Three Bells, 45 Offerings and Ancient Tradition: The Unique Treats for Lord Venkateswara

Tirupati: For millions of devotees, the Tirumala Srivari Laddu is synonymous with the sacred food of Lord Venkateswara. But inside the hill shrine, the daily food offerings to the Lord extend far beyond the famous sweet.

As many as 45 varieties of Naivedyam are offered to Sri Venkateswara every day, following the age-old principles of the Vaikhanasa Agama.

In Hindu Dharma, offering food to a deity forms part of the Upacharas, or the services offered to a deity after the Prana Prathista ritual. The murthi or vigraha is therefore revered as a living entity and is offered food, fruits and other items.

In Sanskrit, Naivedyam means an offering to the Lord.

According to legend, when Lord Vishnu decided to descend on Earth in Archa form as Sri Venkateswara Swamy, he commissioned Sage Vaikhanasa to prepare the ancient religious texts governing worship. Sage Vaikhanasa formulated the Vaikhanasa Agama, which prescribed the tenets followed in major Sri Vaishnavite temples, including the types and procedures of Naivedyam.

At Tirumala, the traditional process continues without deviation. Every day, Mantrasanam, the awakening of the Lord through mantras, is followed by Snanasanam, the celestial bath, and Yatrasanam, the ceremonial Durbar. The subsequent offering of food is known as Bhojyasanam.

The 45 varieties offered every day comprise 20 Anna Prasadams, or rice-based offerings, and 25 Panya norams, or other delicacies. The offerings are made at different times as part of the morning Naivedyam, Rajabhogam and Sayanabhogam.

During the early morning Suprabhatam, fresh and warm milk, known as Darshana Go-Ksheeram, and fresh butter, or Navaneetham, are first offered to the Lord. During Yatra Sanam, a mixture of jaggery, black sesame seeds and dried ginger, powdered together, is offered. Sahasranama Archana and Bala Bhogam follow as part of the morning worship.

After the first bell, the breakfast menu includes Matrannam, Mudgannam or ghee pongal, Tintrini Rasannam or pulihora, Dadhyodhanam or curd rice, Gudannam or jaggery rice and Chakra Pongal, Sakannam or vegetable-based Kadambam rice, and Shakkarannam or Ravakesari.

The accompanying Panyarams include Ladukam or Laddu, Mashappam or vada, Gudappam or appam and Chakrappam or dosa. The traditional terminology gives familiar delicacies distinctive names: pulihora is Tintrini Rasannam, ghee pongal is Mudgannam, jaggery rice is Gudannam, pepper rice is Marichyannam, vada is Mashapupam and dosa is Chakrapam.

After the second bell, Raja Bhogam is offered along with Ashtottarasatanamarchana. Its menu includes Suddhannam or plain white rice, Pulihora, Gudannam, Dadhyodhanam and Seera or Sakkarabath. The evening Sayanabhogam includes Marichyannam or pepper rice, Chakrappam, dosa, Ladukam, Mashappam and Sakkarannam.

At midnight, a special offering called Tiruveesam is made, consisting of white rice and sweet jaggery rice known as Guddanannam. The final Ekanta Seva ends with warm milk, seasonal cut fruits and dry fruits roasted in ghee being offered to the Lord.

The traditional repertoire includes Ksheerannam or sweet milk rice, Kadambam, Polilu, Sukiyam, Amrita Kalasam and Koluvu Prasadam, a mixture of black sesame, jaggery and puffed rice. During Dhanurmasam, the offerings expand further with jaggery dosa, sundal and additional servings of Mudgannam and Seera.

Spice rule: The temple kitchen follows an unusual spice rule that red and green chillies are kept out of the Anna Prasadam, while black pepper provides the required heat. The recipes are prepared by trained archakas and kitchen staff under ritual supervision.

The discipline also extends to the divine kitchen itself, as Vaikhanasa Agama prescribes gold, silver, copper or earthen vessels for cooking. The fire used for cooking is brought from the Yagasala, where everyday fire rituals are performed, while the fuel is prescribed from mango, Ashwatha or Palasa trees.

After the preparation of the divine dinner, the kitchen is closed for the night and reopens early in the morning when the Vaikhanasa cooks arrive after their stipulated morning ablutions. Before the next day’s Naivedyam, the Antaralayam or sanctum is cleaned in a ritual known as Suddhi.

The sanctum is cleansed again during the evening rituals and the deity decorated with fresh flowers. By midnight, the menu gives way to the simple Tiruveesam of white rice and jaggery rice, followed by warm milk, fruits and ghee-roasted dry fruits during Ekanta Seva.

The daily divine menu:

45 varieties of Naivedyams offered every day

20 Annaprasadams (rice preparations)

25 Panyarams (other delicacies)

Offerings made during morning, afternoon and evening rituals:

Suprabhatam — Fresh warm milk and butter

First Bell — Bala Bhogam / breakfast offerings

Second Bell — Raja Bhogam

Evening — Sayana Bhogam

Midnight — Tiruveesam

Ekanta Seva — Warm milk, fruits and dry fruits

Familiar food, Agama names:

Pulihora → Tintrini Rasannam

Ghee Pongal → Mudgannam

Jaggery Rice → Gudannam

Pepper Rice → Marichyannam

Vada → Mashappam

Dosa → Chakrappam

No chillies:

No red chillies

No green chillies

Black pepper provides the spice in Annaprasadams

Special delicacies:

Ksheerannam — Sweet milk rice

Kadambam — Mixed vegetable rice

Polilu — Sweet stuffed flatbreads

Sukiyam — Lentil-and-jaggery fritters

Amritakalasam — Rice flour, jaggery and ghee delicacy

Koluvu Prasadam — Black sesame, jaggery and puffed rice

Dhanurmasam brings additional offerings:

Jaggery dosa

Sundal

Mudgannam

Seera

Midnight offering:

Tiruveesam

White rice

Guddanannam — Sweet jaggery rice

Kitchen by Agama:

Cooking vessels: gold, silver, copper or earthen pots

Cooking fire brought from the Yagasala

Traditional fuel: Mango, Ashwatha or Palasa wood

Kitchen closes after the divine dinner

Reopens early in the morning

Sanctum cleaned before the next day’s Naivedyam through “Suddhi”