Enduri pitha explained
Enduri pitha, also known as Haldi patra pitha, is a variety of pitha made in the Indian state of Odisha mostly in the northern, eastern and central region.[1] Ingredients are turmeric leaves, black gram, rice flour, coconut or Chhena, jaggery, black pepper.[2] Enduri is mostly prepared during Prathamastami[3] [4] and Manabasa Gurubara.[5] It is a light snack and has laxative effect because of the turmeric leaves that are used to wrap the pitha. Traditionally, enduri used to be made by steaming in large earthen pots.[6] Enduri is one of the many other pithas offered to Jagannath in the Jagannath Temple, Puri for "Sakala dhupa" (breakfast).[7] [8] [9]
See also
Notes and References
- Book: Gopinath Mohanty. Jeeban Kumar Patnaik. Santosha Kumāra Ratha. Harish Chandra Das. Amiya Kumar Pattanayak. Haripada Satpathy. Cultural Heritage of [Orissa]: Dhenkanal. 2002 . State Level Vyasakabi Fakir Mohan Smruti Samsad. 9788190276153 .
- Book: Classic Cooking of Orissa. 2010. Allied Publishers. 978-81-8424-584-4. 65–.
- News: The Hindu: Odias prefer 'Enduri Pitha' on 'Prathamashtami' . thehindu.com. 29 November 2010 . ‘Enduri Pitha' a traditional delicacy of Odisha to showcase the medicinal properties of turmeric plant was prepared in most Odia households on Monday to mark the celebration of ‘Prathamashtami' . 3 December 2012.
- Book: Lakshmi Narayan Raut. Socio-economic life in medieval Orissa, 1568-1751. 1988. Punthi Pustak. 978-81-85094-18-2.
- Book: Raicharan Das. Dhirendranath Patnaik. Festivals of Orissa. 1982. Orissa Sahitya Akademi.
- Book: Anthropological Survey of India. Bulletin. 1960.
- Book: Orissa Review. 1987. Home Department, Government of Orissa.
- Book: Orissa reference: glimpses of Orissa. 2001. TechnoCAD Systems.
- Book: Orissa (India). Orissa District Gazetteers: Puri. 1966 . Superintendent, Orissa Government Press.