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Copyright © 2025 Foodies Only
6 Min
19/09/2025
Shradh rituals across India are observed to honour ancestors through offerings and prayers. But what the North does versus the South couldn’t be more different. Northwards, you will find more milk and wheat-intensive food offerings, whereas in the South, it leans heavily on rice and sour products. Ghee is the common tie-up, as are the vegetables. Each of the dishes made carries spiritual symbolism and is prepared with strict ritual purity.
Shradh is a set of Hindu rituals performed to pay homage to one’s ancestors, typically during the lunar fortnight known as Pitru Paksha. While the core purpose remains the same across India – to express gratitude and seek blessings from departed souls – the rituals and food customs associated with Shradh vary significantly between North and South India.
Across the country, Shradh rituals involve Pind Daan (offering of rice balls – pind – to ancestors), Tarpan (offering water, often with sesame seeds and barley to the deities, sages, and the departed ancestors (pitrus)), and serving food to Brahmins or the poor. The offerings are usually sattvic (pure) and vegetarian. The idea is to nourish and appease the ancestors’ spirits so they receive sustenance and salvation, and bless the living family members.
Common food-related rules include avoiding non-vegetarian food, onions and garlic, and certain grains or vegetables considered tamasic. Meals are typically served after rituals and are made with devotion and purity. The dining area, cooking vessels, and even the cook (often a family elder or Brahmin) must adhere to ritual cleanliness.
In North India, Shradh rituals are often observed near sacred rivers like the Ganga (in Varanasi or Gaya), where Pind Daan is especially emphasised. Rituals involve rice balls mixed with sesame seeds and ghee, and the food offered to Brahmins typically includes familiar staples of North Indian cuisine.
Certain items are strictly avoided, such as masoor dal (red lentils), brinjal, arbi (colocasia), and, in some cases, even potatoes. Dishes are mild, not heavily spiced, and often cooked in ghee for purity.
Rice: Plain white rice is always present at shradh. The rice is also used to make the slow-cooked, sweet, and thick kheer or rice pudding. Kheer uses full-fat milk, sugar, and fragrant rice; it barely uses any spices for shradh. It represents the purity and sweetness of life and is a staple dish for Pitru Paksha offerings.
Poori: These are small, deep-fried, puffed bread made from whole wheat flour that are fried in ghee or oil. It must be made fresh and hot for offerings.
Phool makhana: Dry-roasted makhana or fox nuts are often seen at shradh, and they are typically ghee-roasted and might be turned into a side dish with gravy.
Suji halwa: Another sweet dish, suji halwa, is made from ghee-roasted semolina, sugar, ghee, and water. It’s cooked in milk with sugar and a bit of cardamom.
Kala chana or chana dal: Black chickpeas (kala chana) are used in a dry sabzi form, and chana dal is usually turned into a lentil soup. Both are boiled first, then sautéed with minimal spices, like hing, cumin, and ghee. Some North Indian traditions avoid legumes like masoor, but kala chana is common.
Lauki (bottle gourd) or pumpkin sabzi: This mildly spiced, satvic curry made from bottle gourd or pumpkin and cooked with cumin, ghee, turmeric, and a bit of salt.
Til (Sesame) laddoos: Offered for purification, often during Tarpan rituals, til laddoos are made with sesame seeds and jaggery. It’s seen more during specific tithis or days within Pitru Paksha.
Food is traditionally served on leaf plates, especially to Brahmins who are invited to partake in the Shradh bhojan. Some traditions observe restrictions like not adding salt to the food offered to Brahmins, symbolising humility and detachment.
South Indian Shradh rituals maintain the same spiritual goals, but the food varies and relies on local culinary signatures. The Shradh ceremonies down south (called Amavasai Shraddham, Tithi, or Shraaddham) usually take place at home, with specific mantras and offerings passed down through family lineages.
South Indian Shradh meals are centred around rice (idlis can be present), just like the north, served with various accompaniments like sambhar and rasam. It also follows the same principle of no garlic or onion.
Thirukannamudhu (Tamil) or paramannam (Andhra): This is a sweet dish (like kheer) made of rice, milk, moong dal, jaggery, ghee, and grated coconut. It’s a key sweet offering in Iyengar, Iyer, and Telugu Brahmin shradhs.
Rasam: This is a thin, soupy preparation made from tamarind, tomatoes, black pepper, cumin, and curry leaves. It’s eaten poured over steamed rice with ghee.
Sambhar: The South Indian equivalent of dal, which uses vegetables (like drumstick or pumpkin), tamarind, and a simple spice tempering. For shradh, sambhar is often made without onions, and avoiding okra or eggplant.
Vazhakkai podimas: This is a stir-fry dish of cubed green plantain (raw banana) with mustard seeds, turmeric, and curry leaves.
Pachadi: This dish is often made with ash gourd or raw mango, jaggery, mustard, and coconut, and is a chutney of sorts.
Five Bakshanams (Iyengar tradition): These fried snacks are prepared fresh for the ritual and typically include upputtu or poli, seedai, murukku, thattai, and adirasam.
Poriyal: You also get stir-fried, finely chopped vegetables called poriyal (beans, snake gourd, or cluster beans) sautéed with coconut, mustard seeds, and curry leaves.
Curd or buttermilk (mor or majjiga): Either of these or both is served to finish the meal, cool the system, and aid digestion.
Food is almost always served on banana leaves, symbolising simplicity and connection to nature. The offerings are first placed before photos or idols of ancestors before being consumed. In some traditions, portions are even left outdoors or near water as an offering to stray souls.
Shradh rituals, though rooted in a shared spiritual philosophy of remembering and revering ancestors, are deeply regional in their execution – especially when it comes to food. From the ghee-rich poori-kheer platters of North India to the rice-centric, rasam-poriyal servings of the South, each dish reflects not just purity and devotion but also cultural identity.
