Tirumala, September 11, 2026: The sacred Naivedyam and Prasadam offerings at the world-famous Sri Venkateswara Swamy Temple in Tirumala follow the traditional practices of the Vaikhanasa Agama.
Beyond the globally renowned Tirumala Laddu, as many as 45 varieties of Naivedyams are offered to Lord Venkateswara every day as part of the age-old Naivedya Kainkaryam.
Three Different Naivedyam Offerings Every Day
The sacred food offerings are made at different times during the day according to temple tradition.
They include:
- Naivedyam – offered in the morning after the first bell
- Rajabhogam – offered after the second bell
- Sayanabhogam – offered during the night
Each offering features a distinct menu prepared specially for the Lord, who is revered as “Naivedya Priya.”
45 Varieties: 20 Anna Prasadams and 25 Panyarams
Of the 45 varieties of Naivedyams, 20 are Anna Prasadams, or rice-based offerings, while the remaining 25 are Panyarams, which include various traditional preparations and pastries.
These offerings represent a distinctive culinary tradition associated with the Vaikhanasa Agama practices followed at Tirumala.
No Green or Red Chillies in Srivari Annaprasadams
One of the interesting features of Tirumala's traditional Naivedyam preparations is that green chillies and red chillies are not used in Annaprasadams.
Instead, black pepper is used as the principal spice, in keeping with the traditional preparation methods.
The recipes are prepared by trained archakas and kitchen staff under ritual supervision, maintaining the prescribed temple traditions.
Unique Vaikhanasa Agama Names for Popular Prasadams
Several offerings have traditional names in Vaikhanasa Agama terminology, even though devotees commonly know them by familiar names.
| Common Name | Traditional Name |
|---|---|
| Pulihora | Tintrini Rasannam |
| Ghee Pongal | Mudgannam |
| Jaggery Rice | Gudannam |
| Pepper Rice | Marichyannam |
| Vada | Mashapupam |
| Dosa | Chakrapam |
These traditional names form an important part of the distinctive Naivedya tradition at the Tirumala temple.
Special Midnight Offering – Thiruveesam
A unique offering known as “Thiruveesam” is made to the Lord at midnight as part of the evening ritual.
Thiruveesam consists of white rice and a sweet preparation made with jaggery.
During the final Ekanta Seva of the day, the Lord is offered warm milk, seasonally available sliced fruits and dried fruits fried in ghee.
Other Traditional Tirumala Prasadams
Several other notable offerings have distinctive traditional names:
- 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 – A mixture of black sesame, jaggery and puffed rice
Special Naivedyams During Dhanurmasam
During special periods such as Dhanurmasam, the Naivedyam menu expands further.
Additional preparations include jaggery dosa, sundal, and extra servings of Mudgannam and Seera.
A Centuries-Old Sacred Food Tradition
The diverse Naivedyam menu at Tirumala is not merely a culinary tradition but an integral part of the temple's ritual and devotional practices.
For centuries, these sacred offerings have been prepared and presented according to established traditions, continuing to form a deeply cherished part of the spiritual experience of devotees visiting Sri Venkateswara Swamy.
💬 Comments