A fragrant, steamed rice cake from Odisha, wrapped in aromatic turmeric leaves. This traditional delicacy features a soft, fermented rice and lentil batter encasing a sweet, gooey filling of coconut and jaggery.
Prep25 min
Cook25 min
Soak360 min
Ferment480 min
Servings4
Serving size: 1 serving
464cal
10gprotein
90gcarbs
Ingredients
1 cup Parboiled Rice (Short-grain rice is a good alternative)
0.5 cup Urad Dal (Skinned and split variety)
0.5 cup Water (For grinding the batter, adjust as needed)
0.5 tsp Salt
1 cup Fresh Coconut (Grated)
0.75 cup Jaggery (Grated or powdered for easy melting)
0.5 tsp Cardamom Powder
0.25 tsp Black Pepper (Freshly ground for best aroma)
12 leaves Turmeric Leaves (Fresh, medium-sized leaves are ideal)
A rustic and aromatic mutton curry from Odisha, slow-cooked with potatoes in a thin, flavorful gravy. This comforting dish, rich with traditional spices and mustard oil, is a staple in Odia households and pairs perfectly with hot steamed rice.
Aromatic Enduri Pitha paired with a melt-in-mouth, protein-packed Mansa Jhola – truly soul-satisfying!
This odia dish is perfect for breakfast. With 891.72 calories and 48.050000000000004g of protein per serving, it's a nutritious choice for your meal plan.
7gfat
Instructions
1
Prepare the Batter (Soaking & Grinding)
Wash the parboiled rice and urad dal separately under running water until the water runs clear.
Soak them in separate bowls with ample water for at least 6-8 hours, or overnight.
After soaking, drain the water completely. Grind the rice and dal together in a wet grinder or high-speed blender, adding water sparingly (about 1/2 cup) to form a smooth, thick batter. The consistency should be similar to idli batter.
2
Ferment the Batter
Transfer the batter to a large bowl, ensuring there is enough space for it to rise.
Cover the bowl and place it in a warm, draft-free spot to ferment for 8-12 hours. A well-fermented batter will increase in volume, have tiny bubbles, and a pleasant, tangy aroma.
3
Prepare the Sweet Filling
In a heavy-bottomed pan, combine the grated fresh coconut and jaggery over low-medium heat.
Stir continuously for 5-7 minutes. The jaggery will melt and the mixture will thicken into a sticky, fragrant mass that starts to pull away from the sides of the pan.
Remove from heat and stir in the cardamom powder and freshly ground black pepper. Allow the filling to cool down completely before use.
4
Assemble the Pithas
Once the batter is fermented, gently stir in the salt. Do not overmix, as this will deflate the air pockets.
Wash the turmeric leaves thoroughly and pat them dry. Take one leaf and lay it flat.
Spread a thin, even layer of batter lengthwise along one half of the leaf.
Place a spoonful of the cooled coconut-jaggery filling in the center of the batter.
Carefully fold the leaf in half along its central vein, pressing the edges gently to enclose the filling.
5
Steam the Pithas
Bring 2-3 inches of water to a rolling boil in a steamer or a large pot with a steaming rack.
Arrange the folded pithas in a single layer on the steamer plate, ensuring they are not overcrowded.
Place the plate in the steamer, cover with a lid, and steam on medium heat for 15-20 minutes.
The pithas are cooked when the batter is firm and a toothpick inserted into the thickest part comes out clean.
6
Cool and Serve
Turn off the heat and let the pithas rest in the steamer with the lid on for 5 minutes.
Carefully remove the pithas and allow them to cool slightly, as they will be very hot.
To serve, gently unwrap the pitha from the turmeric leaf. Enjoy this aromatic delicacy warm.
428cal
38gprotein
27gcarbs
19gfat
Ingredients
500 g Mutton (Curry cut, with bones)
2 medium Potato (Peeled and quartered)
2 medium Onion (Finely chopped)
2 medium Tomato (Pureed)
2 tbsp Ginger Garlic Paste
4 tbsp Mustard Oil
1 tsp Turmeric Powder
1.5 tsp Red Chili Powder (Adjust to your spice preference)
1 tbsp Coriander Powder
1 tsp Cumin Powder
1 tsp Garam Masala Powder
2 pcs Bay Leaf
1 inch Cinnamon Stick
3 pcs Green Cardamom
4 pcs Clove
2 pcs Green Chili (Slit lengthwise)
1.5 tsp Salt (Or to taste)
3 cup Hot Water
2 tbsp Coriander Leaves (Chopped, for garnish)
Instructions
1
Marinate the Mutton
In a large bowl, combine the mutton pieces with 1 tablespoon of ginger-garlic paste, 1/2 teaspoon of turmeric powder, 1/2 teaspoon of red chili powder, and 1/2 teaspoon of salt.
Mix thoroughly to ensure each piece is well-coated.
Cover and let it marinate for at least 30 minutes at room temperature.
2
Sauté Potatoes and Aromatics
Heat a pressure cooker over medium-high heat. Add 2 tablespoons of mustard oil and heat until it just begins to smoke.
Carefully add the quartered potatoes and fry for 4-5 minutes, stirring occasionally, until they are light golden brown.
Remove the potatoes with a slotted spoon and set aside.
In the same oil, add the bay leaves, cinnamon stick, green cardamoms, and cloves. Sauté for 30 seconds until fragrant.
3
Build the Curry Base (Masala)
Add the remaining 2 tablespoons of mustard oil if needed. Add the finely chopped onions and sauté for 8-10 minutes until they are deep golden brown. This step is key for the color and flavor.
Add the remaining 1 tablespoon of ginger-garlic paste and cook for 1 minute until the raw aroma disappears.
Lower the heat, add the remaining turmeric powder, red chili powder, coriander powder, and cumin powder. Stir for 30 seconds.
Add the tomato puree and cook for 5-7 minutes, stirring frequently, until the masala thickens and oil starts to separate at the edges.
4
Pressure Cook the Mutton
Add the marinated mutton to the cooker. Increase the heat to high and sear the mutton for 5-7 minutes, stirring continuously, until it's well-browned on all sides.
Pour in 3 cups of hot water and add the remaining salt. Stir everything together, scraping the bottom of the cooker.
Secure the lid of the pressure cooker. Bring to high pressure and cook for 5-6 whistles (approximately 20-25 minutes).
Turn off the heat and allow the pressure to release naturally. This can take 10-15 minutes.
5
Finish and Garnish
Once the pressure has fully released, carefully open the lid. Check if the mutton is tender; if not, pressure cook for another 1-2 whistles.
Add the fried potatoes and slit green chilies to the curry.
Simmer the curry uncovered for 5-7 minutes, allowing the potatoes to cook through and the gravy to meld.
Stir in the garam masala powder and turn off the heat.
Garnish with freshly chopped coriander leaves. Let it rest for 10 minutes before serving hot with steamed rice.
