Pesaha / Indri / Inri Appam and Paal
Indri Appam, also known as Inri Appam, is associated with Monte Thursday, marking the ceremonial cutting of the cake. Monte Thursday commemorates the washing of the Lord's feet by disciples, occurring the day before the Crucifixion. Also referred to as Kurisu Appam, the cake is adorned with a cross sign. In the traditional ritual, the head of the family cuts the Indri Appam, dips it in Paalukurukku syrup, and serves it to other family members. Hence, the appam is also known as Paalukurukku Appam. For a detailed guide on preparing Pesaha Appam at home, you can explore the recipe provided here.
Ingredients
For Appam
- 1 cup Rice powder
- 1/4 cup Urad dal (uzhunnu)
- 1 cup heaped Grated Coconut
- Garlic – 1 if it is big and 2 if its small
- 3-5 Small onion / Pearl onion
- A pinch Jeera
- 1 – 1.5 cups Water
For Paal
- 400 gms Jaggery
- 3 cups Medium thick coconut milk
- 1 cup thick coconut milk
Instructions
To Make Appam:
- Soak urad dal for 2 hours and grind it into a smooth paste by adding little water. Grind coconut with garlic, small onion and jeera with little water, until everything is combined well. Add salt & keep the water to boil, when bubbles start appearing add rice powder, little by little (vattikuzhakkuka) , making sure its not watery. The dough should be soft. Add urad dal paste and coconut paste. Combine everything well. The consistency of batter should be same as that of Idli batter. Transfer the batter to a well-greased steaming tin. Place the cross made with palm leaves on the middle of the batter. Cover the tin with aluminium foil. Steam in appachembu/steamer for 18 – 23 minutes. Let it cool for some time and then transfer to a serving dish. Use the same flame till the end, i.e. if you are using medium flame, cook on medium flame throughout.
To Make Paal:
- Melt jaggery with a little water. When it is completely melted, strain it. Add 3 cups medium thick coconut milk and stir continuously and when more than half of it is evaporated, add thick coconut milk and stir well. Do not boil once the thick coconut milk is added. For thickening the paal, take 1 or 2 tbsp rice powder and mix it with hot water and add to paal and cook for a few minutes.
Notes
I generally use the smallest burner in the stove to steam the appam. If you find it difficult to transfer the appam from steaming dish, place the steaming dish in cold water for some time and then transfer the appam to a serving plate. I use Nirapara appam & Idiyappam Podi to make Indri appam.
Tried this recipe?Let us know how it was!