Every Mom is unique and so are her dishes….
My recipes attributed to my Mom who regarded cooking as an art….. she enjoyed making each dish and made us all enjoy…
Following her trails I try to give my touch…..
Pessaha or Maundy Thursday is celebrated by all Christians. In our native Kerala, we make a special unleavened bread called Pessaha Appam or Indry Appam, on this very special Holy day. This is made, only on this day, and is served with a special sweet soup (Paal )made by Jaggery and coconut milk. This traditional bread is sliced and distributed to each family member, by the head / eldest in the family. Though the preparation is slightly different from region to region, almost all of the ingredients remain the same.
Ingredients
- White Rice. 1 Cup
- Urud Dal. 1/3 Cup
- Coconut Grated. 2 Tbs heaped
- Cumin seed. 3/4 Tsp
- Garlic. 1 Big clove
- Salt to taste
- Water to soak and attain the required consistency for the batter
- White rice flour 1/8 Cup
- Water. 3/4 Cup
Preparation
Wash the rice and urud dal in fresh water and soak each separately for nearly three hours. Drain the water and set the water aside.
In a sauce pan add the white rice powder and mix well without any lumps. On low flame cook to form a pasty batter (kurukku/Kappi) like a porridge and set aside to cool.
In a blender grind the urud dal smoothly and add in the other ingredients together. Add in all the other ingredients and grind, mixing in, the prepared cold pasty batter,and let everything get blended together. The consistency of the batter is of that of Idly batter ( not too loose). Transfer the batter to a bowl and let stay for half to one hour. Pour the batter into a round tin or tray and cook on steam. This is accomplished in a steamer called appachembu, but as this is not available with everyone, it can be cooked in pressure cooker without putting the weight. Preferred cooking time is twenty minutes on low flame.
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