Home
About
Recipe Index
Desserts
Baked Goodies
Christmas Specials 
My Stitching Blog 
Our Cooking Station
Contact Me 
Posts
Reposting Indari Appam with a better picture! I had posted the recipe for Indari Appam last year with an old picture that was not very good. So I thought of taking new pictures when I made it again this year….
Indari Appam or Pesaha Appam is unleavened bread made on Holy Thursday (Maundy Thursday) among the Jacobites and Catholics in Kerala. During my childhood, my mom used to make Indari Appam and Kurukku every year and I also follow that tradition. In Kerala Indari Appam is made on banana leaf, since I don’t get banana leaf here I used aluminum foil…. This is the traditional method for making Indari Appam in the Knanaya Jacobite Community.
Indari Appam / Pesaha (Passover) Appam
Ingredients:Roasted Rice flour-4 cups
Urad dal- 1 cup
Coconut-2 nos or (almost 4 cups of grated coconut)
Jeerakom/Cumin seeds-11/2 tsp
Garlic-4 cloves
Salt to taste
Method:
- Soak urad dal for two hours.
- Drain and grind to a smooth paste together with coconut, garlic, cumin seeds and salt, adding very little water.
- Mix this ground paste with rice flour and make soft and smooth dough.
- Do not allow this mix to ferment. Take small balls from the dough and flatten each ball on a piece of banana leaf with finger tips. Dip finger in water in between.
- Fold and steam the appams in Appanchembu (steamer) or in pressure cooker without keeping the weight, filled with enough water for 30 minutes or until appam is cooked throughly.
Kurukku
Ingredients:
Rice flour-1 tbsp
Jaggery-250gm (melt jaggery with little water and strain the syrup)
Coconut milk -2 ½ cups
Roasted Cumin powder~ to taste
Cardamom powder~To taste
Method:
Ingredients:
Rice flour-1 tbsp
Jaggery-250gm (melt jaggery with little water and strain the syrup)
Coconut milk -2 ½ cups
Roasted Cumin powder~ to taste
Cardamom powder~To taste
Method:
- Mix rice flour with melted jaggery syrup and coconut milk.
- Cook this mix stirring continuously to a medium thick porridge.
- Flavor with roasted cumin and cardamom powder and remove from heat.
- Serve with hot Indari Appam.
Sending this over to Kerala Kitchen hosted by Ria this month, featuring dishes inspired by Kerala :)...
Appam looks very authentic Swapna..The recipe of kurukku is new to me.In fact these recipes are the precious ones we pass from generation to generation.Lovely !
ReplyDeleteBtw,Happy Easter in advance ..God Bless.
Authentic recipe,looks superb
ReplyDeleteappam looks delicious wonderful
ReplyDeleteHi, nice recipes, but looks like the ingredient list for kurruku is same as the appam. I can figure out what to use, but I am not sure of the quantity. Could you please post it again.
ReplyDeleteThanks!
Thanks everybody:)
ReplyDelete@moodyfoodie ~ thanks for pointing out my typo error... just edited :)
Hello Swapna,
ReplyDeleteI was looking for Indariappam that we do in Kottayam and got this wonderful recipe. I am gonna try this for the first time day after tomorrow.
Thank u so much for this recipe.
Hi Neethu,
DeleteDo let me know how it turnes out :)..
Hi Swapna,
ReplyDeleteMy first time Indari appam came out well. Thanks for the recipe.
For me only problem was , i didnt have enough banana leaves. so used the same leaf for 2,3 times :).
Later my amma said i should have used foil paper.
i have taken only 3 cups of Rice Flour . Kurukku was perfectly yummy and i got the same taste as my amma's kuruku :)
Next time when i prepare, 2 things i need to take care :
1) Enough Banana Leaves
2) Small measuring cup
Thanks a lot for ur wonderful recipe.
Please do post some quick nadan recipe :):)
Regards,
Neethu
Thank you Neethu for trying Indari appam and for the feed back...
DeleteI am trying to post more nadan recipes here... could you please specify you want me to post nadan curries or snacks recipes?