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| Tirupati Balaji temple and Laddu Prasadam, resize.indiatv.in |
The Sri Venkateswara Temple in Tirumala witnessed a temporary dip in footfall after Andhra Pradesh Chief Minister Chandrababu Naidu made allegations regarding the use of adulterated ghee in the famous Tirupati laddus. On September 18, 78,690 devotees visited the temple, but the numbers dropped to 68,835 on September 19, when the controversy gained momentum. Despite this, the temple saw a quick recovery in the following days, with 73,104 pilgrims on September 20, 82,406 on September 21, and 82,646 on September 22.
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| Tirupati Balaji (Vishnu) temple, Andhra scroll.in |
Above image: The National Geographic documentary ''Inside Tirupati Tirumala'' ( March 27 2017) explored how the TTD became a pre-eminent pilgrimage site. Built over 1,700 years ago, the sanctum sanctorum has been preserved in its original form over the centuries, bolstering the legend that its presiding deity, an incarnation of Vishnu, will live there unperturbed through the duration of the Kali Yug....https://scroll.in/reel/832797/what-it-takes-to-run-the-balaji-temple-in-tirupati-faith-devotion-and-management-skills
The Tirumala Tirupati Devasthanams (TTD), which manages the temple, responded by conducting purification rituals on September 23 to "ward off ill effects and restore the sanctity of laddu prasadams." This included purifying ghee storage tanks, the kitchen, and trays used to carry offerings. That day, the footfall decreased to 65,604.
Laddu sales, however, remained consistent, with around 3.50 lakh laddus being sold daily from September 19 to 23. On September 22, 3.70 lakh laddus were prepared due to increased demand. To manage the rush, TTD restricted the sale of laddus to four per person, in addition to the one free laddu offered to ticket holders.
Endowments Minister Anam Ramanarayana Reddy visited the temple, tasted the laddus, and interacted with devotees. He assured that the TTD took immediate steps to maintain the quality and sanctity of the laddus, which helped restore confidence among devotees. Despite initial concerns, the temple maintained steady footfall and laddu sales, demonstrating the resilience of its popularity and the effectiveness of TTD's measures. The temple’s kitchen, known as “potu,” operated round the clock with minimal breaks to meet the high demand for the laddus, which are traditionally purchased by devotees for themselves and as offerings to family and friends.
