Special Appam made on Maundy Thursday by Christians in Kerala. A very simple unleavened bread made during Easter time and served with a special sauce made with coconut milk and Molasses. The head of the family cuts the appam after prayers and distributes it to others in the family dipping it in paal according to age(eldest to youngest). Traditionally the palm leaf got on Palm Sunday is used to make a cross on the appam.
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| Inri Appam and Paal |
Ingredients for Inri appam
Idly rice - 1 1/4 cup
Urdu Dal - 1/4 cup
Fresh grated coconut - 3/4 cup
Garlic - 1 clove
Shallots - 5 - 6
Cumin seeds - 1/2 teaspoon
Salt to taste
Steps to make Inri Appam
1. Soak the rice and Urdu Dal in plenty of water for about 4 - 6 hours.
2. Grind the rice and Urdu Dal to a smooth paste with just enough water the batter should be thicker than idly batter.
3. Grind the coconut with shallots, cumin, garlic coarsely.
4. Mix all together to make a thick batter with salt to taste.
5. Pour batter to a oiled flat steaming vessel . Make a cross with the palm leaf and place at the center of the appam.
6. Steam for about 10 - 15 minutes till the Appam is cooked well. Makes about two 8 inch appams.
Let it cool to room temperature before cutting. Serve pieces of Appam dipped in the Pal.
Ingredients for Paal(Sauce for Bread)
Coconut milk( canned coconut milk can be used but fresh coconut milk does make a big difference) - 2 cup
Molasses - 1/2 - 3/4 cup
Pinch of salt
Rice flour - 1 tablespoon
Cumin seed powder - 1/2 teaspoon
Dry ginger powder - 1/2 teaspoon
Steps to make Paal
1. Mix the coconut milk with molasses and bring to boil.
2. Mix the rice flour with 1/6 cup water and add to the boiling coconut milk mixture.
3. Bring the heat to medium and keep stirring till the milk has thickened.
4. Mix 3 tablespoon of coconut milk with the cumin and dry ginger powder and pour to this mixture with a pinch of salt.
5. Keep stirring till it starts to thicken. Turn off the heat and continue to stir for few more minutes.
Serve with appam
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