Supreme Court on Tirupati Laddu Controversy: In a recent hearing about the Tirupati Laddu controversy, the Supreme Court made an important statement. The court said that gods should be kept away from politics. This remark was made during a discussion about the quality of ghee used to make the famous Tirupati laddu. The laddu is a sacred offering at the Tirumala temple in Andhra Pradesh.
Background of the Tirupati Laddu Row
The controversy started when lab tests showed that the ghee used to make the laddu prasadam had unacceptable substances. It contained lard, tallow, and fish oil. These results were alarming. They suggested that the ghee was of poor quality. This did not meet the religious standards expected by the devotees.
The Supreme Court specifically questioned the Andhra Pradesh government, asking, “Till the outcome of the SIT probe, what was the need to go to the press?” This inquiry highlights the importance of transparency and responsibility in handling such sensitive issues. The court emphasized that public statements should not undermine the integrity of ongoing investigations, especially when faith is at stake.
Quality Concerns and State Control
During the tenure of the YSRCP government in Andhra Pradesh, the Tirumala Tirupati Devasthanams (TTD), which manages the temple, switched from using the ‘Nandini’ brand of ghee—produced by the Karnataka Milk Federation—to a private contractor for ghee supply. This decision has been criticised, as it coincided with numerous complaints regarding the quality and taste of the laddus offered at the temple. The change in supplier led to suspicions and concerns about the state’s control over temple management, with many calling for temples to be freed from government oversight and managed by Hindu religious bodies instead.
Recent Developments
In June, following a landslide victory in the Andhra Pradesh assembly elections, the Telugu Desam Party (TDP) appointed J Syamala Rao as the new executive officer of the TTD. Acknowledging the complaints regarding laddu quality, an inquiry was initiated to address the issues related to the taste, texture, and overall quality of the prasadam.
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