Unleavened bread on Maundy Thursday is a tradition. It’s more so in Kerala where the first century Christians have evolved a recipe which is followed religiously now.
Usual appams of Kerala are fermented with yeast. But as said in the Bible, the bread was unleavened and the appam has to be without yeast fermentation.
The recipe is the same, but getting all ingredients in Lockdown time and when stuck in the alternate home in Bangalore is not easy. But my wife Sunu was determined.
So we had the appam and the traditional paal (a thick sweet juice made with rice powder, coconut milk and jaggery).
To me, the pesaha (Maundy Thursday) appam and paal are the most delicious.
The only deviation to tradition was the cross on the appam. Traditionally it from the tender leaves of the coconut palm, blessed and handed over during the Palm Sunday mass in the church. This time we participated in the mass online