Cultural cuisine of the Nasrani community and Malabar Jewish 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
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.
The Pesaha Appam is derived from the ancient bread of Jewish tradition. 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. 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.