomes soft and does not break on drying. This soft Siyadi bark is wrapped on 'Eukka (dried gourd) and pot, which gives strength to these items after drying. Abujhmadias take food and drinks from home while going on a pilgrimage. For food, they make a big bowl of Sivadi leaves in two-three layers and after keeping food in it, they close it completely with the help of leaves. This is called 'Gudhi'. Similarly, they take Pev or Sulfi in 'Dukya' (dried gourd) and on the way, they take out the food from the Kudi and eat with Palal. In this, the food remains hot for a long time. For drinking, the ink leaves are folded to make a lamp and the drink.