Palm Sunday, Pesaha, Pesaha Recipes, Traditions - Sunday, March 16, 2008 20:45 - 12 Comments

Kerala Nazranee Pesaha Receipes

The following are recipes for certain unique Kerala Nazranee Pesaha dishes, from different sources/individuals as duly acknowledged after each recipe. Such or similar dishes were and are part of the Pesaha (Maundy Thursday) supper in several Nazranee families in India and overseas. The tradition is thus kept alive by them.

1. Pesaha Appam (Unleavened Bread Kerala Nazranee Style!)

Rice -1.5 cups
Urad Dal withot skin – 0.5 cup
Cumin seeds – 0.5 teaspoon
Garlic – 2 cloves
Coconut, shredded – 1 cup
Salt – as needed
Soak the rice overnight on Wednesday evening.

Heat Urad Dal in a frying pan, stirring continuously. Be careful so that it does not burn. Stop heating when golden brown. Stir and let it cool. Soak this Dal for 2 hours.

Grind all ingredients together. Add water just enough for a viscous batter. Do not grind to a fine paste. The batter should be slightly lumpy. Taste and add salt as needed.

Pour in a baking dish. Steam for 20 minutes. Alternatively, bake at 400 F. Allow it to cool before serving with Pesaha Pal (see below).¹
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2. Pesaha Pal (Kerala Nazranee innovation for Wine!)

Coconut Milk – 2 cups (alternatively, use regular milk)
Putt flour – 1 table spoon (alternatively, use Cream of Wheat flour)
Brown Sugar – 2 to 3 tablespoons
Cardamom (powdered) – 2
Salt – for taste

Mix flour and milk in a saucepan. Add brown sugar. Boil for 3-5 minutes until thickened like gravy. Add salt and test for taste. Continue…

1. Acknowledgement: John Medamana [↩]