Enduri Pitha: Difference between revisions

| main_ingredient  = [[Rice flour]], [[turmeric]] leaves, [[black gram]], [[coconut]], [[jaggery]], [[black pepper]]

'''Enduri Pitha''' is a variety of [[pitha]] made in the [[India]]n state of [[Odisha]] mostly in the northern and central region.<ref name="MohantyPatnaik">{{cite book|author1=Gopinath Mohanty|author2=Jeeban Kumar Patnaik|author3=Santosha Kumāra Ratha|author4=Harish Chandra Das|author5=Amiya Kumar Pattanayak|author6=Haripada Satpathy|title=Cultural Heritage of &#91;Orissa&#93;: Dhenkanal|url=https://books.google.com/books?id=cENQAQAAIAAJ|publisher=State Level Vyasakabi Fakir Mohan Smruti Samsad}}</ref> Ingredients are [[turmeric]] leaves, [[black gram]], [[rice flour]], [[coconut]], [[jaggery]], [[black pepper]].<ref>{{cite book|title=Classic Cooking of Orissa|url=https://books.google.com/books?id=Jj_qBSIfgdIC&pg=PA65|year=2010|publisher=Allied Publishers|isbn=978-81-8424-584-4|pages=65–}}</ref> Enduri is mostly prepared during [[Prathamastami]]<ref>{{cite web |url= http://www.thehindu.com/todays-paper/tp-national/tp-otherstates/oriyas-prefer-enduri-pitha-on-prathamashtami/article923205.ece |title=The Hindu: Odias prefer ‘Enduri Pitha' on ‘Prathamashtami' |first= |last= |work=thehindu.com|quote=‘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' |accessdate=3 December 2012}}</ref><ref name="Raut1988">{{cite book|author=Lakshmi Narayan Raut|title=Socio-economic life in medieval Orissa, 1568-1751|url=https://books.google.com/books?id=dStuAAAAMAAJ|year=1988|publisher=Punthi Pustak|isbn=978-81-85094-18-2}}</ref> and [[Manabasa Gurubara]].<ref name="DasPatnaik1982">{{cite book|author1=Raicharan Das|author2=Dhirendranath Patnaik|title=Festivals of Orissa|url=https://books.google.com/books?id=a9PQAAAAMAAJ|year=1982|publisher=Orissa Sahitya Akademi}}</ref> 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.<ref name="India1960">{{cite book|author=Anthropological Survey of India|title=Bulletin|url=https://books.google.com/books?id=ps8qAAAAMAAJ|year=1960}}</ref> Enduri is one of the many other pithas offered to [[Jagannath]] in the [[Jagannath Temple, Puri]] for "[[breakfast|Sakala dhupa]]" (breakfast).<ref>{{cite book|title=Orissa Review|url=https://books.google.com/books?id=MwlDAAAAYAAJ|year=1987|publisher=Home Department, Government of Orissa}}</ref><ref>{{cite book|title=Orissa reference: glimpses of Orissa|url=https://books.google.com/books?id=1RBuAAAAMAAJ|year=2001|publisher=TechnoCAD Systems}}</ref><ref name="(India)">{{cite book|author=Orissa (India)|title=Orissa District Gazetteers: Puri|url=https://books.google.com/books?id=9ScLAQAAIAAJ|publisher=Superintendent, Orissa Government Press}}</ref>