 |
Pesaha Appam & Pesaha Paal – A Sacred Maundy Thursday Tradition |
Pesaha Appam & Pesaha Paal – A Sacred Maundy Thursday Tradition
The Unleavened Passover Bread of Kerala Nasranis
Writing my 400th blog post, I had no clue what recipe to feature. But as inspiration struck, I found myself drawn to a traditional dish I had long wanted to perfect – Pesaha Appam and Pesaha Paal. After multiple trials and errors, I finally mastered this Sacred Passover Bread, and without wasting a moment, I captured the perfect shot and began crafting this post. Within just two hours, my milestone post was ready!
What is Pesaha Appam?
Pesaha Appam, also known as INRI Appam, is the unleavened Passover bread prepared by Kerala Syrian Christians (Nasranis) on Maundy Thursday (Pesaha Vyazham). This sacred tradition symbolises the Last Supper of Jesus Christ, mirroring the Jewish Passover meal.
Paired with Pesaha Paal, a coconut milk and jaggery-based drink, this meal is a staple in every Kerala Christian home during Holy Week of Lent.
Origins & Significance
The Syrian Christian community of Kerala, also known as Nasranis, traces its roots to the Apostle St. Thomas, who converted locals to Christianity in 52 AD. Their traditions, cuisine, and lifestyle blend Jewish, Portuguese, Dutch, and native Kerala influences. Pesaha Appam is deeply rooted in Jewish Passover customs, where only unleavened bread is consumed, symbolising purity and the absence of sin.
The lifestyle and cuisine of Kerala Catholics reflect their connection with St. Thomas and their Jewish/Hebraic heritage, which has seamlessly blended with the local Kerala culture. Their cuisine is rich and diverse, carrying influences from Portuguese, Dutch, Syrian, Arab, and native Kerala cooking traditions.
It is believed that the bread Jesus Christ broke and gave to his disciples on the night of betrayal was UNLEAVENED, as part of the Jewish Passover meal. This same tradition continues today in the form of Pesaha Appam, consumed on Maundy Thursday (Pesaha Vyazham) as a remembrance of the Lord's Last Supper.
Preparation for Pesaha begins as early as Palm Sunday (Oshana Sunday). The tender coconut leaves distributed on Palm Sunday hold great significance in the Pesaha celebration. Additionally, many Kerala Christian households follow the tradition of preparing Kozhukkatta for Oshana Sunday, marking the start of Holy Week preparations.
Experience the soulful flavours of Lent Food with Kerala Syrian Christian traditions! Click here for time-honoured recipes.
Pesaha Appam & Paal – A Tradition Passed Down Generations
This is my mother-in-law’s special recipe, and as a devoted daughter-in-law, I make sure to uphold our family traditions by preparing:
- Kozhukkatta for Palm Sunday (Oshana Sunday)
- Pesaha Appam & Paal for Maundy Thursday
- Christmas Fruit Cake & Homemade Wine
Tradition holds that the head of the family cuts the Pesaha Appam into 13 pieces, symbolising Jesus and his 12 apostles, and serves it with Pesaha Paal on Maundy Thursday night. Leftovers are eaten on Good Friday, a day of fasting and prayer. Any remaining Appam is dried and consumed later, but never discarded.
How to Make Pesaha Appam & Pesaha Paal
There are two traditional methods to prepare Pesaha Appam:
- Method 1 - Using Rice Flour (Idiyappam Flour) – Quick & easy method
- Method 2 - Grinding Raw Rice & Urad Dal – Authentic traditional method
Looking for more delicious & fool proof Appam recipes? Explore a wide range of Appam Recipes to suit your taste buds here!
Pesaha Appam & Pesaha Paal Recipe Overview
- Cuisine - Kerala (India)
- Recipe Type - Appam (Passover Bread)
- Difficulty - Medium
- Serves - 3–4 Persons
- Author - SM
Time Estimate
- Preparation Time - 15 -25 Minutes
- Soaking Time - 1–11/2 Hours
- Leavening Time - 3–4 Hours (Optional)
- Cooking Time - 20-30 Minutes
A Taste of Nostalgia! Explore Our Family’s Best Heirloom Recipes – Click Here!
Pesaha Appam Recipe | Traditional Kerala Indri Appam
Pesaha Appam, also known as Indri Appam, is a special unleavened rice cake prepared on Maundy Thursday (Pesaha) in Kerala Christian households. It is traditionally served with Pesaha Paal (a sweet coconut milk dip). This sacred dish is made without fermentation and symbolises the Last Supper.
Below are two traditional methods to make Pesaha Appam—one using Idiyappam flour and the other with raw rice (Idli rice)—choose the one that suits you best!
Method 1: Pesaha Appam with Idiyappam Flour
Ingredients:
- 1 cup Black Gram Dal (Urad Dal)
- 2 cups Idiyappam Flour (Rice Flour)
- 1/2 cup Grated Coconut
- 1/4 teaspoon Cumin Seeds
- 3–4 Shallots (small onions)
- 2 Garlic Cloves
- 1.5 cups Water (for mixing the dough)
- Salt (to taste)
- 1-2 teaspoon Coconut Oil (for greasing the mould)
Method - Step-by-step Instructions:
- Soak & Grind: Soak Urad Dal for 1-1.5 hours. Drain and grind with shallots and garlic to a smooth paste, adding little water.
- Prepare Coconut Mixture: Grind coconut with a pinch of cumin seeds, shallots, and garlic into a fine paste. Set aside.
- Make Rice Dough: Boil 1.5 cups of water with salt. Pour it into the Idiyappam flour and mix well, ensuring there are no lumps. Knead it into a dough-like consistency (similar to Idiyappam or Kozhukatta dough). Let it cool.
- Combine: Add the ground urad dal batter and coconut paste into the cooled rice dough. Mix thoroughly until smooth and lump-free.
- Rest: Let the batter sit for 3–4 hours. It should be slightly thicker than Idli batter.
Pro Tip: Ensure the batter is well-mixed and lump-free for a soft and smooth texture.
Method 2: Pesaha Appam with Raw Rice (Idli Rice)
Ingredients:
- 1 cup Black Gram Dal (Urad Dal)
- 2 cups Raw Rice or Idli Rice
- 1/2 cup Grated Coconut
- 1/4 teaspoon Cumin Seeds
- 2 Garlic Cloves
- 3–4 Shallots
- Water (as required for grinding)
- Salt (to taste)
- 1-2 teaspoon Coconut Oil (for greasing the mould)
Method - Step-by-step Instructions:
- Soak & Grind: Soak Urad Dal and raw rice separately for 1-1.5 hours. Drain and grind urad dal with shallots and garlic into a smooth paste, adding little water.
- Grind Rice: Drain the soaked rice and grind it separately to a smooth batter, adding a little water as needed.
- Prepare Coconut Mixture: Grind coconut with a pinch of cumin seeds into a fine paste with minimal water.
- Combine: Mix the urad dal batter, rice batter, and coconut paste together. Stir well until smooth and lump-free.
- Rest: Let the batter rest for 3–4 hours. It should be slightly thicker than Idli batter.
Pro Tip: A properly rested batter enhances the taste and texture of the appam.
Steaming Pesaha Appam
Option 1: Steamer Method
- Prepare the Steamer: Boil 1–2 cups of water in a traditional or electric steamer.
- Grease the Mould: Use coconut oil or ghee to grease the appam mould.
- Pour & Spread Batter: Pour the Pesaha Appam batter into the greased mould and spread evenly.
- Tradition: You may place a palm leaf cross on top of the batter as per tradition.
- Steam Cook: Place the mould in the steamer, cover, and steam on medium heat for 20–30 minutes until cooked.
- Check Doneness: Insert a skewer into the appam; if it comes out clean, it's ready.
- Cool & Serve: Let it cool for 5–10 minutes before demoulding. Serve with Pesaha Paal.
Option 2: Pressure Cooker Method
- Prepare the Pressure Cooker: Boil 1–2 cups of water in a pressure cooker and place a grid/stand inside.
- Grease the Mould: Apply coconut oil/ghee to prevent sticking.
- Pour Batter & Steam: Pour batter into the mould, place a palm leaf cross if desired, and carefully set the mould inside the cooker.
- Cook Without Weight: Close the lid but do not use the pressure regulator (weight). Steam on medium heat for 20–30 minutes.
- Check Doneness: Insert a skewer; if it comes out clean, it's cooked.
- Cool & Serve: Let it cool for 5–10 minutes before removing from the mould. Serve with Pesaha Paal.
How to make Pesaha Paal
Ingredients
- 2 cups Thick Coconut Milk
- 1/2 cup Jaggery, melted into a syrup
- 1 tablespoon Rice Flour (to thicken)
- 1/2 teaspoon Cardamom Powder
- 1/2 teaspoon Dry Ginger Powder
Fresh & Pure: Learn to Make Coconut Milk at Home – Click Here!
Method - Step-by-step Instructions
- Melt jaggery in water and strain to remove impurities.
- Combine coconut milk, cardamom, and dry ginger powder in a pan.
- Stir in the rice flour slurry (rice flour mixed with water) to thicken.
- Heat on low flame, stirring continuously. Do not boil.
Pro Tip: Do not overheat Pesaha Paal. Gently warm the Pesaha Paal without boiling, as overheating may cause it to curdle.
Serving Suggestion:
Pesaha Appam is traditionally served with Pesaha Paal, a mildly sweet coconut milk preparation. It is an essential part of the Pesaha (Maundy Thursday) meal.
- Serve warm with Pesaha Paal for Maundy Thursday.
- Leftovers can be eaten on Good Friday as part of the fasting tradition.
- Store at room temperature for a day or refrigerate for up to 2 days.
Pro Tips for Perfect Pesaha Appam & Paal
- Use freshly grated coconut for the best flavour—avoid desiccated coconut.
- Do not ferment the batter! Pesaha Appam must be unleavened to maintain tradition.
- But leave it aside for about 3–4 hours. A properly rested batter enhances the taste and texture of the appam.
- Use thick & thin coconut milk for Pesaha Paal—freshly extracted is best.
- Do not overheat Pesaha Paal. Gently warm the Pesaha Paal without boiling, as overheating may cause it to curdle.
Try These Related Recipes:
- Sweetened Coconut Milk Recipe – A must-have with Appams/Idiyappams!
- Traditional Kerala Appam – Soft and lacy fermented appams.
- Vattayappam - Soft & Spongy Kerala Appams.
- Idiyappam Recipe – Perfectly steamed string hoppers.
FAQs
Why is my Pesaha Appam dense?
- Ensure the batter is smooth and not too thick.
- Do not over-steam; check doneness after 20–30 minutes.
Can I make Pesaha Appam in advance?
- Traditionally No!
- But for convenience - Yes! You can prepare and refrigerate the batter for up to 8 hours before steaming.
Can I use store-bought rice flour?
- Yes, Idiyappam flour works well, but ensure it is roasted before use.
- Or simply go for store bought Idiyappam/Appam/Pathiri Flour.
Can I skip shallots and garlic?
- Yes, but they add an authentic flavour to the Pesaha Appam.
How is Pesaha Paal made?
- Pesaha Paal is made by combining coconut milk, jaggery, cardamom, and dry ginger, thickened slightly with rice flour.
Can I use store-bought coconut milk?
- Yes, but fresh coconut milk gives a richer, more traditional taste.
Can I use sugar instead of jaggery in Pesaha Paal?
- Traditionally, jaggery is used for an authentic flavour, but you can substitute with sugar/brown sugar or any sugar of your choice, if needed. Add a pinch of Salt to balance the overall taste.
How long does Pesaha Paal stay fresh?
- It is best consumed fresh but can be refrigerated for up to 24 hours.
Making Pesaha Appam is a sacred tradition in Kerala Christian households, bringing families together on Maundy Thursday. Follow this authentic recipe to recreate this special dish with ease.
Did you try this recipe? Leave a comment and share your experience! 😊
Happy Cooking & Blessed Pesaha Vyazhan - Maundy Thursday!
