Hyderabadi marag or marag is a spicy mutton
soup served as a starter in
Hyderabad, India
Hyderabad ( ; , ) is the capital and largest city of the Indian state of Telangana and the '' de jure'' capital of Andhra Pradesh. It occupies on the Deccan Plateau along the banks of the Musi River, in the northern part of Southern In ...
and part of
Hyderabadi cuisine
Hyderabadi cuisine (native: ''Hyderabadi Ghizaayat''), also known as Deccani cuisine, is the native cooking style of the Hyderabad, Telangana, India. The ''haute cuisine'' of Hyderabad began to develop after the foundation of the Bahmani Sultan ...
. It is prepared from tender mutton with bone. It is thin soup.
The soup has become one of the starters at Hyderabadi weddings.
Ingredients
The ingredients include those locally available such as mutton with bone, onions,
cashew nuts
The cashew tree (''Anacardium occidentale'') is a tropical evergreen tree native to South America in the genus '' Anacardium'' that produces the cashew seed and the cashew apple accessory fruit. The tree can grow as tall as , but the dwarf cul ...
, curd, coconut powder, boiled milk, cream, ginger-garlic paste, salt,
cardamom
Cardamom (), sometimes cardamon or cardamum, is a spice made from the seeds of several plants in the genera ''Elettaria'' and ''Amomum'' in the family Zingiberaceae. Both genera are native to the Indian subcontinent and Indonesia. They are r ...
,
cinnamon,
cloves, black pepper powder, green chillies, etc.
See also
*
List of Indian soups and stews
*
List of soups
This is a list of notable soups. Soups have been made since Ancient history, ancient times.
Some soups are served with large chunks of meat or vegetables left in the liquid, while others are served as a broth. A broth is a flavored liquid usua ...
References
External links
RECIPE
Hyderabadi cuisine
Telangana cuisine
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