A Study on the Cultural and Ritual Significance of Akkaravadisal as Prasadham in the Sri Ranganathaswamy Temple, Srirangam, Tiruchirapalli
Year: 2025
Type: article
Abstract: Akkaravadisal, is an origin of South Indian cuisine made with rice, milk, and jaggery, is traditionally offered to Lord Vishnu during December month as a part of Vaishnavism, particularly by devotees of the Goddess Andal, who prayed for a marriage with Sri Ranganatha Swamy. Akkaravadisal is a very traditional temple-blessed offering prepared for Lord Ranganatha. It's made with rice, jaggery, milk, camphor and ghee, and is known for its rich and creamy texture. The akkaravadisal has been mentioned in Four Thousand Divine Hymns in a couple of instances. The objective of this study is to know the cultural and ritual significance of akkaravadisal as blessed offering for devotees. prasad or prasadam is a religious offering in Hinduism, The akkaravadisal is to be consumed by attendees as a holy offering. The offerings may include cooked food, mostly with jaggery. This vegetarian dish is usually offered and later distributed to the devotees who are present in the temple. Sometimes this vegetarian offering will exclude prohibited items such as garlic, onion, mushroom. This review explores into the rich historical and cultural aspects of akkaradisal and the reason for offering akaradisal as the iconic prasadham of Sri Ranganathan Swamy Temple in Srirangam, Trichirapalli district.
Language: English
Topic: Indian and Buddhist Studies
Subfield: Religious studies
Field: Arts and Humanities
Domain: Social Sciences
Open Access status: hybrid
OpenAlex ID: W4409448005