Hyderabdai Marag Soup

How to make Hyderabadi Marag Soup?

The Hyderabadi Marag soup or stew is a rich, creamy and spicy soup/stew.It is generally served at weddings or during the month of Ramadan to break the fast, in the southern city of India,Hyderabad. The city is famous for its princely cuisine influenced by the Nizams/rulers of the state.

Fall season begins

      Crispy cool weather has set in our parts. The season for colored leaves beneath your feet, chunky scarves, rain boots, pumpkin muffins and  apple cider has begun.Time to pull out those treasured soup recipes that are perfect for the season

Light the fire, throw on a sweater and make a pot of soup, coz there is no better comfort food in Fall than a steamy bowl of hot delicious spicy soup or stew.

…and so does the soup season!

Our temps have nosedived into the 30’s today, frigid outdoors & the only way to beat the cold would be having a hot bowl of soup. The thought of making a steaming pot of Hyderabadi Marag soup/spicy South Indian Mutton soup, put my mind at ease.

There is no better comfort food to warm your belly than a yummy Fall soup, in the cold months. Our begins with a pot of steaming hot Hyderabadi Marag soup. Join in, to find out how to make it step by step.


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How to make Hyderabadi Marag Soup
How to make Hyderabadi Marag Soup?

How to make Hyderabadi Marag Soup?

Recipe by Maya Shetty
Course: FOOD, MEAT – CURRY PREPARATION, MEAT DISHES, SOUPSCuisine: Indian
0.0 from 0 votes
Servings

10

servings
Prep time

15

minutes
Cooking time

25

minutes
Calories

514

kcal
Total time

40

minutes

Ingredients

  • 1 pound 1 pound of mutton/goat meat meat with bones attached

  • 2 tbsp Coconut Oil

  • 1 inch Cinnamon

  • 3 -4 Cloves

  • 2 Cardamom

  • 6 Pepper Corns

  • 1 large Onion sliced fine

  • 1 tbsp Ginger Garlic paste

  • 8 Green chili paste grind green chilies into a fine paste

  • Salt to taste

  • Paste for the soup
  • 1 tbsp Coconut dry roast

  • 5 Cashew nuts

  • 5 Pistachios

  • 5 Strands Coriander leaves leaves & stem

  • Other ingredients
  • 2 tbsp Yogurt/Curds

  • 3 tbsp Milk

  • 6 Mint leaves

  • 3 Strands Coriander leaves leaves& stem

  • 1 tsp Garam Masala Powder

  • 1 tsp Coriander seeds powdered

  • 1 tsp Cumin powder

  • 1 tsp Pepper Powder

  • 1 tbsp Cream

Directions

  • In a pressure cooker, warm some coconut oil .To this, now add cinnamon, cloves, cardamoms, black pepper corns and roast till the aromas emerge .
  • Next, saute sliced onions till translucent Add ginger garlic paste to the above & keep stirring for a few minutes
  • Add cut & clean mutton pieces and stir until color of mutton changes.
  • Add salt as per taste, add green chili paste into it, mix and cook well.
  • Allow it to cook for few minutes, then add three cups of water to the above & stir it well.
  • Pressure cook the mutton until it is tender.Add beaten yogurt and milk, gently once the mutton cools a bit & you are able to open the pressure cooker.
  • Blend roasted dry coconut, cashews, pistachios, into a fine powder, along with the coriander leaves and make a fine paste by adding little water.
  • Add this blended paste into the cooked mutton stew/soup.
  • Allow it to cook for few minutes until oil separates from the sides of the vessel.
  • Now add coriander leaves, mint leaves, garam masala powder, coriander powder, cumin powder and black pepper powder to the soup and stir well allowing it to mix uniformly to enrich the flavors.
  • Add salt to taste.Allow the soup to boil, switch off the heat & serve hot in a bowl as a soup or as an accompaniment with Indian flat breads.

Notes

  • Another version of Hyderabadi Marag soup, using coconut milk recipe can be found by clicking this link :
  • https://stirringmyspicysoul.com/how-to-make-spicy-south-indian-mutton-soup/

Nutrition Facts

10 servings per container


  • Amount Per ServingCalories514
  • % Daily Value *
  • Total Fat 43g 67%
    • Saturated Fat 30g 150%
  • Cholesterol 25mg 9%
  • Sodium 51mg 3%
  • Potassium 469mg 14%
  • Total Carbohydrate 29g 10%
    • Dietary Fiber 7g 29%
    • Sugars 10g
  • Protein 8g 16%

  • Vitamin A 37%
  • Vitamin C 21%
  • Calcium 15%
  • Iron 22%

* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Sharing links to my published soup recipes for your interest :

  
 
 
 
 
 
 
 
 
 
    
 
 
 
 
 

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