Fried & savoury
Murukku / Thenkuzhal
Also called Murukku; Thenkuzhal; Tentalai-padi; Munukutla/Thenthola in TTD usages.
Officially documented
A crisp extruded temple snack family including thenkuzhal and murukku forms.
What goes into it
Rice flour
pulse flour
cumin/sesame depending on variant
fat
How it is made
Dough extruded into coils or tubes and fried.
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
Weekly
Sri Padmavathi Ammavari TempleTiruchanoor / Tirupati, Andhra Pradesh · Thursday · Tiruppavada · TTD publicly documents this item in the Padmavathi temple ritual menu.
Weekly
Historical record
Sri Ranganathaswamy TempleSrirangam, Tamil Nadu · Temple culinary tradition · Large thenkuzhal/murukku-type offerings are discussed in scholarship on temple recipes.
Historical
History and evidence
It appears in the historical and inscriptional record under the name Tentalai-padi (interpretive linkage).
Earliest documentation: Historical and current.
Dietary note
Recorded as Yes in the tradition described. Commonly present: Sesame possible.
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://news.tirumala.org/mouth-watering-naivedyams-offered-to-goddess-of-riches-every-day-_-%E0%B0% - Sri Ranganathaswamy Temple · Scholarly study · checked
https://www.researchgate.net/publication/327565233_Jewels_Set_in_Stone_Hindu_Temple_Recipes_in_Medie