I.N.R.I Appam/Pesaha Appam
Pesaha Appam is the unleavened ‘Pass Over’ bread made by St Thomas Christian community (also known as Syrian Christians or Nasrani).It is served on Passover night of Maundy Thursday. Maundy Thursday is the Christian feast, or holy day falling on the Thursday before Easter. It commemorates the last supper of Jesus Christ with the Apostles.Traditionally, Pesaha Appam is prepared with much respect and special care after going through a fifty days lent. On the day of Maundy Thursday, after the church ceremonials the entire family gathers together for a family prayer. The head of the family then cuts the Pesaha Appam and share the Appam among them all.
I would like to share the recipe of Pesaha Appam and Pesaha paal to you all…
1 cup rice flour
3 tbsp urad dal (soaked for 2 hrs)
1 cup grated coconut
1 big garlic
¼ teaspoon jeera
1-1 ½ cup water
- Grind urad dal into a smooth paste by adding little water.
- Grind coconut, garlic, shallots and jeera and combine well by adding water in between.
- Bring 1 ½ cup water to boil and add the rice flour.
- Turn off flame and stir well.
- Add ground coconut mix and urad dal to it
- Mix well to idly consistency.
- Transfer the batter to a greased steaming tin.
- Place a cross with palm leaf at the middle of the batter.
- Cover the tin with an aluminum foil.
- Steam for 15-20 minutes in a steamer on medium flame.
500 gram jaggery
3 cups coconut milk (medium thick)
1 cup thick coconut milk
1-2 tablespoon rice powder
½-1 teaspoon dry ginger powder
½ teaspoon cardamom powder
Pinch of salt
- Melt jaggery with 3-4 tablespoon of water.
- Strain it when it is completely melted.
- Add medium thick coconut milk and stir continuously until half of the milk is evaporated.
- Add thick coconut milk and do not boil.
- Add rice flour dissolved in water to thicken the consistency.
- Add dry ginger powder, cardamom powder and a pinch of salt.
- Give a good stir and turnoff the flame.