Illuminate Your Spirit, Empower Your Journey
Aromatic, tangy tamarind rice prepared traditionally as prasadam in South Indian temples. Prep: 15 mins • Cook: 25 mins • Serves: 4–6 About the Dish Puliyodharai or Puliyodarai is a staple South Indian temple prasadham — tangy, aromatic, and travel-friendly. This recipe is presented in three stages: puliyodharai powder (dry grind), pulikaichal (tamarind base), and…
Description: Thirukannamudhu is a divine offering made in Perumal temples, prepared using rice, milk, jaggery, and ghee. It’s mildly sweet, aromatic, and offered as neivedhyam during festivals like Vaikunta Ekadasi and Panguni Uthiram. Ingredients Raw rice — ½ cup Full cream milk — 3 cups Jaggery — ¾ cup (powdered) Ghee — 3 tbsp Cashews…
Description: A comforting temple-style pongal made with rice, dal, and black pepper. Offered as prasadam in many South Indian temples. Ingredients Raw rice — 1 cup Moong dal — ¼ cup Ghee — 3 tbsp Black pepper — 1 tsp Cumin seeds — 1 tsp Ginger (finely chopped) — 1 tsp Curry leaves — few…
Description: A classic kovil prasadam made from rice, moong dal, jaggery, and ghee. Sweet, aromatic, and served during Pongal and temple offerings. Ingredients Raw rice — 1 cup Moong dal — ¼ cup Jaggery — 1 cup Ghee — 4 tbsp Cashews — 10–12 Raisins — 12–15 Cardamom powder — ½ tsp Pinch of salt…