For the Easter season, I would like to share certain recipes which are commonly prepared in the Syrian Catholic homes of Central Kerala. On Maundy Thursday, a special type of appam known as Inriappam/Pesaha appam (Pesaha is the malayalam word for the Passover festival) and Pesaha-paal are a must for ancient Syrian Catholic families.
Inriappam/Pesaha-appam
Ingredients:-
1. Roasted, ground rice powder-1 cup
2. Coconut grated -half
3. Cumin seed -a pinch
4. Garlic-3 or4 flakes
5. Urad Dal - 2 tbsp
Salt to taste
2. Coconut grated -half
3. Cumin seed -a pinch
4. Garlic-3 or4 flakes
5. Urad Dal - 2 tbsp
Salt to taste
Method
Boil 2 cups of water, Add salt and enough boiled water to the rice powder to get a thick dough (similar to idiyappam). Grind coconut with urad dal, cumin seeds and garlic. Add this to the dough and some water if needed so that the dough gets the consistency similar to that for idli. Pour this in a steel dish. Make a cross with tender coconut leaves received on Palm Sunday and place it in the middle of the dough. Cook it in steam.
Boil 2 cups of water, Add salt and enough boiled water to the rice powder to get a thick dough (similar to idiyappam). Grind coconut with urad dal, cumin seeds and garlic. Add this to the dough and some water if needed so that the dough gets the consistency similar to that for idli. Pour this in a steel dish. Make a cross with tender coconut leaves received on Palm Sunday and place it in the middle of the dough. Cook it in steam.
Pesaha-paal.
Ingredients:-
Ingredients:-
1. Coconut milk from one coconut.
(First second and third exracts can be taken together)
2. Jaggery (sharkara)- 2
3. Roasted, Powdered raw rice - 2 tbsp
4. Dry ginger, cumin seeds powdered - half tea spoon each
(First second and third exracts can be taken together)
2. Jaggery (sharkara)- 2
3. Roasted, Powdered raw rice - 2 tbsp
4. Dry ginger, cumin seeds powdered - half tea spoon each
5. "Njalipoovan" banana
Preparaion of raw rice powder:-
Roast half cup of raw rice(i.e.the chemba rice ) in a tawa. When it gets roasted, remove from fire, cool and grind it fine and if needed sieve it.
Slice jaggery into the coconut milk, stir it so that it dissolves. Sieve and take it in a new earthen pot or an aluminium pot of required size. Boil the coconut milk stirring continuously. When it boils, heat in a small flame. To the boiling milk add 2 or 3 "njalipoovan" banana sliced (optional). Add the prepared rice powder while stirring the milk so that it is uniformly mixed. When both the banana and the rice powder are cooked add the dry ginger and cumin seed poders and remove from fire when the whole gets the required consistancy. This is served with inriappam or bread in the evening after prayer.
Since these are prepared only on Maundy Thursday, I am unable to share images now. Hope to get few pictures on Thursday after we make them.
this is the right recipe many thanks
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