Palani Temple Panchamirtham

Rare ingredient story

• Virupakshi bananas: Small, aromatic bananas grown only on Palani hills; 90% orchards replaced by hybrid cavendish.
• Sourcing: We finance micro-orchards run by retired temple drummers so fruit stays within lineage.
• Preservation: Bananas transported on neem leaf cradles, never refrigerated.

The sacred method

• Vessel: Stone mortar chiselled from Palani rock
• Fire: None; friction alone warms the blend
• Timing cue: 108 anti-clockwise turns

• Mixture should shine like temple brass.
• Ghee streaks must disappear within 3 seconds, else continue pounding.

Ayurvedic & seasonal wisdom

• Dosha focus: Grounds vata, nourishes rasa dhatu
• Benefits: Combines fast and slow sugars, essential minerals, and probiotic honey for devotees climbing the hill barefoot.
• Consumption notes: Eat one spoon on empty stomach while chanting Muruga's six syllables.

Sojal's revival notes

• Banana seed bank:Sattvahar stores Virupakshi suckers in living nurseries near Kodaikanal to guard against monoculture loss.
• Sound metronome:We recorded the neyandi melam tempo; a subtle metronome guides modern cooks through 108 turns.

Ingredients

Method

1. Peel bananas minutes before mashing; discard any bruised edges.
2. Pound bananas in stone mortar until silky.
3. Add jaggery in thirds, continuing anti-clockwise turns.
4. Stream in honey, ghee, and cardamom; mixture should glisten.
5. Fold in chopped dry fruits and tiny pinch of camphor.

Preservation actions