THE DIVININE OFFERINGS IN TIRUMALA.

THE DIVININE OFFERINGS IN TIRUMALA.

As we stood before the deity with a crowd drifting past,with cries of GovindaGovinda  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,  was transported to absolute euphoric state of bliss. Coming out the noise and people came into focus again and we saw the sacred theertham[ water] and tulsi leaves being offered .

All possible ,thanx to the sincere, hard working  police support ,which is a tribute to modern professionalism  with traditional beliefs.

The day before the darshan, I had met the police SP Mohanthy,—with his young team, who are maintain law and order along with full support and help to the common man. . Neither security or the devotee’s comfort are compromised. The athletic.MrThimmaya, 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 annadanameveryday. About 40,000  people eat here everyday. The food consists of a mixed koorusambar.Chaaru[rasam] kooralu  [a vegetable curry] and Annam, papads pickles and sometimes nerumojjige. [buttermilk].  Three huge  , clean dining halls are available and a very well trained staff manage the whole process.

Next  met Dr. A.V RAMANA DIKSHITULU-pradhanaarchaka&agama advisor  TT Devasthanams. . 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 the JaggeryAppam. This is cooked, freshly every early morning, 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, present even today and also the prasadams to be served and rituals to be followed. The laddu almost 300 years old as prasad, became the number one , because it was easier to make in bulk and its shelf time was a week.  The laddu is also called Tiruppongam.---3 typesAsthanamLaddu,KalyanosthavamLadduandProkthamLaddu

The main Prasad which is offered to the Lord every day is Sakarapongal,urad dal and pepperVada, Appam, Puliotherai  Curd rice, appam, laddu, plain ghee rice, pappu all cooked in the ancient kitchen inside the temple premises. Puliotherai,Curd  Rice, and vadai  is available to the general public as prasadams in dhonai.[leaf cups]

The TTD devasthnam have created well planned , structured website which gives details of all the Sevas, pujas, darshans and the timings and ticket rates. It isa very comprehensive information giving all the minute details needed for a darshan, check out the TTD Website.For all information.

 The continuous flow of water inside the temple floors ensures clean feet while taking darshan and not a single piece of garbage, lying around  or a single begger can be found anywhere on Tirumala. .

Just for you all special recipe of the lords favouriteprasadam’ THE JAGGERY APPAM’is featured below.

Print Recipe

SWEET  APPAM RECIPE.

 Prep Time : 5 mins

 Cook Time : 15 mins
 Yields: 14 sweet appams

Calories --- 280 per appam.

Ingredients needed

1   Rice flour - 1/2 cup 
2   Semolina/rava - 1/4 cup
   dark brown  Jaggery – 3/4 cup.

3Grated fresh coconut ¼ cup

4Powdered cashewnuts  ¼ cup.

5Baking soda               ½ spoon.
  6 Coconut bits - 1/3 cup
   7Cardamom powder - 2 pods powdered

8Saffron      ¼ spoon, dissolved in ½ tbspn milk.
   Ghee/made fresh from butter.--  21/2cups

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 appamkadai. Pour 112 cups of ghee. When hot, take a rounded big serving spoon of batter and pout it in the shape ofaa 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.

·        Tip  ----go with all your arrangements made over the web and do have the anandanam.

Chef  ramaashanker aiyer

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