Matra Annam, also known as Makhan Chawal or Butter Rice, is one of the most sacred prasadam offerings made to Lord Venkateshwara, also known as Lord Balaji at the Tirumala Tirupati Temple.
It is traditionally offered every morning as part of the deity’s breakfast ritual, known as Bala Bhogam or Prathakala Nivedanam. Prepared using simple sattvic ingredients such as rice, butter, curd, dry ginger powder, and rock salt, this prasadam is considered nourishing, energy-rich, and beneficial for general well-being. The inclusion of dry ginger is traditionally valued for its digestive and warming properties, while curd helps make the preparation light and easily digestible. Butter adds richness, provides energy, and enhances the taste and smooth texture of the prasadam, making it both wholesome and satisfying.
Matra Annam is the only prasadam that goes into the sanctum of the temple across the sacred threshold, called Kulashekara Padi, which is named after the famous Alvar saint Kulashekhara.
Kulashekhara Alvar was a Chera King from Malai Nadu (modern day Kerala) who later became an ardent devotee of Lord Vishnu. He is one of the 12 famous alvar saints known for their intense devotion to Lord Vishnu. Kulashekhara Alvar expressed a desire to be reborn not as a king, but as the steps leading to the sanctum of the Lord Venkateswara temple in Tirumala. In his honor, the step located before the garbhagriha (inner sanctum) in the Tirumala temple is known as the Kulasekhara Padi.
TIRUMALA TIRUPATI TEMPLE STYLE MATRA ANNAM – STEP BY STEP RECIPE
- Wash and Soak the Rice
- Add 1 cup of raw rice to a bowl and pour in enough water.
- Gently rinse the rice with your hands.
- Drain the cloudy water. Repeat rinsing and draining until the water runs mostly clear.
- Add fresh water again and soak the rice for 15 minutes.
2. Cook the Rice
Option 1: Cook in a saucepan
- Add the soaked rice to a saucepan with enough water.
- Cook until the rice is soft and fully cooked.
- Drain the excess starchy water.
Option 2: Cook in a pressure cooker
- Add the soaked rice and water to a pressure cooker.
- Cook until the rice is done.
- Let the pressure release naturally before opening.
Transfer the cooked rice to a bowl or plate and let it cool completely.
3. Making the Temple Style Matra Annam
- Add the following ingredients to the cooked rice:
- 2 tablespoons of butter
- 200 grams of curd/yogurt
- 1 tablespoon dry ginger powder
- Rock salt to taste. If using salted butter, reduce the added salt accordingly.
- Mix everything well until the rice is evenly combined with the curd and seasonings.
- The divine and delicious Tirupati temple-style Matra Annam is ready to serve.
4. Serve the Anna Prasadam
- Transfer the Matra Annam prasadam into a small clay pot or serving bowl.
- Sprinkle a little dry ginger powder on top.
- Place a fresh tulsi leaf over the prasadam and offer it to lord Balaji.
TIRUMALA TIRUPATI TEMPLE STYLE MATRA ANNAM RECIPE- WATCH VIDEO
