Pesaha appam and paal - Southern Kerala version | Unleavened Passover Bread | Idriappam | Kurishappam | Kukskitchen

Pesaha paal and appam are one of those duos that you make and eat only once a year with such sanctity . Now, anything with that kind of sacredness and speciality is bound to create an irresistible urge to eat it when made. 


Traditionally the family goes to church. Once home the family would first have their night time meal, clean the kitchen thoroughly and then start making paal and appam. No preparations are allowed, not even grating coconut is done before hand. The finished appam and paal are topped with blessed palm leaves from Osaana / Palm Sunday. The eldest in the family tells the youngest member the story of pesaha from the BIBLE. We pray and then cut the appam. Nothing should be wasted of the paal or the appam as they are sacred.

A few things before we start:

• Recipe calls for soaked and ground uzhunnu. If you don't have time to soak uzhunnu, dry grind and powder uzhunnu in a coffee grinder and add to the roasted rice flour.
• I used nirapara appam-idiyappam rice flour for my appam.  
• Fresh coconut milk tastes best but if you can't then see here for how to make coconut milk of desired consistency.

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Pesaha paal and appam - Southern Kerala version

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Ingredients:

Pesaha appam

1- Roasted rice powder - 1cup
2- Urad daal / uzhunnu - 1/4 cup
3- Coconut - 1cup
    Garlic - 1 big
    Pearl onion - 3 -5
    Jeera /cumin - a pinch
    Water as needed
    Salt to taste.


Pesaha Paal
  Jaggery - 400 gms
  Medium thick coconut milk - 3cups
  Thick coconut milk - 1cup
  Jeera powder - a pinch
  Cardamom powder - a pinch

Method:


For Pesaha appam
Make a soft dough with rice powder , water , and salt
Grind soaked uzhunnu with water to a smooth paste
Grind (3) adding water Add dal paste and coconut paste to dough and mix well
Pour the thick batter in to a steaming vessel. Add about 2 cups of water in to the steamer, bring to boil and then reduce heat to simmer for 30 minutes.

For Pesaha Paal
Melt jaggery with 1/2cup water. Strain it
Add 3 cups medium thick coconut milk. Stir continuously till half of it is evaporated Add thick coconut milk and stir well Do not boil Add jeera and cardamom powder and serve.

For how to make coconut milk from coconut powder see here


Also check out -  Vattayappam    - Click on the picture for recipe.

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Cheers

Sherin