Officially bidding goodbye to winters and the month of February with this soup post. A delicious mini pot of piping hot Mushroom soup recipe called Syrwa Tit from the North Eastern State of India, Meghalaya.
While you must be wondering how North East Cuisine which is predominately non vegetarian delicacies, you would be surprised to know about some really wonderful healthy vegetarian recipes that are easy, light and uses minimal spices. The Mushroom Soup Recipe that I share today, ticks all the boxes of health, minimal spice and vegetarian easy to make soup recipe.
If you recall, last month I had posted a recipe of Green Peas Curry or Uti from Manipur Cuisine which was again from the North East Cuisine and a vegetarian main course dish. There are no masalas or spices used, just a touch of the chillies which the cuisine is well known for and plenty of vegetables and greens used to flavour the food.
Meghalaya cuisine is divided into 3 distinct styles – (1) Garo, (2) Khasi (3) Jaintia. (Source)
- The Garo recipes are simple to cook. A Popular dish called Nakham Bitchi is an important Garo dish that is a spicy soup made with a special variety of dry fish known as Nakham.
- Khasi recipes include a variety of rice dishes such as Jadoh which is the tourist popular dish too (Rice with Pork). Pork is heavily used in the recipes even in salads too. Same is the case for fermented fish too. Chillies occupy a prime position in their cuisine and there are no heavy masalas or spice blends used.
- The Jaintia recipes include Mushrooms as the prime ingredient. They have local wild mushrooms that are used to prepare a variety of dishes. One such variety is the Tit Tung.
When I was deeply researching the cuisine to find some unique vegetarian recipes, I came across this paper from the Department of Bio Technology and Bio Informatics, Shillong, North East.
Since the hilly terrains of Khasi, Garo and Jaintia hills are tribal populated, there are many local wild edible mushroom varieties grown and sold in the markets. While I cannot procure the authentic variety of wild edible mushrooms, I decided to try the recipe anyways which was mentioned in the paper since I did not want to miss the chance of trying out a local, unique, regional and a lesser known recipe.
I have used button mushrooms as against the Wild edible mushrooms of the North East but rest of the recipe remains same including the Lai Patta or Mustard Greens which I could easily procure from the local market. Put together, this is a healthy bowl of goodness. Mildly spiced, flavourful broth that soothes the body and is extremely filling!
This Mushroom Soup is warming to the heart and body. It is not laden with heavy cream or a load of spices etc. It is simple, comforting and made in a jiffy. Narayan has been travelling like a crazy person these past few weeks and this soup recipe was just in time to deal with the cold and headache that normally one faces due to exertion, seasonal change and lack of timely meals. He felt better the next morning and once again I proved him right that consumption of green chillies is excellent to control cold and sinus infection.
Taking this recipe to the Shhh Secretly Cooking Challenge Group where we are paired every month to try regional recipes with secret ingredients assigned to each other. This month we explored Meghalaya and I was able to cook and share the Mushroom Soup Recipe called Syrwa Tit. My partner for this month’s challenge is Lathiya S and she blogs at Lathi’s Kitchen. Lathiya gave me butter and Mustard greens as my secret ingredient. Please check her blog out for some amazing desserts, bakes and Kerala Recipes.
Let us have a look at the Mushroom Soup Recipe and the step by step pics for this Soup from Meghalaya called the Syrwa Tit.
Looking for more easy soup recipes, Do try the Red Lentils and Ginger Soup / Masoor Dal aur Adrak ka Soup and the South Indian Pepper Cumin Soup Aka Rasam.
Recipe for Syrwa Tit / Meghalaya Mushroom Soup Recipe with step by step pics
Prep time 10 mins
Cook time 15 mins
Serves 2
1 cup is 250 ml measurement
Ingredients
- 1 cup Mushrooms roughly chopped
- 12 small cloves of garlic
- 2 green chillies
- 1 cup chopped mustard greens / Lai Patta / Tyrso
- 2 tsps butter
- 1/4 tsp of black pepper powder
- 1 1/2 cups of hot water
- Salt to taste
Method
(1) Make a paste of chillies and garlic in a mixer grinder.
(2) Heat a kadhai or wok, add butter and then the chilli garlic paste. Saute it well until the raw smell goes off.
(3) Now add the chopped mushrooms. Saute and allow it to cook for 2 minutes.
(4) Meanwhile, heat 1 1/2 cups of water in a kettle or saucepan and allow it to boil.
(5) Once the mushrooms have turned mushy and given out moisture, add the roughly chopped lai patta or mustard leaves.
(6) Now add salt to taste along with black pepper powder.
(7) Once the mustard leaves have wilted, pour the boiling water from the kettle or saucepan into the kadhai.
(8) Allow the soup to boil thoroughly, mixing it gently between intervals for atleast 8 to 10 minutes.
(9) After 8 to 10 minutes, switch off the flame and serve it piping hot.
If you try this at home, please give me a shout out / Tag Me on any of my social media handles.
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Vidya Narayan
Megala
27 Feb 2019Wonderful mushroom soup with no cream or corn flour.
Vidya Narayan
5 Mar 2019Yes the cuisine has some amazing healthy recipes that focus on minimal spices, no refined flour or thickening agents. Glad you liked it.
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Lathiya
1 Mar 2019The mushroom soup, Meghalaya style looks so delicious. You have used the given ingredients wisely. This soup looks perfect for the weather here
Vidya Narayan
5 Mar 2019Thank you Lathi.
Prathima
10 Mar 2019Simple yet flavour ful healthy soup would love to try this
Vidya Narayan
17 Mar 2019Thank you so much
Renu Agrawal Dongre
19 Mar 2019A very Interesting and a healthy soup with minimum ingredients. I love the use of mushrooms and mustard greens here. We get too much of fresh mushrooms here and I think I can enjoy this soup for my healthy dinners. Thank you for the healthy share.
Vidya Narayan
22 Mar 2019Thank you Renu.
The Girl Next Door
3 Mar 2019Oh, wow, this soup sounds so very simple, with minimal ingredients. Yet, I can imagine just how flavourful it would have been. I’m always amazed, every time I read about indigenous dishes from different parts of India. The variety of dishes we have through the length and breadth of our country never fails to surprise me!
Vidya Narayan
5 Mar 2019Absolutely Priya and much of it is still unexplored. Cheers to more discoveries and food adventures. Thank you!
mayurisjikoni
6 Mar 2019A simple and yet flavorful soup, the mustard greens and mushrooms imparting their own flavors. Glad to hear your hubby enjoyed it and is much better now.
Vidya Narayan
17 Mar 2019Thanks Mayuri!
Prathima
7 Mar 2019Healthy soup . Detailed description perfect for theme.. Slurp
Vidya Narayan
17 Mar 2019thank you so much
Sasmita Sahoo Samanta
11 Mar 2019Really while guessing I was too excited to know the exact details of the dish 🙂 The use of greens of mustard is a lovely idea here. Authentic regional dishes taste great always. Here also the soup in overall looks so simple yet flavorful.
Vidya Narayan
17 Mar 2019Simple and flavourful, definitely Sasmita. Thanks
Batter Up With Sujata
11 Mar 2019Soup looks comforting healthy delicious and easy to make. Loved that you used very few ingredients. Bookmaking it to try soon.
Vidya Narayan
17 Mar 2019The cuisine in general focuses on few ingredients and that is what I truly loved. Thank you so much
Priya
12 Mar 2019Oh i absolutely love lai…this is a very interesting combination of lai and mushrooms…i could have just this for a healthy dinner
Vidya Narayan
17 Mar 2019Healthy and hearty definitely Priya!
sharanya palanisshami
13 Mar 2019Mushroom soup looks so tempting….I learnt a healthy soup from your post…..
Vidya Narayan
17 Mar 2019My pleasure Sharanya
Anu
14 Mar 2019Garlic and mushroom go hand in hand. I am sure this soup would have tasted so delicious. I am eager to try this one.
Vidya Narayan
17 Mar 2019Thank you so much.
Pavani
21 Mar 2019Simple and yet flavorful mushroom soup.I am sure my hubby is going to love this recipe.Thanks for sharing this delicious recipe. Bookmarked it.
Vidya Narayan
22 Mar 2019My pleasure and thank you!
Aruna
21 Mar 2019Trust you to research and discover a unique dish. A little research has gone a long way into the making this unique vegetarian dish from a state where non-vegetarian food dominates. I love the meaty flavour of mushrooms. The earthy flavour of mustard greens must add a new dimension to this hearty soup.
Vidya Narayan
22 Mar 2019Thanks Aruna.
jayashreetrao
23 Mar 2019That’s a healthy and filling soup Vidya, ideal for my dinner today.
poonampagar
24 Mar 2019I am also in love with the simplicity of the North Eastern Cuisine. This mushroom soup with mustard greens uses minimal ingredients yet it looks so comforting and wholesome. Can’t wait to try my hands on this recipe Vidya !
Vidya Narayan
24 Mar 2019Agree Poonam, the North East recipes are so simple yet healthy. Thanks
Sujata Shukla
27 Mar 2019You have turned out a delicious and nutritious soup using just a handful of ingredients, including the seasonings! I would never have guessed that butter is one of the ingredients, as I did not come across its use while reading up about Meghalaya’s cuisine. Very nice recipe which I would love to use the next time I get some mustard leaves, which I think will be only in November or later.
Vidya Narayan
30 Mar 2019Thank you!