See below for the Kanchi Varadaraja Perumal Temple Darshan Idli Prasadam Details, Kanchipuram Sri Varadaraja Swamy Temple Darshan Online Booking, and Prasadam details here.

The Hindu temple Varadharaja Perumal Temple, also known as Hastagiri and Attiyuran, is devoted to Vishnu and is situated in Kanchipuram, Tamil Nadu, India. It is one of the famous temples in 108 Vishnu temples known as the Divya Desams. This is the Temple, which the famous 12 poets of Tamil Literature popularly known as Alvars have visited. This Temple is situated in the Vishnu Kanchi, a Kanchipuram suburb home to numerous well-known Vishnu temples. Acharya Srimad Ramanuja, one of the greatest Hindu philosophers of Vaishnava Vishishtadvaita Vedantha, was thought to have lived in this temple.

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Significance of Kanchipuram Varadaraja Perumal Temple

Kanchipuram’s temple, along with Ekambareswarar Temple and Kamakshi Amman Temple, is collectively referred to as Mumurtivasam (abode of trio), while Tirupati is referred to as “Malai” and Srirangam as “Koil” (both of which mean “temple”) (Meaning: “hill”). The Kanchipuram Varadharaja Perumal temple is referred to as “Perumal Koil” among the Divya Desams. For Vaishnavites, this is one of the most sacred and must-visit locations. This series’ fourth Divya Desam, Melukote, also known as Thirunarayanapuram, completes it. Vaishnavites hold the belief that going to all four locations nonstop will ensure one’s place in Parama Padam. The Kurma Varadharaja Swamy Temple is a Varadharajaswamy temple located in Kurmai of Palamaner Mandal in the Chittoor district of Andhra Pradesh.

Kanchipuram Varadaraja Perumal Temple Idli Prasadam Details

Idli prasadam, a unique food offering as naivedyam, is well known for being served at the Varadaraja Perumal Temple in Kanchipuram. The circular idli cooked at home is not the idli prasadam. The idli served in the Varadaraja Perumal temple is cylindrical, roughly 12 to 18 inches long, and is also referred to as the Kanchipuram idli or the Kovil idli.

Ingredients to Cook Idli Prasadam 

• 1/fourth cup Udad Dal
• 50 g of rice
• Methi or fenugreek seeds, 1/4 teaspoon
• 15 Peppercorns or Miri
• 1/2 teaspoon cumin or jeera seeds
• A half teaspoon of Soonth or Dry Ginger Powder
• Hing or asafoetida, 1/4 tsp.
• 1 teaspoon Ghee
• 15 Curry Leaves, Finely Choppe
• Salt as Desired

Idli Prasadam Recipe Preparing Info

• Rice, split black gram with skin, fenugreek seeds, or vendhayam, are the main ingredients in the idli batter. After 04 hours of soaking, they are roughly crushed into a batter. The batter is mixed with salt, ghee, perungayam (or asafetida), and dried ginger powder and is left to ferment overnight. The batter is put into cylindrical cane or bamboo moulds that have been lined with dried mantharai leaves.
• Kanchipuram At the Varadaraja Perumal Koil (temple) in Kanchipuram, idli is offered as prasadam. It tastes pretty spicy and doesn’t resemble ordinary idli at all. As is customary with prasadam, the taste is unique, therefore I wanted to recreate it at home.Kanchipuram Idli: Varadaraja Perumal Temple Prasadam Kanchipuram Idli: Steamed Udad Dal and Rice Dumplings with Tempering. Near Chennai in Tamil Nadu, Kanchipuram is also known as Kanjeevaram worldwide popularly known for its temples and silk sarees.