The famous coarse-textured, flavour-rich idli served at the Sri Varadharaja Perumal Temple in Kancheepuram is on its way to receiving a Geographical Indication (GI) tag. Known as the Kancheepuram Idli or Temple Idli, this traditional delicacy holds deep cultural and culinary value.A formal application for the GI tag has been submitted by the Tamil Nadu Food Processing and Agri Export Promotion Corporation (TNAPEx), with support from the Madurai Agribusiness Incubation Forum (MABIF). MABIF is a joint initiative by NABARD and Tamil Nadu Agricultural University (TNAU).
The GI recognition, if approved, would provide legal protection for the idliâs unique identity and help preserve its traditional preparation method. Unlike the regular soft white idlis, the Kancheepuram Idli is known for its coarse texture, rich taste, and distinctive ingredients. It is nearly a foot long and is part of the daily Thiruvaradhanai offerings to Lord Sri Varadharaja Perumal.
Every day at 7:45 a.m., this idli is served to devotees along with dishes like venn pongal, ksheera annam, puliyodharai, and dhadhyonam.