Pesaha Paal & Inri Appam

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Easter traditions are different in every culture. In kerala Pesaha Appam and Pesaha paal holds good significance. Here is the recipe for Pesaha Paal & Inri Appam (Unleavened bread & Jaggery syrup).

Ria MathewPosted by Ria Mathew

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Ingredients

Pesaha Paal

  • Coconut milk (thin & thick milk) from 4 coconuts
  • Jaggery – 1 kg
  • Rice flour -3/4 cup dissolved in 2 1/2 cups of water
  • Dry ginger powder – 1 tsp
  • Cardamom powder – 1/2 tsp
  • Banana – 2 small

Inri Appam

  • Urad dal – 2 tbsp
  • Grated coconut – 3/4 cup
  • Cumin seeds – 1/4 tsp
  • Pearl onion – 1 large
  • Garlic clove – 1
  • Rice powder – 1 cup
  • Water – 1 1/4 cup

Preparation

Pesaha Paal

Step 1

Melt jaggery using 2 cups of water. Strain it. Let it cool. Mix coconut milk + jaggery and cook it over a medium flame, stirring continuously. Do not let it boil.

Step 2

When it is heated thoroughly, add the rice flour dissolved in water. Stir well. Let it thicken a bit. Add the powdered spices.

Step 3

Let the milk cool down a bit. Add the sliced bananas and serve.

Inri Appam

Step 1

Soak Urad dal in half cup water for an hour. Grind it to a smooth paste with a teaspoon or two of water.

Step 2

Grind the coconut, cumin, pearl onion and garlic to a smooth paste using very little water. Bring 1 1/4 c water to a rolling boil and add the rice flour to it. Switch off the heat & stir well to mix.

Step 3

Add the ground coconut & urad dal to it and mix well. The batter should be of an Idli batter consistency.

Step 4

Pour into a greased tin, place a cross with the palm, cover with foil and steam for 25-30 mins on medium high heat.

Slice into thin pieces and serve alongside Pesaha Paal.

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