Bhubaneswar, Dec 5: Odisha, revered as the sacred abode of Lord Jagannath (the Lord of the Universe), is renowned for its enduring cultural legacy. The heartbeat of every Odia household pulsates with festivity and religious rituals.
Among the diverse array of celebrations and the vibrant customs observed throughout the year, Prathamastami holds a special place. Occurring on the Ashtami of the Margashira month, as per the Odia almanac, this auspicious event follows the eighth day of the sacred Kartik Purnima. Known also as Saubhagini Ashtami, Kaal Bhairav Ashtami, and Papanashini Ashtami, Prathamastami is a quintessential Odishan rite dedicated to the well-being and prosperity of the eldest child.
During the ceremonial event, the maternal uncle plays a role by sending necessary items for the rituals. On this sacred day, Lord Ganesha, Goddess Shashti Devi, and the familial presiding deity are venerated.
Central to the day's culinary delights is the renowned Enduri Pitha, a highly coveted treat.
To craft the delectable Enduri Pitha, essential ingredients include turmeric leaves, black gram, rice flour, coconut, jaggery, and black pepper. This light and mildly laxative snack derives its unique flavor from the turmeric leaves used to envelop the pancake. Traditionally, Enduri Pitha is prepared by steaming in large earthen pots.
Worth mentioning, Enduri holds a special place among the various Pithas offered to Lord Jagannath, the presiding deity of Odisha, during the "Sakala Dhupa" or breakfast ritual at the Puri Srimandir.
The ingredients needed to make Haldi Patra Pitha/Enduri Pitha:
- Make ready 2 cup raw rice
- Make ready 1 cup urad dal (black gram)
- Make ready 1 tsp ghee
- Take 2 cups grated coconut
- Take 1/2 cup sugar/ jaggery
- Take 1/2 tsp cardamom powder
- Prepare 1/2 tsp black pepper powder
- Prepare To taste salt
- Make ready 10-12 green turmeric leaves washed
- Get As needed oil for greasing
Instructions to make Haldi Patra Pitha/Enduri Pitha:
- Soak the rice and urad dal for 6-7 hours or overnight.
- Drain, rinse and grind them to a thick batter (i.e. like idli batter).
- Keep it for 10-12 hours for fermentation.
- Add salt to the fermented batter and mix well.
- Heat ghee in a pan. Add grated coconut and sugar/ jagerry together and saute for a while till the mixture becomes dry. Add cardamom powder, pepper powder and mix well. Keep it aside.
- Now preheat the steamer with some water.
- Take a whole turmeric leaf. If it is of bigger size you may trim it. Add 2-3 drops of oil and smear all over the leaf. Take a blob of the batter and spread evenly on the leaf. Spread 2-3 tsp of coconut stuffing over the batter.
- Fold the leaf carefully from both sides. Repeat the process for the remaining batter and leaves.
- Put the stuffed leaves in the steamer. The leaves can be stacked one over the other for 2-3 layers. Close the lid and steam for 12 -15 minutes.
- Take them out of the steamer, remove the turmeric leaves and serve the ‘pitha’.
