Maundy Thursday special: Indri appam and Peshaha paal

Indri appam and Peshaha paal

The major events of the Holy Week begin with the Passover festival. Indri appam (unleavened bread) and peshaha paal are traditional dishes that are cooked in Christian families to celebrate the memory of the Passover. The ceremonies on that day may differ in various places. While some people like steamed indri appam others prefer them cooked in earthen vessels. Here are the recipes of indri appam and peshaha paal.

For indri appam

1 kg raw rice
½ cup urad dal
1 ½ coconuts
1 tsp cumin
20 shallots
Mix finely powdered raw rice flour with urad dal batter, cumin and shallots paste
Add salt and water as required
Keep the batter aside for 3-4 hours
Pour two ladle full of this batter in a flat-bottomed vessel
Cook in a steamer.

Peshaha paal

3 coconuts
1½ kg jaggery
10 cardamom pods
2 one inch pieces of dried ginger
1 tsp cumin
½ cup rice flour
Salt as required
Extract 2 litres milk from the coconuts
Add jaggery syrup, rice flour, dried ginger, cumin and cardamom powder to the coconut milk
Cook until all the ingredients are mixed well
Dip the indri appam in peshaha paal and relish it.

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