Sabarimala switches to Kerala sadya for annadanam, replacing pulao and sambar

Thiruvananthapuram: A steaming payasam, crisp pappadam and a proper Kerala sadya are set to welcome Sabarimala pilgrims this season. The Travancore Devaswom Board has decided to retire the earlier pulao and sambar and bring in a meal that reflects the spirit of Kerala cuisine. The idea, officials say, is simple. After the long climb to the hill shrine, devotees deserve a meal that carries the warmth and familiarity of Kerala’s own festive table. That means payasam that smells of ghee, crisp pappadam and the comfort of a traditional leaf meal.

TDB president K Jayakumar said pulao and sambar were earlier served at the hill shrine as part of annadanam, which was not appropriate for devotees. The updated menu brings the line-up closer to what most consider a fitting offering for a pilgrimage that is deeply tied to Kerala’s identity.

"Money for annadanam is not taken from the Devaswom Board. It is the fund entrusted to the Board by the devotees to provide good food to the Lord Ayyappa pilgrims," Jayakumar said after a board meeting here.

He said it is a good decision taken by the Board, which has the responsibility to ensure the quality of annadanam at Sabarimala. He also said the decision taken by the Board has already been conveyed to the respective officials and it is expected to come into effect from Wednesday or Thursday.

The TDB president said a review meeting will be convened on December 18 to discuss the Sabarimala masterplan and take necessary decisions in connection with the preparations for the annual pilgrimage next year. The preparations for the next year's pilgrimage season will begin by February 2026, he added.

Though there were some issues in the initial days of the ongoing pilgrimage season, everything is going smoothly in Sabarimala at present, he added.

Food safety teams step up checks for the season
With lakhs of pilgrims expected to pass through Sabarimala over the next few weeks, the Food Safety Department has tightened oversight to keep meals and refreshments safe along the route.

In the first week of the Mandala Makaravilakku season, 350 establishments near the shrine were inspected and deficiencies were found in 60 of them.

Rectification notices were issued to these outlets. Food safety squads have been stationed round the clock at Sannidhanam, Pampa and Nilakkal, and at intermediate points like Erumeli.

Labs have been set up at Sannidhanam and Pampa to test the safety and quality of appam and aravana prasadam and the raw materials used. A Food Safety on Wheels unit is also collecting and checking samples at Nilakkal and Erumeli.

Food items are being tested at the District Food Safety Lab in Pathanamthitta and more detailed checks are carried out at a lab in Thiruvananthapuram.

Awareness programmes and licence registration fairs have also been organised, and pamphlets on food safety have been distributed in six languages. Complaints related to food safety can be reported on the toll-free number provided by the department.