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Vattayappam is known for its subtle sweetness, fragrant aroma, and moist, fluffy texture.
This is chutta pesaha appam—a rare, hearth-baked version of the traditional Maundy Thursday bread, still prepared in some Syrian Christian communities, especially in regions like Kothamangalam, Perumbavoor, and parts of Thrissur.
Pesaha appam or unleavened bread is meticulously prepared in memory of Jesus’ last supper.
Kerala Christians often follow a Lenten menu that excludes meat and focuses on simple, wholesome, and plant-based dishes.
More than revisiting a major tradition, the delicious taste of the Peshaha paal and indri appam ignites a nostalgic memory in Keralites.
Indri appam and peshaha paal are traditional dishes that are cooked in Christian families to celebrate the memory of the Passover.
In Kerala, the choice of meats on Easter varies in every region. And it starts with breakfast and palappams are a given to mop it up.
Revisiting the Kerala Christian traditions behind making the pesaha appam and pesaha pal for Maundy Thursday.
In some places, the indri appam is steamed while it is roasted in other places.
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