Indian food and Easter may not seem like an obvious pairing at first glance, but the diverse culinary traditions of India offer a unique take on this Christian holiday. While the celebrations and customs surrounding Easter vary across India, many regions have their own special dishes that are served during this time. With its rich flavours and aromatic spices, Indian cuisine offers a delightful way to celebrate Easter with a twist.
When it comes to the cuisine of the Mar Thomas Christians of Kerala, there are few dishes as iconic as pesaha appam and paal. This unique dish is a testament to the blend of Indian and Christian culinary traditions that have developed over centuries in the region.
Pesaha appam, also known as Indri appam, is a type of unleavened bread that is traditionally prepared on Maundy Thursday, which is the day before Good Friday in the Christian calendar. The dish is significant because it is believed to be a symbolic representation of the Last Supper that Jesus Christ shared with his disciples.
Paal, or coconut milk, is a common ingredient in many Mar Thomas Christian dishes. It is used to add richness and depth of flavour to curries, stews, and desserts. The addition of cardamom and cumin to the paal used in pesaha appam gives the dish a distinct, aromatic taste that is unique to this region.
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Ingredients
Pesaha Appam:
- 2 cups rice flour
- 1 can of coconut milk
- 1 cup of water
- Salt to taste
Paal:
- 1 can of coconut milk
- ½ cup of jaggery
- ½ teaspoon of cardamom powder
- ½ teaspoon of cumin powder
Method:
- In a bowl, mix the rice flour, coconut milk, water, and salt until a smooth batter is formed.
- Heat a non-stick pan over medium heat and pour a ladleful of batter onto it. Spread it out thinly into a circular shape.
- Cook until the appam is golden brown on both sides. Repeat until all the batter is used up.
- In a separate saucepan, heat the coconut milk, jaggery, cardamom powder, and cumin powder over medium heat.
- Stir continuously until the jaggery has dissolved and the mixture has thickened slightly.
- Serve the pesaha appam with the paal on the side