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Pesaha Appam with Pesaha Paal

Traditionally, Pesaha Appam is served in a ceremonial manner on Passover night in Syrian Christian households. The head of the family cuts the appam, dips it in paalukurukku (syrup) or Pesaha Paal (Passover milk), and serves it to the other family members. The Pesaha Appam is derived from the ancient bread of Jewish tradition. It has survived and continued as a tradition by the Nasranis that migrated to Kerala from the levant in the early days of Jewish Christianity.During Passover the Saint Thomas Nasrani Christian prepare bread without yeast in accordance with the Jewish commemoration of Pesahah or Passover. This unleavened bread is prepared only for Passover and is called as Pesaha Appam or Passover unleavened bread. This was also followed by the Malabar Yehuden or Malabar Jews of Kerala.

Ingredients for Pesaha Appam
  • Dosa Rice / Sona Masoori Rice - 2 cups 
  • Urud Daal - 1/2 cup 
  • Grated Coconut - 1 cup 
  • Shallots (Small Onion) - 4 nos: 
  • Garlic - 3 petals 
  • Cumin - 1/2 tsp 
  • Salt - as required
Preparation Method of Pesaha Appam
  1. Wash and soak rice and urud daal for 4-5 hrs:.
  2. Grind together rice, urud daal, coconut, small onion, garlic, cumin and make a smooth batter.
  3. Grease a steel tray with some ghee or oil, put one plantain leaf to the tray and pour batter to the tray.
  4. Place the tray in a steamer and cook for about 15-20 mins:
  5. Check whether the Appam is cooked by inserting a tooth pick to the center of the appam; if it comes out clean, switch off the flame, otherwise cook for another 5-10 mins:
  6. Pesaha Appm is ready to serve with Pesaha Paal.

Ingredients for Pesaha Paal
  • Coconut Milk (1st level) - 1/2 cup
  • Coconut Milk (2nd level) - 1 cup
  • Coconut Milk (3rd level) - 1 cup
  • Jagerry Syrup - 1 cup (of 100 gm Jagerry)
  • Elaichi (Cardamon) Powder - 1 tsp
  • Cumin Powder - 1 tsp
  • Rice Flour - 1 tbsp
  • Salt - a pinch
Preparation of Pesaha Paal
  1. Mix together jagerry syrup, cumin powder, cardamon powder, salt, rice flour, 2nd & 3rd level of coconut milk and boil, stirring continuously.
  2. Once it thickens add 1st coconut milk and stir well and remove from flame.
  3. Serve Pesaha Paal with Pesaha Appm.


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