The daily prasadam menu of Hill God comprises 45 delicious offerings
No green chillies or red chillies are used in prasadams
Tintrini Rasannam, Mudgannam, Gudannam and many more are offered as Annaprasada Naivedyams
TIRUMALA, SEPTEMBER 11, 2026: The Naivedyam – Sacred Prasadan offerings in the world famous Hill Shrine of Sri Venkateswara Swamy at Tirumala follow distinct Vaikhanasa Agama traditions. Besides, the world-famous “Laddu” Prasadam, the Hill God of Tirumala is being offered with 45 varieties of Naivedyams every day!
DIFFERENT TIMES IN A DAY: These sacred offerings include Naivedyam (in the morning after the first bell), Rajabhogam (after the second bell) and Sayanabhogam(at night). Each time, different sacred menus are being offered to the “Naivedya Priya” as an age-old custom.
Among these 45 types of Naivedyams, 20 are Anna Prasadams (Rice menu offerings), while the remaining 25 are Panyarams (pastries).
INTERESTING FACT:
Red chillies or green chillies are not used in the making of Annaprasadams at Tirumala but the Spice for the prasadams comes exclusively from black pepper as per tradition. Trained archakas and kitchen staff prepare recipes under ritual supervision.
UNIQUE JARGON FOR EACH MENU:
The following are the interesting names given to the various Prasadams in Vaikhanasa Agam terminology to what devotees know by common names
Pulihora → Tintrini Rasannam
Ghee pongal → Mudgannam
Jaggery rice → Gudannam
Pepper rice → Marichyannam
Vada → Mashapupam
Dosa → Chakrapam
It is customary to offer special Prasadams to the Swamy in the Naivedya Kainkaryas held in the morning, Rajabhogam in the afternoon and Sayana Bhogam in the evening hours according to the Vaikhanasa Agama.
TIRUVEESAM: As part of the evening ritual, a special offering called ‘Thiruveesam’ is offered to the Lord at midnight. Thiruveesam consists of white rice and a sweet dish made with jaggery. In the last Ekantha Seva of the day, warm milk, seasonally available sliced fruits, and dried fruits fried in ghee are offered to the Lord.
Unique traditional names for some other notable Prasadams:
Ksheerannam – sweet milk rice
Kadambam – mixed vegetable rice
Polilu – sweet stuffed flatbreads
Sukiyam – lentil-and-jaggery fritters
Amritakalasam – a rice-flour, jaggery and ghee delicacy
Koluvu Prasadam – a mixture of black sesame, jaggery and puffed rice
During special occasions like Dhanurmasam, the menu expands further with items like jaggery dosa, sundal and additional servings of Mudgannam and Seera.
For centuries, these sacred prasadams have carried divine grace, offering devotees an enduring and deeply cherished experience of devotion that continues to this day.
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