Pesaha Paal(Maundy Thursday/Passover Coconut milk)

Pesaha Appam is unleavened bread & Pesaha Paal refers to Passover Coconut Milk made on Maundy Thursday among the Kerala Syro Malabar Catholics.The head of the family cuts the appam into pieces, dips in the prepared Pesaha paalu and gives to other members.Pesaha appam and Paal are never prepared on any other occasion other than Holy Thursday and... the tradition of consuming Pesaha appam after the church service is observed by the entire nasrani peoeple till this day.This tradition would have come from the early Jews who came to Kerala. The Jewish tradition is preserved in the consumption of Pesaha paal (passover coconut milk) instead of wine on the night of passover along with Pesaha appam (unleavened passover bread).

PESAHA PAAL RECIPE

INGREDIENTS:l

Coconut Milk thin(randam paal)– 2 Cups
... Cocount milk thick(Onnam paal)- 1 cup
Jaggery(Sharkara) – 1/4 kg
Rice Flour – 1/4 cup
Powdered Cardamom (Elakka) – 1/4 tsp
Powdered Cumin – 1/4 tsp
Small banana(Poovambhazham or Jhalipoovan sliced) - 1 or 2

METHOD OF PREPARATION

1. Melt jaggery by boiling it slowly in around 1/2 cup of water. Filter the syrup and keep it aside.
2. Dissolve rice flour in little water and bring it to boil and allow it to thicken slightly(Kurukuka).
3. Add jagery syrup and the thin coconut milk to this and bring to boil again,stirring continuosly in a low flame.
4. Add the powdered spices (cardamom and cumin) and finally add the thick coconut milK and bring to boil.
5. We also add banana slices into this and keep stirring for 2-3 minutes or until thickened and remove from heat.
6. Finally add a small piece of blessed Palm leaf that you got in church to the Pesaha Paal.
(Since i did not have rice flour,used arrowroot pdr instead of rice and condensed milk instead of coconut milk)