PESAHA APPAM AND PAAL

Catholics in Kerala remember the LAST SUPPER in every home with unleavened bread (Pesaha Appam) served with sweet jaggery coconut milk syrup.

In the evening every one of the family member gather around the dining table then pray, the head of the home cuts the bread and distributes it to the members of the family.

INGREDIENTS FOR APPAM

  1. 1cup rice flour
  2. 1/4 cup black gram (urad dal)
  3. 1 cup grated coconut
  4. 1 shallot
  5. 2 pod garlic
  6. 1/2 tsp cumin
  7. 1/4 tsp cardamom powder
  8. Saltimg-20190418-wa0009-615676361.jpg

PROCESS

  • Soak Black gram 4 to 5 hours.
  • Place black gram in the mixi jar and blend it into a smooth paste. Then add grated coconut, cumin, garlic and pour enough water in the blender and blend it smoothly. Keep aside.img-20190418-wa0011-1987072682.jpg
  • Add rice flour in a bowl with little salt. Then pour black gram paste into the bowl and mix well. If lumps are formed break it and the batter should have idli batter consistency. Keep aside for 30 minutes.img-20190418-wa0013-615519460.jpg
  • Grease the mould with oil, pour the batter in the mould and steam for 25 minutes.img-20190418-wa0020-572237282.jpg

FOR PAAL

  1. 2 cup grated jaggery
  2. 3/4 cup second extract of coconut milk
  3. 1/4 cup 1st extract of coconut milk
  4. 1/4 tsp cumin powder
  5. 1/4 tsp cardamom powder
  6. 2 tsp rice powderimg-20190418-wa00101922551013.jpg

METHOD

  • Melt the jaggery with 2 cup water. Strain the impurities.
  • Place the melted jaggery over the low heat and add 2nd extract of milk. Stir continuously for about 10 minutes. Add the thick 1st extract of coconut milk. Stir again for 10 to 15 minutes. Add spice powder and stir for 5 minutes. Lastly add rice flour then stir constantly for another 10 minutes. When It becomes thick remove from the fire.img-20190418-wa00081226670741.jpg
  • Serve it with PESAHA APPAM.img-20190418-wa00261226670741.jpg

 

 

 

 

 

 

 

 

 

 

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