Prasad of the Month

Kulathupudur Sundaikai Sadam

The Kulathupudur Varadaraja Perumal temple is located in a quaint village on the outskirts of Pollachi. A Serpentine road enveloped by lush greenery leads the visitor to this temple. The brothers, Nadamuni and Sadagopan, have toiled hard in order to ensure that the temple becomes an important spiritual cum religious destination. Their work has yielded rich dividends and a number of Vaishnavite saints have visited this lovely emerald village. Aspiring scholars spend time here for the purpose of acquiring mastery over the scriptures. The calm and content life at Kulathupudur offers a perfect setting for the religiously inclined. Therefore, Nadamuni and Sadagopan end-up hosting a number of seekers. The temple priest, Sudarsanam doubles up as a cook who serves Lord Varadaraja and his devotees. Kulathupudur Sundaikai Sadam happens to be one of the many offerings made to the Lord and their Ladyships 

Ingredients required: 

  1. Raw rice or Par boiled rice – 2 cups
  2. Sundaikaai (green) – 15 to 20 nos.
  3. Tamarind puree (not too thick) – half medium sized laddle

Ingredients required to powder: 

  1. Channa dhal – 2 tbsps.
  2. Coriander seed – 1 ½ tbsp.
  3. Black gram – 1 tbsp.
  4. Jeera (cumin) – 1 tbsp.
  5. Black pepper – 4 – 5 nos.
  6. Red chilly – 4 – 5 nos. (Depending upon the size and spice)
  7. Coconut (grated) – 2 tbsps.
  8. Cooking oil – ½ tsp. 

Ingredients for tempering: 

  1. Oil (any cooking oil except gingelly) – 2 tbsps. 
  2. Mustard seeds – 1 tbsp. 
  3. Curry leaves – as required. 
  4. Asafoetida powder – ¼ tsp. 


  • Cook the rice with lesser water than usual, so that the rice is cooked softly but stands separately. Leave it to cool. 
  • In a Kadaai, heat the oil and add the ingredients required to powder. Add them one by one and roast them till the Channa dhal & Black gram turns golden brown. Saute them in a low flame. Cool it and powder this using a mixer. 
  • Heat the Kadaai and add oil which was kept for tempering. Add the mustard seeds and curry leaves. After it splutters, add asafoetida powder. Add the washed fresh Sundaikaai and saute for a while (2-3 minutes) in a low flame. Add the tamarind puree and add some water (1/4 cup). Leave it to cook for few minutes. Add the cooked rice to this. Mix it thoroughly. Add salt and mix. Transfer the prepared powder to the Kadaai. Saute and mix thoroughly.