Misplaced Pages

Enduri pitha

Article snapshot taken from Wikipedia with creative commons attribution-sharealike license. Give it a read and then ask your questions in the chat. We can research this topic together.
Variety of pitha made in Odisha, India

Enduri pitha
Enduri Pitha for Prathamashtami
Alternative namesHaldi patra pitha
CourseDessert
Place of originIndia
Region or stateOdisha
Main ingredientsRice flour, turmeric leaves, black gram, coconut or chhena, jaggery, black pepper

Enḍuri Piṭhā (Odia- ଏଣ୍ଡୁରି ପିଠା), also known as Haḷadi Patra Piṭhā (Odia- ହଳଦି ପତ୍ର ପିଠା), is a variety of pitha made in the Indian state of Odisha mostly in the northern, eastern and central region. Ingredients are turmeric leaves, black gram, rice flour, coconut or Chhena, jaggery, black pepper. Enduri is mostly prepared during Prathamastami and Manabasa Gurubara. 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. Enduri is one of the many other pithas offered to Jagannath in the Jagannath Temple, Puri for "Sakala dhupa" (breakfast).

Enduri made during "Prathamastami.

See also

References

  1. Gopinath Mohanty; Jeeban Kumar Patnaik; Santosha Kumāra Ratha; Harish Chandra Das; Amiya Kumar Pattanayak; Haripada Satpathy (2002). Cultural Heritage of [Orissa]: Dhenkanal. State Level Vyasakabi Fakir Mohan Smruti Samsad. ISBN 9788190276153.
  2. Classic Cooking of Orissa. Allied Publishers. 2010. pp. 65–. ISBN 978-81-8424-584-4.
  3. "The Hindu: Odias prefer 'Enduri Pitha' on 'Prathamashtami'". thehindu.com. 29 November 2010. 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'
  4. Lakshmi Narayan Raut (1988). Socio-economic life in medieval Orissa, 1568-1751. Punthi Pustak. ISBN 978-81-85094-18-2.
  5. Raicharan Das; Dhirendranath Patnaik (1982). Festivals of Orissa. Orissa Sahitya Akademi.
  6. Anthropological Survey of India (1960). Bulletin.
  7. Orissa Review. Home Department, Government of Orissa. 1987.
  8. Orissa reference: glimpses of Orissa. TechnoCAD Systems. 2001.
  9. Orissa (India) (1966). Orissa District Gazetteers: Puri. Superintendent, Orissa Government Press.
Dumplings
List of dumplings
American cuisine
North America
Latin America
Caribbean
Asian cuisine
East Asia
Chinese
Abacus seeds
Bah-oân
Baozi
Chhau-a-koe
Cha siu bao
Cifantuan
Fun guo
Har gow
Hujiao bing
Jiaozi
Kibi dango
Lo mai gai
Mantou
Qingtuan
Shengjian mantou
Soon kueh
Shumai
Suanla chaoshou
Tangbao
Tangyuan
Taro dumpling
Wonton
Xiaolongbao
Yau gok
Zhaliang
Zongzi
Korean
Bukkumi
Eo-mandu
Gamja-ongsimi
Gyeongdan
Hoppang
Jjinppang
Mandu
Mandu-guk
Mandu-gwa
Pyeonsu
Sujebi
Songpyeon
Other
Akashiyaki
Buuz
Dango
Gyōza
Khuushuur
Mitarashi dango
Nikuman
Oyaki
Suiton
Southeast Asia
Burmese
Mont baung
Mont lone yay baw
Mont phet htok
Filipino
Bibingka
Binaki
Empanada
Mache
Masi
Moche
Pancit Molo
Paowaw
Pinsec frito
Samosa
Shumai
Siopao
Indonesian
Arem-arem
Bakcang
Bakpau
Batagor
Burasa
Chai kue
Cilok
Jalangkote
Karipap
Klepon
Kue kochi
Kue putu
Kue putu mangkok
Lemang
Lemper
Lepet
Nagasari
Panada
Pangsit
Pastel
Risoles
Roti oliebol
Semar mendem
Siomay
Timphan
Thailand
Cho muang
Vietnamese
Bánh bao
Bánh bao bánh vạc
Bánh bột lọc
Other
Curry puff
South Asia
Central Asia
West Asia
North Asia
European cuisine
Eastern Europe
Southern Europe
Central Europe
Western Europe
Northern Europe
African cuisine
Oceanian cuisine
Stub icon

This Indian cuisine–related article is a stub. You can help Misplaced Pages by expanding it.

Indian dishes
North
Mughlai
Rajasthani
Punjabi
Kashmiri
Uttar Pradeshi
Other
South
Hyderabadi
Karnataka
Kerala
Other
West
Gujarati
Maharashtrian
Other
East
Bengali
Odia
Bihari
Miscellaneous
Indian diaspora
Categories: