Rice & pongal

Kadugu Ogarai

Also called mustard-seasoned rice.

Historical

A mustard-seasoned rice prasadam recorded in the Tirumala inscriptional lexicon.

What goes into it

Rice
mustard and seasonings

How it is made

Cooked rice seasoned with mustard and temple-appropriate spices.

Exact temple kitchen formulae — the dittam — are not reproduced here unless the temple has published them. What is described is the culinary family, not a temple’s working recipe.

Where it is offered

This is a culinary family found widely across South Indian temple and household worship rather than one tied to a single temple in this reference. Its region is recorded as Tirumala inscriptional tradition.

History and evidence

It appears in the historical and inscriptional record under the name Kadugu-Ogarai.

Earliest documentation: Vijayanagara period.

This entry is historical. It is attested in the record but is not presented here as a current temple offering. Where an inscriptional term is a ritual service category rather than a single dish, the inscriptional terms list says so.

Dietary note

Recorded as Yes in the tradition described.

This is informational, never a guarantee. Temple kitchens change formulations, use shared equipment and follow their own Āgamic rules. If an allergy matters to you, ask the temple directly.

Source

Primary reference for this entry · Documented · confidence High
https://archive.org/stream/inscriptionsofac014883mbp/inscriptionsofac014883mbp_djvu.txt

Suddhannam / Vella NivedyamRice & pongal TirupponakamRice & pongal Ven PongalRice & pongal Paruppuviyal TirupponakamRice & pongal Ulundu OgaraiRice & pongal Puliyodarai / PulihoraRice & pongal Dadhyodanam / Curd RiceRice & pongal Tilannam / EllannamRice & pongal