THE DIVINE TASTE OF UPPALIAPPAN TEMPLE PRASADAM

  

 

 

 The temple of Uppaliappan in Kumbakonam prepares food without salt and this prasadam is relished among devotees. When you taste the prasadam that this temple offers you will not miss eating salt. The prasadam is as delicious as one could imagine. The beauty of the food here is that if you are eating food outside the temple you will not enjoy the food without salt. But the food that is specially cooked in the temple is simply perfect even without salt.

 Once Sage Markandeya was practicing penance and wanting Mahalaksmi as his daughter. He heard a baby girl crying possessing all the attributes of Mahalakshmi. Rishi Markandeya took care of the child and raised the child to a marriageable age. When She attained the marriageable age, Lord Vishnu in the guise of an old man called on the sage seeking his daughter in marriage. Markandeya Rishi simply turned down His request saying that his daughter was too young for Him and did not know even cooking with the correct quantity of salt to be added to the preparations. Adamant Lord said that he would accept the food even without salt. Sage understood that the visitor was no other than lord Vishnu and he was happy to give his beloved daughter to Him. As Perumal accepted food without salt (Uppu in Tamil), He is praised as Uppili Appan and also as Oppili Appan as none equals Him.

As per the legend, the temple's Neyvethiyam (food offering) is always prepared without salt. The name Oppiliappan is a result of this legend.

Puliyodharai (Tamarind Rice), Dhadhyonam (Curd Rice), Pongal, Chakkarai Pongal, Vada, Adhirasam, Murukku are offered to Lord as Prasadam. While eating the Prasadam inside the temple, one would never realize that it was cooked without salt.

PAYASAM AT TIRUPALLANI TEMPLE

 

The town is known for Aadi Jagannatha Perumal Temple dedicated to Lord Vishnu. Popularly known as Thirupullani Temple, it is one of the 108 Divya Desam temples of Lord Vishnu.

Sri Rama graces in a reclining form. The Bodhi Tree (Arasa Maram) dates back to centuries said to have been graced by the Darshan of the Lord.

This Temple is believed to have been constructed in the 8th century CE Cholas, Pandyas, and Sethupathi Kings of Ramnad were given their devoted contribution to the construction of this beautiful temple.

The presiding deity is said to have been worshiped by Dasarathar to grant him sons. The main prasadam of this temple is Payasam, to commemorate Dasaratha's yearning for children and its subsequent fulfillment by distributing the payasam he had gained through yagnas and worship of the deity to his queens, who all conceived thereafter. The prasadam --payasam was delicious, with the lingering flavor of, firewood smoke.

Till today the pal payasam is prepared and offered to the Lord every day and it is available from 10 am to noon for the devotees.

 Thirupallani Payasam is a beloved South Indian dessert. Simple yet decadent in flavor, it originates from the temple town of  Thirupullani in Tamil Nadu. This creamy rice pudding captures the essence of traditional cooking. Each spoonful gives a sense of warmth and nostalgia, combining rice earthiness, jaggery sweetness, and coconut milk richness. Variations of this dish abound, with some recipes incorporating spices like cardamom or cloves for added depth of flavor. Whether served as a sweet ending to a meal or as an offering during festive occasions like Pongal, Thirupullani Payasam embodies the soul of South Indian cuisine.

PURPLE NUTSEDGE PRASADAM AT SRIMUSHNAM TEMPLE

 

 

 

Srimushnam -The town is sacred to Hindus and Buddhists. It is one of the eight Svayam Vyakta Kshetrams of Vaishnavism and is known for Bhu Varaha Swamy temple, which is dedicated to Varaha, the boar-avatar of Vishnu, and his consort, Lakshmi.

 Srimushnam Bhuvaraha Swamy incarnates as a boar. Koraikilangu is the favorite food of the boar. For that reason, Koraikilangu prasad is given here.

The special feature of this temple is Mustha Sooranam, made out of koraikilangu.

 Those who visit Srimushnam should not miss the special prasadam offered in this temple which is not available anywhere in the world. It is called Koraikizhangu (Purple Nut sludge/Nut grass) prasadam.

Since the Lord had taken the form of Varaham, Koraikizhangu which is the favored food for boars, is mixed with rice flour, powdered sugar, ghee, and cardamom, and a Laddu-like prasadam is made.

 It is also called Mustha Choornam (Mustha in Sanskrit means Koraikizhangu) and it is given at 10 am after the Thirumanjanam is over. Perhaps the word Mustham might have been corrupted over a period of time to become Mushnam and then Srimushnam.

 The Varaha temple at Srimushnam in the Cuddalore district is home to this musta churnam, the powdered roots of a medicinal tuber that grows wild along the edges of fields. The fine powder, dry-roasted and added in small quantities to rice flour along with edible camphor, palm sugar, and ghee, is shaped into hard, tennis ball-sized laddoos. Varaha, being a wild boar, is said to be fond of digging up the tuber,  It costs Rs 200 to make a kilogram of musta laddoo,- a coarse, herbal ball of flour wrapped in a dry leaf and tied with a twine, is sold at  Rs 10 each.

 

SPECIALITY OF KANCHIPURAM IDLLI

   

 

A visit to the medieval Varadaraja Perumal Temple in Kanchipuram, Tamil Nadu, is a unique culinary experience. Here, in the temple kitchen, is where the famous Kanchipuram idli is made.

 Yes, that's how popular Kanchipuram idlis are in the region. They aren't merely ordinary idlis. It is believed that their history dates back to as far as the Pallavas somewhere between the 6th and 9th century A.D. The idlis are served as prasadam at Varadharaj Perumal Temple in Tamil Nadu's Kanchipuram district.

 The story goes that a Vijayanagar king (14th-17th century A.D.) ordered that this offering be made to the deity. Kanchipuram idli has long been linked to the Varadharaja Perumal temple. This flavourful idli might even date back to the Pallava era. The idlis are steamed for almost three hours.

 Kanchipuram Idli is a special and famous Prasadam at the Varadaraja Perumal Koil. A special spiced idli that is served as prasadam at the divine Varadaraja Perumal Temple in Kanchipuram. It uses a different proportion of rice to urad than regular idli, and has a tempering of jeera, soonth, hing, and kadipatta mixed into the batter.

 While the base ingredients remain the same, that is rice and lentils, Kanchipuram idlis are flavored with black pepper, cumin seeds, ginger, curry leaves, and ghee, giving them a spicy and fragrant taste. Another interesting aspect of this dish is its religious and cultural significance.

 In fact, idlis were the main prasadam in Kanchipurm temples. The practice is still continued in many of the centres of devotion in the tradition-bound temple town. The Kanchi idlis have quite an interesting history. From temples, the food entered the royal palaces and then to the abodes of humble mortals.

 Kanchipuram idli is slightly spiced and steamed. But these idlis are traditionally steamed in cups made out of dried leaves - manthara leaf cups called dhonnai. Kanchipuram idlis are also known as Kudalai idli named after the leaf cups, which gives extra flavour to the idlis.

 Whenever you visit Kanchi, Don’t forget to savour the divine prasadam – Kanchipuram Idlli.

GI TAG TO TIRUPATHI LADDU

 

 

 

A trip to Tirupati is incomplete without experiencing the temple's famous prasadam (blessed food offering). The crown jewel is undoubtedly the Srivari Laddu. This deceptively simple sweet, made with gram flour, ghee, sugar, and cardamom, is a burst of flavor and texture.

The famous Tirupati Laddu that is offered as Prasad to all the believers is made from gram flour, ghee, sugar, spices and nuts. The laddu tastes divine and it's almost impossible to replicate the flavours. Each Laddu weighs around 220 gm and all the devotees who visit the temple get to eat it.

Finding its inception 300 years ago, the sensational Tirupati laddu is celebrated for its unique taste and texture. The first holy offering of the sweet was documented on August 2, 1715. It was prepared by the temple officials at Lord Venkateswara's hill shrine.

The laddu prasadam is prepared within the temple kitchen known as 'Potu' by the temple board Tirumala Tirupati Devasthanams. Tirupati.

Laddu received a Geographical indication tag which entitles only Tirumala Tirupati Devasthanams can make and sell it.

The laddus offered to the deity Lord Venkateswara are considered a significant religious offering and a popular 'prasadam' that devotees take back home.

Balaji laddu is a type of sweet made from various ingredients and is associated with the famous Balaji Temple in Tirupati, Andhra Pradesh, India. The laddu are offered as prasad (sacred food) to devotees visiting the temple is made with Jaggery, Flour, Ghee, Dates, and Cashews.

In the early days, the laddus were made on firewood and were replaced with LPG in the year 1984. Made with gram flour, cashew nuts, cardamom, ghee, sugar, sugar candy and raisins, these ingredients are altogether called Dittam. As per reports, around 600 cooks make these laddus which are called Potu Karmikulu.

After the panel of experts appointed by the Registrar of Geographical Indications comprehensively examined the credibility of the application, Tirupati Laddu was designated the status of a GI on September 15, 2009.