Indariyappam (Kurishappam)


Indariyappam (Kurishappam)

Indariyappam (Kurishappam) signifies Maundy Thursday and commemorates the ritualistic cutting of cake. It symbolizes the washing of the Lord's feet and The Last Supper, the day before Crucifixion. Indariyappam (Kurishappam) is served by the head of the family to the others by dipping in a sweetened syrup. The Appam is very easy to prepare at home. Keep note that you should not poke at the Appam with anything to check whether cooked or not. Since this is a ritualistic Appam, there should not be any disfigurement at the sides of Appam. You can explore a well detailed Appam recipe here.
Prep Time 30 minutes
Total Time 30 minutes
Cuisine Kerala
Servings 4 people


  • 1 cup Rice flour roasted
  • 1 big Urad Uzhunnu
  • Grated Coconut ¾ cup
  • 3 - Garlic pods


  • For preparing the Appam, first grind together the coconut and garlic to a smooth paste and keep aside.
  • Grind the urad dal.
  • Mix both the pastes together.
  • Add the roasted rice flour with a bit of salt to the pastes and mix well with little water to make it a stiff batter.
  • Grease a cake dish or a round bottomed vessel with a little butter or ghee.
  • Pour the batter into it up to the halfway mark.
  • Make a small cross with the hosanna¦s palm leaf and keep in the middle.
  • Keep the vessel in an idli steamer and cook for 20 mins.
  • Take it out from the steamer and loosen the sides with a knife.
  • :- Do not poke with anything to check if the appam is cooked. The ritualistic cake is ready for Maundy Thursday. The family gathers around the appam and its the head of the family that cuts the appam, dips in a sweetened Paalukurukku syrup and serves it to the other family members. Every year the ritual is performed on Maundy Thursday to commemorate the Lord's Supper.


You can check this link Pesaha Appm. You can also check this link Pesaha Appam.
Tried this recipe?Let us know how it was!

Response (5)
  1. J
    Jolly April 11, 2006

    super…. turns out delicious

  2. M
    Mrs. Binumol Joseph Ramapuram April 11, 2006

    I made it. It is very nice and excellent. This receipy is very much helped to the Indians especially Keralites who were living in abroad. Because these types of ancient receipies are not known to the new generations. Thanks to Mrs. Betty Thaju Srambical. We are anxiously wating for more receipies like this from Mrs. Betty and wishes all the best to her.

  3. M
    Meenu December 13, 2006

    Can you tell us how to make the “Paal” (coconut milk&jaggery) which is usually consumed with indriyappam?

  4. b
    bisy March 20, 2008

    thank u very much.actually i havn`t even got the clue ,how to make kurushappam……….this was very helpful and made very easy.

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