Offering laddu to the Lord is a centuries-old custom that started on August 2, 1715, at the Sri Venkateswara Swami Temple in the Tirumala hills of the Tirupati region of Andhra Pradesh.
The Tirupati laddu prasadam, for which devotees wait in lengthy lines, has become the center of a protracted dispute after Andhra Pradesh Chief Minister N Chandrababu Naidu accused the YSRCP government of using inferior ingredients, animal fat, and fish oil in the dish.
About Tirupati Laddu
- According to legend, Tirupati laddu made his initial appearance in Lord Venkateswara's naivedyam more than 300 years ago. As per the reports, the Tirupati temple started offering its prasadam to devotees as well as the laddus to the Lord around the year 1715.
- There is a geographical indicator tag assigned to the Tirumala Tirupati Devasthanam (TTD).
- This gives the TTD patent rights over the sweetmeat and stops anybody else from selling it. Lord Venkateswara, who is revered as a manifestation of Lord Vishnu, receives the laddu.
Tirupati Laddu: How it is Prepared?
- Laddu Potu is the name of the location where these laddus are prepared, the kitchen of the temple.
- When working in the kitchen, the cooks must shave their heads and wear only one clean cloth.
- More than 600 cooks every day are designated for making the Tirupati laddus.
- Following that, it is mixed with the other components and distributed to the worshippers.
Tirupati Laddu row: Why in the News?
- Controversy of Tirupati Laddu, concerns over the purported use of inferior ingredients, which includes the use of animal fat, in the making of the sacred laddus at Tirupati temple, the revered residence of Lord Venkateswara in Andhra Pradesh, have led BJP leader Subramaniyam Swamy to file a Public Interest Litigation (PIL) in the Supreme Court.
- In the petition of the controversy of Tirupati Laddu, Swamy has asked the supreme court to issue a "Writ of Mandamus" or other suitable orders to form a committee that would be under the court's supervision and conduct a thorough investigation into these claims.
- He highly emphasized that the matter in the hand pertains to both the public health as well as the sacredness of the sacrifices that are offered to Lord Venkateswara in the religious contexts.
- In order to guarantee and safeguard that justice is done in this particular case while maintaining the interest of the public, the petitioner has additionally asked the court of law to look into the matter in hand under Article 142 of the COI.
Tirupati Laddu row: Observation of the Lab Reports
- The National Dairy Development Board in Gujarat, which is overseen by the Centre of Analysis and Learning in Livestock and Food (CALF), released a lab report that corroborated Naidu's claims.
- According to the study, in addition to animal fat, the ghee used to make the well-known Tirupati laddus also contains cattle tallow, fish oil, and lard.
- Even though Naidu has criticized Jagan Mohan Reddy-led YSRCP administration for the usage of such components in the Tirupati laddus, he also insisted that the quality had however improved because of the pure ghee that was now used and as well as the the temple had been thoroughly cleaned.
Most of the concerns over the components that is used in the sacred Tirupati laddus, which is consumed by the millions of devotees nationwide, have grown, leading to the filing of PIL in this matter. The petitioner has however emphasized the necessity of accountability as well any openness in order to safeguard and protect the public's interests in terms of their health as well as their spirituality.
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