In the tranquil households of Kerala Syro-Malabar Catholics, Maundy Thursday carries a unique culinary tradition - the preparation of Pesaha Paal, or Passover Coconut Milk, to accompany the solemn occasion. Rooted in centuries-old customs, Pesaha Paal holds a place of reverence, symbolizing more than just a culinary delight but a connection to heritage and faith. Here’s how you can bring this sacred tradition to life in your own kitchen.
Embracing Tradition: Pesaha Paal Recipe
Ingredients:
Thin Coconut Milk (Randam Paal) – 2 Cups Thick Coconut Milk (Onnam Paal) – 1 cup Jaggery (Sharkara) – 1/4 kg Rice Flour – 1/4 cup Powdered Cardamom (Elakka) – 1/4 tsp Powdered Cumin – 1/4 tsp Small Banana (Poovambhazham or Jhalipoovan, sliced) - 1 or 2 Method of Preparation:
Prepare Jaggery Syrup: Begin by melting the jaggery in around 1/2 cup of water. Let it simmer slowly until completely melted. Filter the syrup to remove impurities, setting it aside for later use.
Thicken Rice Flour: Dissolve rice flour in a little water, then bring it to a gentle boil until it thickens slightly, forming a paste-like consistency. This step, known as ‘kurukuka,’ is crucial for the texture of the Pesaha Paal.
Combine Ingredients: Into the thickened rice flour, add the jaggery syrup along with the thin coconut milk. Stir continuously over low heat, ensuring the mixture doesn’t stick to the bottom of the pan.
Infuse Flavors: Once the mixture comes to a gentle boil, sprinkle in the powdered cardamom and cumin, infusing the Pesaha Paal with aromatic warmth and depth of flavor.
Add Thick Coconut Milk: Gradually pour in the thick coconut milk, stirring continuously to incorporate it smoothly into the mixture. Allow the flavors to meld together as the Pesaha Paal simmers gently.
Incorporate Banana Slices: Introduce the sliced small banana into the pot, allowing it to infuse its subtle sweetness into the Pesaha Paal. Continue to stir gently for 2-3 minutes until the mixture thickens to your desired consistency.
Final Touch: Before removing the Pesaha Paal from heat, add a small piece of blessed palm leaf obtained from church, honoring the sacred significance of the occasion.
Note: In the absence of rice flour, arrowroot powder can be substituted. Similarly, if coconut milk is unavailable, condensed milk can be used as an alternative, albeit with a slightly different flavor profile.
Honoring Heritage, Nourishing Faith
As you prepare Pesaha Paal in your kitchen, you’re not just crafting a culinary delight but participating in a cherished tradition that transcends generations. With each stir of the spoon, you're connecting with the rich tapestry of Kerala's cultural and religious heritage, keeping alive the customs passed down through centuries. So, this Maundy Thursday, as you partake in the sacred ritual of Pesaha Appam and Paal, may it not just be a meal but a moment of reverence, reflection, and renewal of faith.