Pesaha Appam or Indari Appam is unleavened bread and Pesaha Paal refers to Passover Coconut Milk made on Holy Thursday (Maundy Thursday) among the Kerala Syrian Catholics. Holy Thursday falls on the day of the Jewish Passover. The Malayalam term for Passover is Pesaha.
*Roasted rice Flour – 2 and 1/2 cup
*Urad dal (Uzhunnu)- 1/4 cup
*Grated coconut – 1 cup
*Cumin seeds(Jeerakam) – 1/2 tsp
*Garlic pods (Veluthulli alli)- 3
*Shallots (Kunjulli)- 10
*Salt – to taste
Soak urad dal for 2-3 hrs.Grind together soaked dal,coconut,cumin,garlic and shallots into a coarse paste.Add luke warm into the rice flour,mix it well to make a thick batter which looks like idli batter.Add this batter to the ground paste,add salt and again grind it to a smooth batter.The final batter should also be the same consistency as of idli batter.Line a flat steel plate with banana leaf,grease it with a little oil,and pour this batter onto it.
Make a cross of the Palm leaf you get from church on Palm Sunday,and place it on top of the batter .Steam cook it until done,you can use an idli cooker for steaming.Steam for 20 minutes. Alternatively, bake at 400 F. Remove it from the banana leaf and serve with Pesaha paalu.
*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 by boiling it slowly in 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.
6.You can add small pieces of the palm leaves to the Pesaha Milk.