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Enduri Pitha

An airy pillow of fermented rice and black lentil batter. A generous heap of nutty fresh coconut laced with jaggery. A hint of cardamom. Maybe a pinch of black pepper too. But the final magic happens when the ingredients are encased in a layer of fragrant turmeric leaves and enveloped in steam. The warmth slowly cooks the batter even as the flavours of the turmeric leaf are released. The aromatic compounds or phenols (more specifically curcuminoids) from the leaf permeate into the pitha, combine with the aromatic rice and lend it that unique flavour. Any aromatic raw rice or flour could be used for this recipe.
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Ingredients
  

  • 1 cup Black gram. skinned
  • 2 cups aromatic raw rice (rice flour can also be used)
  • 1 coconut, freshly grated
  • ½ cup jaggery
  • 1-2 finely powdered green cardamoms
  • ¼ tsp freshly crushed peppercorns
  • 10 nos. turmeric leaves
  • ½ tsp salt
  • 1 tbsp ghee

Instructions
 

  • Soak the rice and black gram for 5-6 hours. Drain the water and grind it into a fine paste.
  • Allow this to ferment overnight or 8-10 hours.
  • Grate the coconut or cut it into big pieces and grind it into a coarse paste in a grinder.
  • Heat a kadhai or frying pan. Add the jaggery along with a scant few spoons of water.
  • Once the jaggery melts and starts bubbling, add the grated coconut and spices. Stir gently for 5 minutes. Remove from the flame and keep aside to cool.
  • Heat water in a steamer/ or pressure cooker. Bring to a gentle simmer.
  • Wash the turmeric leaves and wipe them dry. Take a little ghee on your fingers and smear it all over each leaf. Take a blob of the batter and spread it evenly on the leaf.
  • Spread 2-3 tbsp of the coconut mixture over the batter. Fold the leaf carefully and place it on the steamer stand. If using a pressure cooker, please remember to remove the weight.
  • 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 minutes. Remove from the stove, and allow to rest for a few minutes.
  • Serve the Enduri pitha (the leaves should be peeled off) with ghee and sugar or dalma/ghuguni. Enduri made without the sweet stuffing is very popular with a thin gravy mutton curry.
  • The above recipe makes 8-10 pithas.