Easter is almost here. This is obviously a special time. Those who are on lend will be eagerly waiting for the Easter to arrive.Easter usually falls on the month of March- April during the summer holidays in India. Maundy Thursday is the Christian feast or holy day falling on the Thursday before Easter in memory of the Last Supper of Jesus Christ. It has a great significance in Christian faith.
Indri Appam or Pesaha Appam is unleavened bread and Pesaha Paal refers to Passover Coconut Milk made on Holy Thursday( Pesaha Thursday) among the Kerala Syrian Catholics. Keralites usually place the palm leaves in the form of a cross and make the appam and paal. This appam is made only on Maundy Thursday. Usually the appam is cut on Maundy Thursday evenings and the leftover will be the breakfast on Good Friday mornings. Since it's insisted to fast on Good Friday, that will be the only solid food taken till evening.
Ingredients for Appam
1. Rice Flour – 2 cups (It doesn’t have to be roasted)
2. Grated Coconut – 1 1/4 cup
3. Uzhunnu (Urad Dal) – A handful (soaked in water for a few hours)
4. Shallots (Kunjulli) – 5 or 6 pieces
5. Garlic – 2 cloves
6. Cumin (Jeerakam) – 1/2 tsp
7. Salt – to taste
8. Water – as required
1. Take rice flour in a vessel and add a pinch of salt into it.
2. Grind the soaked uzhunnu parippu with little water to form a fine paste and add it to the rice
3. Grind shallots and garlic to a fine paste and add it to the rice flour.
4. Grind coconut and 1/2 tsp jeera to a coarse paste.
5. Mix everything together adding little water to form a thick batter. Add salt if required. The
consistency of the batter should be slightly less than that of idli batter.
6. Keep the batter for around 2-3 hours to ferment.
7. Grease a steel plate or line it with Banana leaves and pour the batter and spread it evenly.
8. Make a cross using the Palm Leaves from Palm Sunday and place it on the middle of the batter.
9. Steam it for around 15 minutes in an AppaChembu or Idli Cooker.
With the remaining batter, you can make appam in the same way without the cross.
Ingredients for Pesaha Coconut Milk
Coconut Milk – 3 Cups
Sharkara (Jaggery) – 1/4 kg (Use Black Jaggery for a dark color)
Rice Flour – 1/4 cup (Try to use Roasted Rice Flour)
Powdered Dry Ginger (Chukku) – 1/2 tsp
Powdered Cardamom (Elakka) – 1/4 tsp
Powdered Cumin – 1/2 tsp
Black Sesame Seeds (Ellu) – 1 tsp
1. Melt jaggery bin around 1/2 cup of water. Filter the syrup.
2. Take coconut milk in a saucepan. Keep it on low heat and bring it to a boil stirring continuously.
3. Add jaggery syrup to the coconut milk and stir for a few minutes.
4. Dissolve the rice flour in little water and add it to the above mixture so that the mixture
thickens. Keep stirring so that there are no lumps.
5. Add the powdered spices (dry ginger, cumin and cardamom) and finally some sesame seeds to the milk.
You can add small pieces of the palm leaves to the Pesaha Milk.