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Maundy Thursday, also known as Holy Thursday, is the Christian feast or holy day falling on the Thursday before Easter to commemorate the Maundy or Last Supper of Jesus Christ with Apostles. It is the fifth day of the Holy Week, followed by Good Friday. Pesaha Appam is the unleavened Passover bread made by the St. Thomas. Christians in Kerala serve Passover on Maundy Thursday night and has its origins from the ancient Jewish tradition of making unleavened Passover bread. It is made from rice, urad dal and is not fermented with yeast, in its preparation. Traditionally, Pesaha Appam is served in a ceremonial manner on Passover night in Syrian Christian households where the head of the family cuts the Appam, dips it in Pesaha Pal and serves it to family members for supper. This is my grandmother's recipe, the one I prefer making.
Preparation Time : 240
Cook Time : 30
Total Time : 270
For Pesaha Appam: Pachari (white rice) 1 nazhi 2 bowls
Uzhunu (urad dal) 1/2 bowls
Grated Coconut 1 nos
Garlic clove -if it is big1 2 nos
Water 2 cups
Salt top taste 1/3 tsp
Pesaha Coconut Milk or Pesaha Paal: Grated coconut 1 bowls
Sharkara (Jaggery) 4 piece
Cardamom(crushed) 6 nos
Rice flour 2 tbsp
For Pesaha Appam Method:
Wash and Soak urad dal (uzhunu) and white rice (pachari) for 2 hours.
Grind the ingredients above mentioned. Keep aside for another 2 hours. The consistency of the batter should be slightly lesser than idli batter.
After that 2 hours, pour this mixture into a lightly greased round shape steel plate. Steam this for 15 minutes in an idli steamer (appachembu). Pesaha Appam is now ready.
Pesaha Coconut Milk or Pesaha Paal Method:
Melt the jaggery in half cup of water, stain and keep aside.
Pour the coconut milk into a saucepan and add the rice flour. Mix with an egg beater so that no lumps are formed.
Add the melted jaggery and cook on a medium flame, till it boils. Stir in-between and make sure it doesn't stick to the bottom of the pan.
Finally, add crushed cardamom powder before switching off the flame.
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