Maundy Thursday commemorates the last supper of Jesus Christ with the Apostles. For Malayalis, an important part of the day's observance is preparation and cutting of Pesaha Appam.
The head of the family cuts the appam, dips it in paalukurukku (syrup) or Pesaha Pal (Passover milk), and serves it to the other family members.
Rice flour- 2 cups (roasted)
Greated Coconut- 1 1/4 cup
Urad Dal (Uzhunnu )- A handful (Soaked in water for a few hours)
Shallots- 5- 6 pieces
Garlic- 2 cloves
Cumin (Jeerakam)- 1/4 tsp
Salt- to taste
Water- as required
Method of preparation
1. Take rice flour in a big vessel and add a pinch of salt
2. Grind the soaked urad dal with little water to form a fine paste and add it to the rice flour
3. Grind shallots and garlic to form a fine paste and add it to the rice flour
4. Grind coconut and 1/4 tsp jeera to form a coarse paste
5. Mix everything together adding little water to form a thick batter. Add more salt if required.
6. Keep the batter for around 3 hours
7. Grease a steel plate or line it with banana leaves and pour the batter and spread it evenly.
8. Make a cross using the palm leaves from Palm Sunday and place it on the middle of the batter. This appam with the cross is known as Kurishu Appam.
9. Steam it for around 15 minuts
10. With the remaining batter, you can make appam in the same way without the cross