Rice & pongal
Pori / Malar
Also called Pori; Pori-padi; Malar; puffed/parched rice.
Officially documented
A simple grain offering appearing in both historical Tirumala records and current Sabarimala practice.
What goes into it
Puffed or parched rice
How it is made
Grain puffed/parched and offered directly or lightly combined with other ingredients.
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
Other documented occasions
Sabarimala Sree Dharma Sastha TempleSabarimala, Kerala · As booked/performed · Sabarimala · Listed on the official Sabarimala offering-rates page.
Current
History and evidence
It appears in the historical and inscriptional record under the name Pori-padi.
Earliest documentation: Historical and current.
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://www.sabarimala.kerala.gov.in/index.php/offering-rates