Indri appam/Inri/ Pesaha Appam and Pesaha Pal – Passover

The Last Supper, according to Christian beliefs is the last meal Jesus Christ shared with his disciples before his crucification. This Thursday holds a lot of importance for the Christian community.

The Holy Bible talks of Jesus washing the feet of his disciples on this day. He shared a meal with them during which  Jesus takes bread, breaks it and gives it to the disciples, saying: “This is my body given for you; do this in remembrance of me” (Luke 22:19b). Jesus took the wine, blessed it and said “This cup is the new covenant in my blood, which is poured out for you” (Luke 22:20).  During the meal Jesus also predicted his betrayal by one of the disciples present (Judas), and also foretells that Peter will deny knowing him later that day. He was then arrested by the soldiers and imprisoned. This has become the basis for the holy communion given in churches today.

PESAHA APPAM AND PESAHA PAAL

  • Rice Flour roasted – 2 cups
  • Urad dhal soaked overnight  – 3/4 cup
  • Grated cocnut – 1 cup
  • Red onions – 2
  • Garlic – 4
  • Cumin seeds – 1/2 tsp
  METHOD
  • Grind all the above ingredients into a thick but smooth batter.
  • Line a steel deep plate with some banana leaves. Pour in the batter till the plate is 3/4 full.  Alternately you can spread the batter on a banana leaf and spread it with your hands like you would for an ada.
  • Make a cross with the holy leaves that you get on Sunday. Place the cross on the batter and cover it with another banana leaf. Steam till cooked through, almost 20 minutes.
  • Prayer and cut with your family, in remembrance and prayers of the suffering Christ went through.
PESAHA PAAL
  • Jaggery – 300 gm
  • Coconut Milk – 1 can
  • Cardamom- 5
  • Rice Flour – 2 Tbsp
METHOD
  • Take a deep bottomed pan. Place the jaggery cubes along with 1/2 cup water in it and melt the jaggery on a medium flame.
  • Once the jaggery is melted, remove from flame and strain it through a sieve to remove any impurities or stones that could be present in it.
  • In another pan combine the melted jaggery and the coconut milk. Bring to a rolling boil, stirring well.
  • Add the powdered cardamom to the pan and heat well so that the flavors are released.
  • Make a paste of the rice flour in a little water and add this to the pan. Heat a little longer and the milk will become thick in consistency. We use the rice flour as a thickening agent here.
  • Remove from heat.
  • Make another small cross from the kurutholla and put into the pesaha paal.
  • Reserve till the appam is cut. Serve in small dipping bowls.
The appam is cut in the presence of the entire family. The pieces of appam are dipped in the milk and eaten. This appam is made only on Maundy Thursday. It is synonymous with the flesh and blood of Christ, with the bread and wine he shared with his disciples before his arrest and crucification.

5 comments

  1. Tina says:

    Thank you Ansy for sharing ths recipe.Hope all is well.If using rice,instead of rice flour how long we need to soak and what should be the measurement for the above mentioned recipe?
    Wishing You and Fly a blessed Holy week !

    • Anzz says:

      Soak the rice for about 4 hours. Will be easier to grind the. Take about 1 1/2 cups of rice. Should be ok then i think. HAve a lovely Easter my dear.

        • Tina says:

          hi Ansy…was going through the indri appam recipe of urs to make this time..then I noticed I dint leave comment after making 🙂 ..came out really well.should say was perfect..thanks a lot dear..
          Ansy..adding lil cumin powder while making pesaha paal n kozhkattai will be good ? what is your opinion?

          wishing you a blessed holy week!!!

          • Anzz says:

            I do add a pinch of cumin in my kozhukatti sometimes. Definitely adds a different punch. Same with pesaha paal. But do it in moderation. As u know with cumin a little goes a long way. Have a blessed holy week dear. God bless.!!

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