Rice flour, turmeric leaves, black gram, coconut or chhena, jaggery, black pepper
Media: Enduri pitha
Enduri pitha, also known as Haldi patra pitha, is a variety of pitha made in the Indian state of Odisha mostly in the northern, eastern and central region.[1] Ingredients are turmeric leaves, black gram, rice flour, coconut or Chhena, jaggery, black pepper.[2] Enduri is mostly prepared during Prathamastami[3][4] and Manabasa Gurubara.[5] 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.[6] Enduri is one of the many other pithas offered to Jagannath in the Jagannath Temple, Puri for "Sakala dhupa" (breakfast).[7][8][9]
Enduri made during "Prathamastami.
^Gopinath Mohanty; Jeeban Kumar Patnaik; Santosha Kumāra Ratha; Harish Chandra Das; Amiya Kumar Pattanayak; Haripada Satpathy (2002). Cultural Heritage of [Orissa]: Dhenkanal. State Level Vyasakabi Fakir Mohan Smruti Samsad. ISBN 9788190276153.
^Classic Cooking of Orissa. Allied Publishers. 2010. pp. 65–. ISBN 978-81-8424-584-4.
^"The Hindu: Odias prefer 'Enduri Pitha' on 'Prathamashtami'". thehindu.com. 29 November 2010. Retrieved 3 December 2012. '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'
^Lakshmi Narayan Raut (1988). Socio-economic life in medieval Orissa, 1568-1751. Punthi Pustak. ISBN 978-81-85094-18-2.
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