Enduri Pitha is traditionally prepared during Prathamastami or Padhuanstami, a festival during which mothers offer prayers for their firstborn. Enduri pitha is also called 'Haldi patra pitha' in Western parts of orissa, especially in Sundargarh, Sambalpur, Bargarh districts. Prathamastami also marks the day when people first start making 'Badis' . The first batch of 'Badi' is worshipped with 'Doob' grass and vermilion (sindoor). Usually, people lay badi in these winter months (November-January) and store it for usage during the entire year. This is because the low temperature and mild sun ensure that the badi dries up evenly without cracking up at places.
In some parts of Orissa, like Cuttack or the nearby areas, seven pieces of Enduri pitha are offered to the God while other areas offer seven pieces of Chakuli as the prasad. The firstborn child is decked up in new clothes, Chandan/sindoor is applied on his/her forehead and 'Aarti' is done with raw rice, doob grass, flowers and a Deepam (lamp) in our place. However other parts of the state use about five to seven leafy greens to complete this ritual.
Cooking Time Required: 30 mins
Makes 8-10 pithas.
Ingredients: Black gram ( beeri dali, 1 cup ), rice rawa 3 cups or rice 2 cups, coconut ( 1 no. ), sugar ( 5-6 tsp ), ghee ( 1 tsp ), cardamom ( 1-2 nos ), turmeric leaves ( 8-10 nos ), salt, refine oil for greasing the leaves.
Preparation: Soak the black gram for 5-6 hours. Grind into a fine paste.
Soak the rawa for 1 hour. Squeeze out excess water. Add to the gram paste along with 1/2 tsp salt. Keep overnight or 10-11 hours.
Grate the coconut or cut into big pieces and grind into a coarse paste in a grinder.
Cooking: Heat a wok. Add 1 tsp ghee. Add the cardamon powder, grated coconut and sugar. Stir fry for 5-6 mins. Remove from the wok and keep aside to cool.
Heat water in a idli maker/pressure cooker. Bring to a boil.
Wash the turmeric leaves. Add 2-3 drops of oil and smear it all over each leaf. Take a blob of the batter and spread evenly on the leaf.
Spread 2-3 tsp of the coconut over the batter.
Fold the leaf carefully and place on the idli stand.
Repeat the process for the remaining batter/leaves. The leaves can be stacked one over the other for 2-3 layers. Close the lid and steam for 15-20 mins. Remove from the stove.
Remove the turmeric leaves. Serve the pitha with ghee/sugar or dalma. Sada enduri ( without the sweet stuffing ) is very popular with Mutton Jholo or Mutton Kasa.
NOTE: Usually raw rice (aruwa) is used instead of rice rawa but I sometimes use rice rawa as it is cuts down soaking time and the subsequent grinding effort. The rice to black gram proportion is kept 2:1 . Rawa is used to cut down on the overall preparation time and simplify the dish without compromising on the taste.
Oh I love this... Wish I could make it...
ReplyDeleteLove love love. So homely so soothing...
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