Hyderabad’s 400-year-old culinary history, like its culture, is unmatched by any other state in India. Of all the Muslim cuisines, Hyderabadi is the only one in the sub-continent that can boast of a major vegetarian section. This has much to do with the local influences. Considering that the elite of the erstwhile Hyderabad state came from the north of India and was almost entirely Muslim, this is a little surprising. The nation’s vegetarians, of course, stand to gain by it.Some of the salient features of Hyderabadi food are the key flavours of coconut, tamarind, peanuts and sesame seeds. The main spice is chilli, which is used in abundance and is the reason for the one word used to describe Hyderabadi cuisine - fiery!The cuisine draws its flavour from two rich legacies - the Deccan cuisine of Nizams and the spicy Andhra style of food, laced with mustard, garlic and chillies and eaten with doles of chutney and pickle.
For more recipes related to Paya Soup checkout Paya Shorba. You can also find more Soups recipes like Paushtik Tomato Soup, Shahi Shorba, Red Pumpkin Soup, Tomato Rasam.
Prep Time : 6-10 minutes
Cook time : 31-40 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Paya Soup Recipe
Lamb Trotters cut into ½ inch pieces 2
Split Bngal Gram 1 tablespoon
Garlic crushed 1 tablespoon
Ginger cut into thin strips 1/2 inch
Bay leaves 2
Green cardamoms 2-3
Black peppercorns 8-10
Cloves 4-5
Green chillies slit 4-5
Salt to taste
Turmeric powder
