Pesaha appam

Traditional unleavened bread made by the Saint Thomas Christians of Kerala, India

Pesaha appam prepared for the Passover meal

Pesaha appam is a traditional unleavened bread made by the Saint Thomas Christians of Kerala, India. It is prepared and consumed during the Passover festival, known locally as "Pesaha". This bread holds significant cultural and religious importance among the Christian communities in Kerala.

Etymology

The term "Pesaha" is derived from the Aramaic word "Pasha", which means "Passover". The appam is specifically made for the Pesaha meal, which commemorates the Last Supper of Jesus Christ with his disciples.

Preparation

Pesaha appam is made using rice flour, coconut milk, and spices. Unlike other types of appam, it is not fermented, which aligns with the tradition of unleavened bread. The preparation involves mixing rice flour with coconut milk and a small amount of urad dal (black gram) paste. The mixture is then steamed to create a soft, dense bread.

Ingredients

• Rice flour
• Coconut milk
• Urad dal
• Salt
• Cumin seeds

Method

1. Soak urad dal and grind it into a fine paste. 2. Mix rice flour with coconut milk to form a batter. 3. Add the urad dal paste, salt, and cumin seeds to the batter. 4. Pour the batter into a greased steaming dish. 5. Steam the mixture until it is cooked through.

Cultural Significance

Pesaha appam is traditionally prepared on the night of Maundy Thursday, the day before Good Friday. It is part of the Pesaha meal, which includes a special dip called "Pesaha paal" made from jaggery and coconut milk. The head of the family cuts the appam and distributes it to the family members, symbolizing the breaking of bread by Jesus.

Consumption

The appam is consumed with Pesaha paal, which is a sweet syrup made from jaggery and coconut milk. This combination is unique to the Pesaha meal and is not typically consumed at other times of the year.

Traditional Pesaha meal setup

Related pages

• Saint Thomas Christians
• Passover
• Appam
• Kerala cuisine