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| type = | | type = | ||
| served = | | served = | ||
| main_ingredient = [[Rice flour]], [[turmeric]] leaves, [[black gram]], [[coconut]], [[jaggery]], [[black pepper]] | | main_ingredient = [[Rice flour]], [[turmeric]] leaves, [[black gram]], [[coconut]] or [[chhena]] , [[jaggery]], [[black pepper]] | ||
| variations = | | variations = | ||
| calories = | | calories = | ||
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'''Enduri | '''Enduri Pithā ('''{{Lang-or|ଏଣ୍ଡୁରି ପିଠା}}) 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 [Orissa]: 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]] or [[Chhena]], [[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> | ||
[[File:Enduri.jpg|thumb|''Enduri'' made during "Prathamastami''.]] | [[File:Enduri.jpg|thumb|''Enduri'' made during "Prathamastami''.]] | ||
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==References== | ==References== | ||
{{reflist}} | {{reflist}} | ||
{{Indian Dishes}} | |||
{{Commons cat|Enduri}} | {{Commons cat|Enduri}} | ||
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{{india-cuisine-stub}} | {{india-cuisine-stub}} | ||
Revision as of 12:45, 13 September 2021
 Enduri Pitha for Prathamashtami | |
| Course | Dessert |
|---|---|
| Place of origin | India |
| Region or state | Odisha |
| Main ingredients | Rice flour, turmeric leaves, black gram, coconut or chhena , jaggery, black pepper |
Enduri Pithā (Odia: ଏଣ୍ଡୁରି ପିଠା) a variety of pitha made in the Indian state of Odisha mostly in the northern 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
References
- ↑ Gopinath Mohanty; Jeeban Kumar Patnaik; Santosha Kumāra Ratha; Harish Chandra Das; Amiya Kumar Pattanayak; Haripada Satpathy. Cultural Heritage of [Orissa]: Dhenkanal. State Level Vyasakabi Fakir Mohan Smruti Samsad.
- ↑ Classic Cooking of Orissa. Allied Publishers. 2010. pp. 65–. ISBN 978-81-8424-584-4.
- ↑ "The Hindu: Odias prefer 'Enduri Pitha' on 'Prathamashtami'". thehindu.com. Retrieved 3 December 2012.
'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'
- ↑ Lakshmi Narayan Raut (1988). Socio-economic life in medieval Orissa, 1568-1751. Punthi Pustak. ISBN 978-81-85094-18-2.
- ↑ Raicharan Das; Dhirendranath Patnaik (1982). Festivals of Orissa. Orissa Sahitya Akademi.
- ↑ Anthropological Survey of India (1960). Bulletin.
- ↑ Orissa Review. Home Department, Government of Orissa. 1987.
- ↑ Orissa reference: glimpses of Orissa. TechnoCAD Systems. 2001.
- ↑ Orissa (India). Orissa District Gazetteers: Puri. Superintendent, Orissa Government Press.
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