Paya Nahari Recipe


Paaya Nahari Recipe

Paaya Nahari is a typical hyderabadi cuisine. It is a dish made from trotters. A rather unusual and typical hyderabadi recipe.




  • 8 nos. Trotters2 nos. Onions.
  • 1 tblsp Coriander seeds.1 tblsp Jeera.
  • 4 nos. Brinjals.
  • 4 nos. Dagad phool.
  • 2 pieces Cinnamon.
  • 6 nos. Cloves.
  • 6 nos. Black pepper.
  • 4 nos. Cardamoms (green).
  • As per taste Salt.


How to make paaya nahari:

  • Clean and cut the paaya into three pieces.
  • Tie the coriander seeds, cumin seeds, bay leaves, dagad phool, cinnamon, cloves, pepper and cardamoms in a small muslin cloth and secure the ends to form a small pouch.
  • Add enough water to the paaya and place over heat.
  • Add the chopped onions and the spice pouch along with salt as per taste.
  • Cook the gravy on slow fire, preferably over charcoal for 4 to 5 hours.
  • Remove the spice cloth and serve. Nahari is served in the morning.
  • Narhari cooked overnight on a slow fire and served for breakfast is delicious.
  • Serve hot with bread or rice.