By Deepali Verma
Tamil Nadu's religious customs and traditions are deeply entwined with the state's rich culinary history, especially its temple delicacies. They are presented as prasadam (holy food) in temples, where they are made with great devotion. They're well-liked for the freshness, simplicity, and originality of their tastes. Here are some traditional dishes served in Tamil Nadu's many temples.
Pongal prasadam is a special dish cooked with rice, lentils, and spices that is given out as an offer to the community during the harvest festival.
Rice cooked with tamarind pulp, spices, and sometimes peanuts for garnish; sometimes known as tamarind rice.
Infused with the aroma of freshly grated coconut, spices, and sometimes cashews or curry leaves, this rice dish is a fragrant delight.
A warm and cosy dish made with cooked rice, yoghurt, and spices like mustard seeds, curry leaves, and sometimes even shredded ginger.
A sweet dish prepared with rice, jaggery (unrefined sugar), and other ingredients such as ghee, cardamom, and nuts, and typically served as prasadam on special occasions.