My Kovil Prasadam Experiment

Have you ever wanted to just feel the environs of a temple, while being at home? I mean, the smell of that old granite stone, with residue vibudhi and kungumam smeared all over it. Now here is an extremely strenuous and boring procedure that you can meticulously follow, so as to create the same feel in your kitchen.

1. Soak Black-eyed Peas overnight ( Not the singing dancing ones. Leave them alone. ) 

2. Boil them Black-eyed Peas. 

3. Heat some arbitrary amount of oil in a suitably sized pan and put some moong dal ( instead of urad dal), cumin seeds and asian mustard seeds into it.

4. Strain the water from the boiled peas  and put it into the pan. Stir randomly till you get bored.

5. Put some italian chunky pasta sauce into the pan. But before doing that, check for fungus in the bottle. If fungus is found, throw the bottle into trash and remind yourself to never buy that thing ever. Forget about this point. Stir a little.

6. Put sambar powder, haldi powder, salt, MTR chutney powder ( Idly/Dosa Kaara podi ) and asafoetida powder in proportions as deemed comfortable for your taste buds. Pour half a cup water which should help in stirring the whole thing.

7. Pour 6 cap-fulls of lemon juice concentrate. Mix the whole thing up very well.

At this point of the preparation, the smell that emanates from the pan will make you nostalgic and you will start reliving every single temple prasadam that you have ever devoured. I went to Himayat Nagar’s TTD temple. I like that temple. There was hardly anyone there every time I went. I went there regularly in my final year, bunking my GATE prep classes. Now tell me who would be willing to forgo curd rice at 6 am, after a refreshing early morning bath. Plus, the peace and serenity combined with forced divinity, was any day far more alluring to me, than a classroom fit to hold 50 skinny students, but overflowing with 300 oversized ones. Hopefully, I’ll go to that temple in a week and have their excellent curd rice once again. By the way, the temple-smell goes away in about 3-4 minutes and then settles down to something I could not smell. I have a very weak sense of smell you see. I can only smell really strong ones.

8. Take the pan off the stove.

Whatever you  have just made, is very much an edible preparation. As such, if you put some grated coconut, you can easily pass it off as kovil chundal. Name it whatever you want. Eat it with, bread, rice, roti, whatever. I had it with bread and it was filling.


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I am a hypocrite.

One thought on “My Kovil Prasadam Experiment”

  1. My comments-

    1) blogposts look better when they have titles that are universally accepted. biased language titles arent attractive

    2)V interesting blogpost. at one point of time i wondered if it is really my recipe, cause it was very beautifully modified.You certainly have a great future as a househusband( ;)) ) ok ok … have a future as next sanjeev kapoor ( ;)) ).ok ok lets come to grounds.. a very decent south indian cook.. (:D)

    3) Gate class ke time pe temple??? Maana ki GOD might help if you give him early morning visits but having realised your whole goal was curd rice even he took it light. That’s y welcome to USA.. God ko kabhi bi naraz math karo ([-x)( but must admit you have tempted me also to wakeup early morning to have curd rice. lets hope i do it some day this year)

    4)I really liked this post compared to most of your others. But seriously, you shouldn’t have begged me to write comments(:p)I would have done that anyway (:))

    5)Last but not definitely not the least, keep up the good work and keep nourishing your writing skills.You are a very creative and entertaining writer dont lose the charm(:))


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