By Team OFT
In our mind space, a unique memory is linked to every festival. For me, the fragrance of ‘Enduri Pitha’ is synonymous to Prathamashtami, a festival that celebrates the first-born child (in fact all children) in Odia families. Also known as Haldi Patra pitha, Enduri pitha is a steamed delight and is relished as a dessert, munchy or main course depending on the mood.
Prepared by grinding soaked spilt and de-husked black gram (biri) and rice into a smooth batter. Simultaneously, a sweet and nutty filling (pura) is made by cooking freshly grated coconut, dried fruits and nuts in a delicately spiced jaggery syrup. While the pura cools down, fresh turmeric leaves (Haldi patra) are cleaned and wiped dry with a cloth. The black gram and rice batter is then evenly spread in oval shape on turmeric leaves and a generous amount of filling is spread vertically in the centre. The turmeric leaves are then rolled/folded (and sealed with clean thread). These pithas are then steamed till they are properly cooked.
The magic happens when you unwrap the leaf to eat the pitha – – the earthy aroma of turmeric starts a multi-sensory food experience. The texture of Enduri is like a cloud – soft, fluffy and spongy.
The turmeric leaves lend an intense flavour and unique fragrance to the pitha. These ‘hitchhiker’ flavours seem more pronounced because when the aromatic turmeric leaves are steamed, the aromatic vapours carry the rest of the pitha flavours (in this case the sweet pura spiced with cinnamon and cardamom) through the nasal passages to where the flavours are interpreted leaving you wanting for more.
Enduri pitha is not just a gastronomical delight but also an integral part of socio-cultural celebrations in Odisha.
Leave a Reply