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.
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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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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%
* 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 :