THE DIVININE OFFERINGS IN TIRUMALA

As we stood before the deity with a crowd drifting past, with cries of””Govinda“”Govinda” ringing out loudly, the noise suddenly ceased to my ears, in a mysterious silence and divine energy, surrounded me. I felt the divine in every breath and in those few seconds, wastransported,to anabsolute euphoric state of bliss. Coming out the people came into focus again and we saw the sacred “theertham [water] and tulsi leaves “being offered.

Allwas possible, thanks to the sincere, hardworking police of Tirupathi, who are atribute to modern professionalism with traditional beliefs intact.

The day before the darshan, I had met the police SP Mohanthy,—with his young team, who maintain law and order along withgiving, full support and help to the common man. . Neither security nor the devotee’s comfort is compromised. The athletic. Mr. Thimmaya  , was kind enough to escort us ,showing us all the facilities , infra structures, arrangements and the most interesting, huge modern kitchens where food is cooked  on a large scale for annadanamevery day. About 40,000 people eat here every day. The food consists of a mixed kooru sambar. Chaaru[rasam] kooralu  [a vegetable curry] and Annam, papads pickles and sometimes neru mojjige. [Buttermilk].  Three huge, clean dining halls are available and a very well trained staff manages the whole process

Next met Dr. A.V RAMANA DIKSHITULU-pradhanaarchaka&agama advisor TTDevasthanams. . A head priest is the right person to guide you on what really takes place. The biggest myth he said was thatfavorite Prasad of the lord,was the world famous Laddu but it was actually,the JaggeryAppam. This is cooked, everyearly morning,as part of the neivediyam. The  various kings who ruled the place , at different periods in history,  all inscribed their own perceptions and stories of the lord on the stone walls, which still exists on the walls  Inscribed is the procedure for worship and prasadams to be offered  also. The laddu established here, almost 300 years back, as Prasad, became most popular. Ladduthan Appam was easier to make in bulk and its shelf time was a week.  The laddu is also called Tiruppongam. ---3 typesAsthanam Laddu, Kalyanosthavam Laddu andProktham Laddu.fist is offered to the lord, second for those devotees offering katakana utsavam and the third for the normal devotee. -------------TO BE CONTINUED.

TO BE CONTD----

Just for you all special recipe of the lords favoritePrasad am’ THE JAGGERY APPAM’is featured below. The PULIODHERAI and Urad dhal Pepper VADA next week. .Print Recipe

SWEET APPAM RECIPE.

 Prep Time: 5 mins

 Cook Time: 15 mins
 Yields: 14 sweet appams

Calories --- 280 per appam.

Ingredients needed

·        Rice flour - 1/2 cup  

·        Semolina/rava - 1/4 c

·        Darkbrown Jaggery – 3/4 cup.

·        Grated fresh coconut ¼ Cup

·        .Powdered cashewnuts ¼ cup.

·        Baking soda               ½ spoon. [Not used in the temple.]
 Coconut bits - 1/3 cup
Cardamom powder - 2 pods powdered

·        Saffron ¼ spoons, dissolved in ½ tbsp. milk.
 Ghee/made fresh from butter. --  2 1/2cups

·       
Preparation 

·       
Heat 1/4 cup of water, add jaggery to it. Keep stirring on medium heat for the jaggery to dissolve. Switch off the heat, filter it and set aside to cool.

Heat a tsp. of ghee and fry the coconut bits/grated coconuts until they change color to light brown. Keep it aside.

·       
In the same pan, add another 1/2 tsp. of ghee and fry the semolina on low heat until it changes color very slightly.

Method

·        In a bowl mix together, semolina (ravai), rice flour, soaked saffron, cashewnut powder, coconut bits, fried coconut, cardamom powder, baking soda [optional] and filtered jaggery water.

·       
Mix well and let it sit for 30 minutes. After 30 minutes, add needed warm water to get a dosa batter consistency.

·        Take a deep appam kadai. Pour 11/2 cups of ghee. When hot, take a rounded big serving spoon of batter and pour it in the shape of a nice round. Circle. As big as the palm.

·        When fried on both sides, remove and place on paper towels, to soak extra ghee. Make sure once ghee is very hot, the frying is done on low fire.

·        Poke the center with a thin stainless steel spoon, if cooked will not stick.

·        Remove and serve hot or cold, it is very tasty.

Chef  ramaa shanker aiyer

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