How to make Spicy South Indian Mutton Soup?

Spicy South Indian Mutton Soup/ Hyderabadi Marag soup as it is popularly known is a delicious & healthy soup served hot on cold winter days.Loaded with spices, tender meat, and creamy milk of coconut , this soup is the answer for comfort you are seeking when the weather turns cold. A perfect home remedy during the cold & flu season to warm up your insides.

Fall Season

The Fall season is upon us, gently she tiptoeing in at the heels of summer. The air is turning crispy, sending the leaves flying in the breeze. The colored leaves showing up everywhere now, each one a magnificent proof that the Creator indeed was an artist to begin with.

Back to school & more!

Along with excitement of starting a new academic year, meeting new friends, the “back to school” time is also the beginning of Flu season here. When my kid came home with the bug, I decided to make this spicy South Indian soup , popularly known as the Hyderabadi Marag Soup.

The South Indian comfort soup

It is called by different names depending on the region of the south you come from.Down south it is called “Attukal soup” in the region I grew up in.This delicious spicy soup packs a punch. It is the best and most popular home remedy. The answer to all situations- be it a pregnant lady running low on energy, or bringing color to the cheeks of a malnourished elderly who cannot chew well on food, to treat a common cold & during Flu season.

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Hyderabadi Marag soup

This version of the South Indian Mutton soup is served as part of the wedding platter.It is the most sought after dish in large gatherings like in weddings in the South Indian city of Hyderabad, and hence aptly named Hyderabadi Marag soup.

Originally thought to have been introduced by the Arabs, this soup travelled to South India to find a home among spicy cuisines. Hyderabadi Marag soup is made of tender mutton ( in South India, mutton refers to goat meat, unlike lamb elsewhere) cooked in a spicy broth.

It is a lip smacking, aromatic, comfort soup for Fall evenings….. when keeping cozy & warm ,digging into your favorite spicy soup takes precedence.

How to make Spicy South Indian Mutton Soup?

Recipe by Maya Shetty

Course: FOOD, MEAT – CURRY PREPARATION, MEAT DISHES, SOUPSCuisine: Indian, South Indian Soups

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Servings

6

servings

Prep time

15

minutes

Cooking time

25

minutes

Calories

1234

kcal

Total time

40

minutes

Ingredients

• 2 pounds 2 Tender mutton ( goat ribs ) meat with bones

• 2 tbsp 2 Coconut Oil

• 2 2 Inches Cinnamon

• 3 3 Cardamom (green cardamom)

• 2 tbsp 2 Pepper Corns

• 1 1 Big Onion finely sliced

• 1 tbsp 1 Ginger-Garlic paste

• 6 6 Green Chilies

• Salt to taste

• To grind paste for soup

• 5 5 Cashew nuts

• 5 5 Almonds

• 6 6 -8 stems Cilantro/Coriander leaves stems with leaves

• 6 6 -8 leaves Mint

• Spices

• 1 tsp 1 Garam Masala Powder

• 1/2 tsp 1/2 Turmeric powder

• 1 tsp 1 Coriander powder

• 1 tsp 1 Cumin powder (Jeera)

• 1 tsp 1 Pepper Powder

• For the rich creamy texture

• 1 can 1 Coconut Milk

Directions

• Method :
• Warm oil in a pressure cooker, to this add the spices one by one until the aroma fills the air.
• Now add the finely sliced onions and green chilies and saute till they turn transparent. To this add the ginger garlic paste & turmeric powder & continue to saute.
• Gently add the cleaned and cut mutton pieces to the onions green chillie mix and stir it till you see the pieces turn into a darker red color. Now add salt to it & continue to stir.
• Now to the above add the blended paste of cashews, almond, mint & cilantro leaves and continue to stir until the raw smell disappears
• Add all the remaining spice powders one by one while continuing to mix the ingredients well, thus coating the mutton pieces.
• Continue to stir until the oil separates from the sides of the cooker, letting us know the mutton is partially cooked. To this add 1 or 2 cups of water, depending on the consistency of the soup you want, either watery or thicker.
• Cover the cooker with a lid and allow 3-4 whistles , so the mutton is well cooked and is soft & leaves the bones easily when eaten with the soup.
• Open the lid after the steam escapes & to this add the canned coconut milk & stir well. At this point one might add whole milk or cream along with the coconut milk depending on one’s preference ( I did not add either & only stuck with coconut milk since i preferred my soup watery, it still turned delicious !) Allow to cook for 5-10 minutes, then remove from heat source.
• Serve hot in a bowl, or mix it with a little brown rice to serve as soup or can also be had as a dip for Indian breads like Naan or roti. Enjoy!

Notes

• Let the Fall cooking begin, aromas reaching friendly neighbors warming hearts & homes during the crispy cold days that are to follow. May our tired spirits be refreshed by the aroma of the spices !

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