Enduri pitha

{{short description|Variety of pitha made in Odisha, India}}

{{Use dmy dates|date=August 2019}}

{{Infobox food

| name = Enduri pitha

| alternate_name = Haldi patra pitha

| image = Enduri Pitha.JPG

| image_size = 250px

| caption = Enduri Pitha for Prathamashtami

| country = India

| region = Odisha

| creator =

| course = Dessert

| type =

| served =

| main_ingredient = Rice flour, turmeric leaves, black gram, coconut or chhena, jaggery, black pepper

| variations =

| calories =

| other =

}}

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.{{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|year=2002 |url=https://books.google.com/books?id=cENQAQAAIAAJ|publisher=State Level Vyasakabi Fakir Mohan Smruti Samsad|isbn=9788190276153 }} Ingredients are turmeric leaves, black gram, rice flour, coconut or Chhena, jaggery, black pepper.{{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–}} Enduri is mostly prepared during Prathamastami{{cite news |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|date=29 November 2010 |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}}{{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}} and Manabasa Gurubara.{{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}} 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.{{cite book|author=Anthropological Survey of India|title=Bulletin|url=https://books.google.com/books?id=ps8qAAAAMAAJ|year=1960}} Enduri is one of the many other pithas offered to Jagannath in the Jagannath Temple, Puri for "Sakala dhupa" (breakfast).{{cite book|title=Orissa Review|url=https://books.google.com/books?id=MwlDAAAAYAAJ|year=1987|publisher=Home Department, Government of Orissa}}{{cite book|title=Orissa reference: glimpses of Orissa|url=https://books.google.com/books?id=1RBuAAAAMAAJ|year=2001|publisher=TechnoCAD Systems}}{{cite book|author=Orissa (India)|title=Orissa District Gazetteers: Puri|year=1966 |url=https://books.google.com/books?id=9ScLAQAAIAAJ|publisher=Superintendent, Orissa Government Press}}

File:Enduri.jpg