Pesaha appam
Traditional unleavened bread from Kerala, India
Pesaha appam is a traditional unleavened bread made by the Syrian Christian community in the state of Kerala, India. It is specifically prepared and consumed during the Maundy Thursday celebrations, which is known as "Pesaha" in the local language. This bread holds significant cultural and religious importance among the Saint Thomas Christians of Kerala.
Etymology
The term "Pesaha" is derived from the Aramaic word "Pasha" or "Pascha," which means Passover. The bread is thus associated with the Passover meal, commemorating the Last Supper of Jesus Christ with his disciples.
Preparation
Pesaha appam is made using a mixture of rice flour, coconut milk, and spices. The preparation involves the following steps:
- Ingredients: The primary ingredients include rice flour, coconut milk, jaggery, cumin, and cardamom.
- Mixing: The rice flour is mixed with coconut milk to form a smooth batter. Jaggery is melted and added to the batter along with spices like cumin and cardamom.
- Steaming: The batter is poured into a banana leaf-lined vessel and steamed until it is cooked through.
Cultural Significance
Pesaha appam is not just a culinary tradition but also a religious ritual. It is prepared on the day of Pesaha and is consumed after the evening prayers. The head of the family cuts the bread and distributes it to the family members, symbolizing the breaking of bread by Jesus during the Last Supper.
Accompaniments
Pesaha appam is traditionally served with "Pesaha paal," a sweet syrup made from coconut milk and jaggery. This combination is unique to the Pesaha meal and is an integral part of the tradition.
Variations
While the basic recipe remains the same, variations exist in the addition of spices and the method of preparation. Some families may add banana or cashew nuts to the batter for added flavor.
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