Pesaha Appam (Appom?) and Paalukurukku.

Names: (Passover Bread and Milk Porridge) - (പെസഹാ അപ്പം , പാലുകുറുക്കും)Tomorrow is Maundy Thursday.This means in simple terms, day of Last Supper. The day Christ humbled himself and washed his twelve disciples feet and he was betrayed later that night. After evening mass and celebrating the Pesaha or Passover, we have the Pesaha Appam and the Paalukurukku as a tradition after Supper. This is a tradition for Kerala Catholics. I have no clue about other traditions on this day.

I remember my mom taking great care, taking only new vessels for the rice and the coconut milk. “Everything should be new, since it is a holy thing” – she would shoo us away from the kitchen fearing, us kids would touch and make things dirty. She would wash the rice and spread it on the roof to dry and I was supposed to watch for crows or birds feasting on the rice. I would sit there and draw on the clouds.
I think the Pesaha Paalukurukku or Passover milk porridge is a substitute in Kerala for the Wine. This is the recipe I followed. Though Kerala is such a tiny state, every district has different way of cooking. I 'think' I followed the Kottayam style.

Pesaha Appam (This is a substitute for the Passover Bread in the Middle East)
Raw Rice - 1 cup Urad Dal - 1/3 cup Cumin seeds - 0.5 teaspoon Garlic - 3 cloves Coconut, shredded - 3/4 cup Wash and soak raw rice overnight. Roast Urad Dal until golden brown in a frying pan in a slow flame. Take care not to burn it. Soak this roasted urad dal for two hours.

Grind all ingredients together adding water to form a thicker than idli batter consistency. Do not grind to a fine paste. Add salt as needed. Pour into a dish and steam it in an idli cooker until done. Make a cross with the Palm Leaves you get on Hosana and place it on top of the bread before steaming. (There are many other ways for making this. Some make it like dough and place it between banana leaves and steam. Some add shallots and cut coconut and make it like dosas).This is traditionally taken after Supper and with a prayer.

For Pesaha Pal
Freshly made Coconut Milk - 3 cups Rice flour, Jaggery – 1/2 cup or according to your sweet tooth (I added brown sugar instead), Cardamom (powdered) - 2.
Mix flour, coconut milk and jaggery in a saucepan. Sir Continuously for 5 or 10 minutes until thickened like gravy. Add powdered cardamom. Take from flame and keep stirring for 5 more minutes. The bread is dipped in the porridge and eaten.My mom wouldn’t let us waste a drop of it, since it is holy. Since it is sweet tasting, we would gladly agree.