Indri appam and pesaha paal for Maundy Thursday

Indri appam and pesaha paal for Maundy Thursday

Pesaha or Maundy Thursday commemorates the last supper of Jesus Christ with his disciples. In most Christian homes, indri appam and paal (milk) would be prepared in the morning itself to celebrate the Pesaha. However, the holy day is celebrated in different ways in different places. In some places, the indri appam is steamed while it is roasted in other places.


For indri appam

1 kg raw rice

½ cup urad dal

1 ½ small coconuts

1 tsp cumin

20 shallots

For paal

3 coconuts

1 ½ kg jaggery

10 cardamom pods

1 ½ inches piece of dried ginger

1 tsp cumin

½ cup rice flour

Salt as required

Preparation of indri appam

Grind the raw rice into fine powder and mix it with urad dal batter and ground cumin, shallots and coconut

Add salt and water as required and mix well

Keep it aside for 3 €“ 4 hours

Pour two ladles of this batter into a flat vessel and cook it in steam.

Preparation of paal

Grind the grated coconut well and extract 2 liters of coconut milk from it

Into the coconut milk add melted jaggery (passed through a sieve), rice flour, dried ginger, cardamom powder and salt as required

Cook on simmer

Keep stirring until the paal thickens up

Small pieces of indri appam could be dipped in this paal and eaten.

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