Enduri pitha
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Fermented rice and urad batter with a coconut-jaggery filling, steamed in fresh turmeric leaves. The pitha of Prathamastami.
Region: OdishaOccasion: Prathamastami (November–December)Time: 40 min + soaking and fermentingServes: 12 piecesVegan
Ingredients
- 2 cups raw rice
- 1 cup urad dal
- Salt to taste
- 1½ cups grated coconut
- ¾ cup grated jaggery
- ½ tsp cardamom powder
- A few black peppercorns, crushed
- 12 fresh turmeric leaves, washed
Method
- Soak the rice and urad dal separately for 6 hours. Grind to a thick batter, add salt and ferment overnight.
- Cook the coconut and jaggery together until sticky; add cardamom and pepper. Cool.
- Spread a thin layer of batter over half of each turmeric leaf, add a spoon of filling and fold the leaf over.
- Steam for 20–25 minutes until the batter is set and fragrant.
- Serve warm in the leaves.
History
Steaming food in turmeric leaves gives a distinct fragrance and is an old practice in Odisha.
Significance
On Prathamastami, the eldest child of the family is honoured with a puja for long life, and enduri pitha is the special dish of the day.