Muga Leta Or Silk Worm Recipe


Muga Leta, or silkworm dish, is a highly prized and culturally rooted delicacy in Assamese tribal cuisine—particularly among the Bodo, Mishing, and other indigenous communities. Packed with protein and known for its earthy flavor and unique texture, this dish is either stir-fried, curried, or made into chutneys using traditional spices.

Silkworms are usually collected after the silk has been extracted from the cocoons, making this dish both sustainable and economical. The dish is especially enjoyed in rural Assam and during local fairs, gatherings, or harvest festivals. It’s not just a meal—it’s a taste of the land, an identity, and a source of nutrition for generations. 🐛 Assamese Muga Leta (Silkworm) Recipe – Stir Fry Style 🕐 Prep Time: 20 minutes 🍳 Cook Time: 20–30 minutes 🍽️ Serves: 3–4 people 🧄 Ingredients: Muga Leta (Silkworms) – 250–300g (boiled and cleaned) Mustard oil – 2–3 tbsp Onion – 1 large (finely chopped) Garlic – 6–7 cloves (crushed) Ginger – 1 inch (crushed or grated) Green chilies – 2–3 (chopped or slit) Turmeric powder – ½ tsp Red chili powder – 1 tsp (adjust to taste) Salt – to taste Fresh coriander – chopped (for garnish) Optional – boiled potatoes (for mash variation) 🍲 Step-by-Step Instructions: 🔪 Step 1: Clean the Silkworms Boil the silkworms in salted water for 5–10 minutes. Drain and rinse. Remove any remaining silk residues if needed. Set aside for frying. 🍳 Step 2: Sauté the Masala Heat mustard oil in a pan till it reaches smoking point. Reduce the flame. Add chopped onions and sauté until golden brown. Add crushed garlic, ginger, and green chilies. Fry until the raw smell disappears. 🌶️ Step 3: Spice It Up Add turmeric and red chili powder. Cook the masala for 2–3 minutes with a splash of water to avoid burning. 🐛 Step 4: Add the Silkworms Add the boiled silkworms to the masala. Stir fry on medium heat for 8–10 minutes, letting them crisp up and absorb the flavors. Add salt to taste. 🥔 Optional Step: Mash Variation Some regions mash the silkworms with boiled potato, mustard oil, and chilies to make a chutney-like side dish. For this, simply mash the sautéed silkworms with boiled potato, green chili, and a drizzle of raw mustard oil. 🌿 Step 5: Garnish & Serve Garnish with chopped coriander. Serve hot with sticky rice (bora saul) or plain rice. 🍽️ Serving Suggestion: Enjoy Muga Leta with rice and traditional sides like khar, tenga, or plain dal. It’s a bold, nutritious addition to any Assamese meal.