Thursday, March 28, 2013

Pesaha Appam and Pesaha Paal (Updating with better picture)

Today we celebrate "Pesaha Vyazhazhicha." I think "Pesaha" means Passover and "Pesaha" commemorates the Last Supper of my Lord and Savior Jesus Christ before He was crucified for the remission of the sins of all human beings. After His death on the cross He rose again from the dead on Easter Sunday and because of this mind-boggling event we can all lead a life of amazing hope, true beauty and joy. Anyways on Pesaha we make Pesaha Appam and Pesaha Paal. I made both but only the paal turned out good. The Appam did not work out. Here is a picture of my Pesaha Appam and Paal. . And I did some research on Wikipedia about the significance of this tradition of making Pesaha Appam and Paal in my community. If you like history you can read on. Pesaha Appam From Wikipedia, the free encyclopedia Pesaha Appam (Passover unleavened bread) & Pesaha Pal (Passover milk) The Pesaha Appam (Passover unleavened bread) and Pesaha Pal (Passover drink) from Kerala, South India made during Passover by Saint Thomas Christians (Nasranis) Origin Creator(s) Jewish Diaspora [1] Details Serving temperature Served after dinner without any yeast[1] Main ingredient(s) Rice batter Variations Pal appam (fermented bread for festivities and other days), Injera (Ethiopian yeast risen flatbread), lahoh (לחוח) in Yemenite Jewish Cuisine Other information Cultural cuisine of the Nasrani[1] community and Malabar Jewish[1] community. It is not prepared on any other day except on Passover. The left overs are to be finished by the next day and any other left over on the third day if at all is to be burned according to the rules in leviticus Pesaha Appam is the unleavened Passover bread made by the Saint Thomas Christians (also known as Syrian Christians or Nasrani) of Kerala, India to be served on Passover night.[1] It is served on passover night of Maundy Thursday. Pesaha appam is made from rice batter like Palappam,[2] but it is not fermented with yeast in its preparation.[1] Traditionally, Pesaha Appam is served in a ceremonial manner on Passover night in Syrian Christian households. The head of the family cuts the appam, dips it in paalukurukku (syrup) or Pesaha Pal (Passover milk), and serves it to the other family members.[2] The Pesaha Appam is derived from the ancient bread of Jewish tradition.[1] It has survived and continued as a tradition by the Knanayas that migrated to Kerala from the levant in the early days of Jewish Christianity.[3][4][5][6][7][8][9][10] During Passover the Saint Thomas Nasrani Christian prepare bread without yeast in accordance with the Jewish commemoration of Pesaha or Passover. This unleavened bread is prepared only for Passover and is called as Pesaha Appam or Passover unleavened bread. This was also followed by the Malabar Yehuden or Malabar Jews of Kerala.[1] Pesaha pal (passover coconut milk [חלב קוקוס]) is served along with Pesaha Appam on the night of Passover.[9] Some families have the custom of singing traditional Kerala Nasrani Christian songs on passover night.[11] This tradition of Pesaha appam was observed by the entire Nasrani people until Portuguese persecution as well as the Cochin Jews.[9] Hope you have a blessed day!

No comments: