Amroli Poruar Tup: The Fried Red Ant Eggs Of Assam
Image Credit: Instagram/yardfong

Assamese cuisine includes an extremely wide variety of vegetables and meat with the main component as rice. This cuisine is a mixture of different indigenous styles with some external influences. The cuisine is defined by minimum use of spices, little cooking over fire and strong flavours. We are familiar that birds like ducks and pigeons are essential to Assamese cuisine, but did you know insects are also an integral part of the cuisine. Polu Leta, also known as silk worm is a very popular dish of Assam. It's very simple to cook and super healthy too. But there is another indigenous dish of Assam which is little-known to people, Amroli Poruar Tup also known as red ant eggs. 

Amroli Poruar Tup is consumed in Assam as a traditional dish on the occasion of Rongali Bihu which is celebrated in the month of April. The main source of red ants are mango trees and jackfruit. The ants together with their white coloured eggs are collected to be consumed.

Benefits of Red Ant Eggs

Red ants are good from a nutritional point of view. It contains a lot of protein, iron, calcium and vitamin B12. Consuming red ants can protect one from water borne diseases like malaria and jaundice. It's also good for the eye, heart, brain, nervous system and can also be used to treat asthma.    

It is very simple to cook and barely takes time. Here is the recipe of protein-rich Amroli Poruar Tup:   


  • 1 cup red ant eggs    
  • 1 onion chopped   
  • 4-5 green chilli   
  • 1/4 tsp cumin powder   
  • 1/4 tsp coriander powder   
  • 1/4 tsp red chilli powder   
  • 1/4 tsp turmeric   
  • 1/4 tsp Garam Masala   
  • 1 tbsp mustard oil   
  • Salt to taste  


  • Wash red ant eggs together with ants under running water. If you don't like sour taste, remove the ants from the eggs before cooking.    
  • In a pan, heat oil.   
  • Add chopped onions and fry until golden brown.    
  • Then add red ant eggs to it.   
  • Add turmeric, cumin, coriander, red chilli powder to the pan and stir.   
  • Fry them for 2 minutes.    
  • Then add green chilli and salt.    
  • Cook for 5 minutes on low heat with the lid.   
  • Add garam masala and fry for two more minutes, 
  • Then remove from heat and serve hot.   
  • It can be served as a starter as well as a side dish with rice. 

Many communities in northeast India include insects in their diet as they have several nutritional benefits.