25 Aug Kashmiri Nadir Mattschh recipe

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Last Updated on August 26, 2023 by blessmyfoodbypayal

Kashmiri Nadir Mattschh recipe with step wise pictorial and video method.

WHAT IS NADIR MATTSCHH ?

“Nadir” means “Nadru or lotus stems” and “Mattschh” stands for “Muscles“.

Finding it strange that what do Muscles sense here?

To understand this, you need to understand the history behind Nadir Mattschh.

Nadir Mattschh is the vegetarian version of a non-vegetarian dish ‘Mutton Mattschh’ which is made with lamb’s muscle and also belongs to the kashmiri cuisine.

No other organ or fat meat is used in making mutton Mattschh but only the muscles.

As the present recipe is derived from mutton Mattschh, so it is named as Nadir Mattschh.

The paste of Lotus stems or put it like, the muscles of Lotus stems mixed with various spices turned into koftas and cooked in a lucious gravy makes a mouth watering kashmiri dish Nadir Mattschh.

HOW TO PRONOUNCE NADIR MATTSCHH?

Nadir and Mattschh are the Kashmiri words pronounced as “N-dir Mchh“.

They can be better understood if written in Hindi – “नदिर मच्छ“.

SOURCE OF KASHMIRI NADIR MATTSCHH RECIPE

We were having Nadru/Lotus stems in the refrigerator but reluctant to make Nadru Yakhni because it had already been made number of times.

Though everyone likes Nadru Yakhni, a famous kashmiri dish, but this time wanted to try something new, something different and that too from kashmiri cuisine.

Shailender is having a good Kashmiri friend from school time in Thane, Mumbai, who basically hails from Jammu and Kashmir.

She was the best person to guide what to make with Nadru.

The name of this dish Nadir Mattschh was recommended by her but wasn’t aware of the complete recipe. But she was so kind to ask her mother and aunty was so benevolent to gave each detail in length.

Thank you dear Sunanda Pandita for sharing the dumfounding new recipe from your mom. The flavors were absolutely toothsome and left us craving for more. Benignity of your mom in passing down this cherished kashmiri recipe means alot to us.

It’s evident that the dish was crafted with love and tradition, and we are truly appreciative for the opportunity to experience it. Your generosity in sharing not only the recipe but also a piece of kashmiri culinary heritage is deeply appreciated. Accept our gratitude for making our taste buds dance with delight.

TYPE OF NADRU/LOTUS STEMS NEEDED FOR NADIR MATTSCHH

Lotus stems are typically cylindrical in shape, similar to long tubes or rods generally around 2 to 4 feet (60 to 120 centimeters) in length.

And as far as diameter is concerned, it also varies from 1 to 2 inches (2.5 to 5 centimeters).

Usually for making Nadru Yakhni, people prefer to go for Nadru with bigger diameter but for the present recipe, you can go for the smaller one also because at the end, they have to be minced.

HOW TO SERVE NADIR MATTSCHH?

You can serve Nadir Mattschh with steamed rice, chapati or paratha.

However it is to be noted that in kashmiri culture, there’s no tradition of eating chapatis.

Rice is the staple food in Kashmir because the climate and terrain are conducive to rice cultivation. So, the preference for rice in Kashmir is largely due to the availability and suitability of rice as a staple crop in that region.

CONCLUSION

With this innovative recipe from Kashmir, it’s a time to incorporate the delicate crunch of lotus stems and the richness of aromatic spices by way of these koftas in your gastronomic experience. As you savor each bite, the contrast of textures and the symphony of flavors create a harmonious balance that lingers on the palate.

So enjoy this luscious dish and celebrate the art of kashmiri cuisine while leaving a lasting impression of indulgence and creativity.

Click here for more of the recipes from Jammu and Kashmir.

STEP WISE PICTORIAL RECIPE OF KASHMIRI NADIR MATTSCHH RECIPE

FOR MAKING KOFTAS

1. Cut the edges and peel the skin of 500 gram Nadru.

2. Cut them into small pieces.

3. Wash them thoroughly under running water to make sure all the dirt and mud is removed. This is important to wash through the holes of Nadru.

4. Put the Nadru in a grinder jar. If all the nadru can’t be accommodated in one go, do it in parts.

5. Grind them to a paste. The consistency of the paste will be coarse.

6. Transfer the nadru paste in a bowl.

7. Add 1 tsp red chilli powder , 1 tbsp fennel powder/sounf powder, 1 tsp caraway seeds/Shahi zeera, 1 tsp garam masala, salt to taste, pinch of asafoetida/hing and 1/8 tsp turmeric powder.

8. Lastly add 1/2 cup besan.

9. Give them a good mix and form a kind of dough.

10. Now take a small portion of dough and start giving an oval shape like that of a kofta. If you feel that dough is not tight enough to get into a shape, you can add more besan.

11. Finish the entire dough in making koftas.

12. Deep fry them on moderate heat. Do not over crowd the pan otherwise koftas may break while frying. At the same time, do not fry on high heat, otherwise koftas will attain the brown colour from outside immediately but remain raw inside.

13. Take the koftas out and keep aside.

PREPARATION OF TADKA PASTE

14. Take a small bowl and add pinch of asafoetida/hing, 1.5 tbsp Kashmiri red chilli powder, 1/4 tsp turmeric powder, 3 tbsp fennel powder/sounf powder, pinch of Asafoetida/hing and 1/2 tsp sonth/dry ginger powder.

15. Then add 1/4 cup water.

16. Give it a nice mix and keep aside.

PREPARATION OF TADKA

17. Add 3 tbsp mustard oil in a pan.

18. Let the oil smoke first.

19. As the oil is extremely hot, switch off the heat so that the temperature of oil comes down a bit.

20. Add 2 bay leaves, 1 tsp cumin seeds, 3 cloves and 2 black cardamoms and switch on the heat.

21. Let cumin splutter.

22. Add the tadka paste in the pan.

23. Immediately give it a mix and saute for 30 seconds.

24. Add 3 cup of water.

25. When water comes to boil, add koftas.

26. Also add salt.

27. Let koftas boil for 5 minutes. Boiling will help the gravy to thicken.

28. Top it with garam masala and mix.

Nadir Mattschh is ready to be served.

NOTES

In koftas, we added regular red chilli powder which is spicy. But in gravy, we have used kashmiri red chilli powder which is not spicy but only gives a vibrant red colour to the dish.
Instead of deep frying, koftas can be air fried, baked or gently fried in appe pan, obviously giving them a round shape. But to keep the authenticity intact, we have deeply fried them.
Make sure oil is not extremely hot while adding spices. They may burn immediately.
The purpose of making a separate tadka paste with ground spices is only to prevent the spices from burning. Otherwise they can be added individually as well.
Please accept that the quantity of mustard oil has to be little high because in kashmiri recipes, mustard oil is used generously.
The quantity of water can be adjusted as per your requirement. Add less if want to serve with chapati and the given is enough, if serving with rice.
As the gravy of this recipe is water based, don’t expect it to be too thick like that of gravies made with tomatoes, onion or curd. However fennel powder does the little job.
Few families do add bit of curd in the gravy to balance the spiciness but that’s not a part of the tradition method.

KASHMIRI NADIR MATTSCHH RECIPE – RECIPE CARD

Kashmiri Nadir Mattschh recipe

blessmyfoodbypayal

Kashmiri Nadir Mattschh recipe, as the name suggests, is a Kofta recipe from Kashmir made with Lotus Stems.

Print Recipe Pin Recipe

Prep Time 20

Cook Time 20

Course Main Course

Cuisine Kashmiri

Servings 4

Ingredients

FOR MAKING KOFTAS

500 gram Nadru/Lotus Stems
1 tsp red chilli powder
1 tbsp fennel powder/sounf powder
1 tsp caraway seeds/Shahi zeera
1 tsp garam masala
pinch of asafoetida/hing
1/8 tsp turmeric powder/haldi
1/2 cup or as required besan/gram flour
Salt to taste
Oil for frying

FOR TADKA PASTE

Pinch of asafoetida/hing
1.5 tbsp Kashmiri red chilli powder
1/4 tsp turmeric powder
3 tbsp fennel powder/sounf powder
1/2 tsp sonth/dry ginger powder
Pinch of Asafoetida/hing
1/4 cup water

FOR TADKA

3 tbsp Mustard oil
2 bay leaves
1 tsp cumin seeds
3 cloves
2 black cardamoms
1 tsp garam masala
3 cup water

Instructions

FOR MAKING KOFTAS

Cut the edges and peel the skin of 500 gram Nadru.
Cut them into small pieces.
Wash them thoroughly under running water to make sure all the dirt and mud is removed. This is important to wash through the holes of Nadru.
Put the Nadru in a grinder jar. If all the nadru can't be accommodated in one go, do it in parts.
Grind them to a paste. The consistency of the paste will be coarse.
Transfer the nadru paste in a bowl.
Add 1 tsp red chilli powder , 1 tbsp fennel powder/sounf powder, 1 tsp caraway seeds/Shahi zeera, 1 tsp garam masala, salt to taste,pinch of asafoetida/hing and 1/8 tsp turmeric powder.
Lastly add 1/2 cup besan.
Give them a good mix and form a kind of dough.
Now take a small portion of dough and start giving an oval shape like that of a kofta. If you feel that dough is not tight enough to get into a shape, you can add more besan.
Finish the entire dough in making koftas.
Deep fry them on moderate heat. Do not over crowd the pan otherwise koftas may break while frying. At the same time, do not fry on high heat, otherwise koftas will attain the brown colour from outside immediately but remain raw inside.
Take the koftas out and keep aside.

PREPARATION OF TADKA PASTE

Take a small bowl and add pinch of asafoetida/hing, 1.5 tbsp Kashmiri red chilli powder, 1/4 tsp turmeric powder, 3 tbsp fennel powder/sounf powder, pinch of Asafoetida/hing and 1/2 tsp sonth/dry ginger powder.
Then add 1/4 cup water.
Give it a nice mix and keep aside.

PREPARATION OF TADKA

Add 3 tbsp mustard oil in a pan.
Let the oil smoke first.
As the oil is extremely hot, switch off the heat so that the temperature of oil comes down a bit.
Add 2 bay leaves, 1 tsp cumin seeds, 3 cloves and 2 black cardamoms and switch on the heat.
Let cumin splutter.
Add the tadka paste in the pan.
Immediately give it a mix and saute for 30 seconds.
Add 3 cup of water.
When water comes to boil, add koftas.
Also add salt.
Let koftas boil for 5 minutes. Boiling will help the gravy to thicken.
Top it with garam masala and mix.
Nadir Mattschh is ready to be served.

Notes

In koftas, we added regular red chilli powder which is spicy. But in gravy, we have used kashmiri red chilli powder which is not spicy but only gives a vibrant red colour to the dish.
Instead of deep frying, koftas can be air fried, baked or gently fried in appe pan, obviously giving them a round shape. But to keep the authenticity intact, we have deeply fried them.
Make sure oil is not extremely hot while adding spices. They may burn immediately.
The purpose of making a separate tadka paste with ground spices is only to prevent the spices from burning. Otherwise they can be added individually as well.
Please accept that the quantity of mustard oil has to be little high because in kashmiri recipes, mustard oil is used generously.
The quantity of water can be adjusted as per your requirement. Add less if want to serve with chapati and the given is enough, if serving with rice.
As the gravy of this recipe is water based, don't expect it to be too thick like that of gravies made with tomatoes, onion or curd. However fennel powder does the little job.
Few families do add bit of curd in the gravy to balance the spiciness but that's not a part of the tradition method.