Odiyal is a hard snack made from palmyra palm tubers (Palmyra sprouts). Generally, it is split in two and dried until it gets hard. Odiyal can be prepared in another form, called pulukodiyal (புழுக்கொடியல்). Pulukodiyal is prepared by boiling and then drying. It is used to produce Pulukodiyal flour.[1]
 Pulukodiyal, boiled palmyra tuber | |
| Course | Snack |
|---|---|
| Place of origin | India, Sri Lanka |
| Region or state | Tamil Nadu, Sri Lanka |
| Main ingredients | Palmyra tuber |
| Variations | Pulukodiyal, odiyal chip |
Odiyal is a main ingredient for some food products such as Odiyal flour, Odiyal chips, Odiyal pittu, Odiyal kool, Palm posha, etc.[2][3] It is a popular snack in the Jaffna peninsula.[4]
Research
editA study says that odiyal has carbohydrate, fibre, calcium, magnesium, iron, fat and protein in various levels. It has likely toxicity and it can be reduced by heating to 80 °C for 15 – 20 minutes.[5][6]
References
edit- ^ "A Taste of 'Sweet' Success". UNDP. Retrieved 9 September 2015.
- ^ "The essence of Jaffna". Ceylontoday. Retrieved 9 September 2015.
- ^ "Odiyal Flour Recipes". Retrieved 9 September 2015.
- ^ Recipes of the Jaffna Tamils: Odiyal Kool, Kurakkan Puttu, and All That. Orient Blackswan. 2003. p. 148. ISBN 9788125025023.
- ^ "Chemical composition of palmyrah (Borassus flabellifer) seed shoots – odiyal". Retrieved 9 September 2015.
- ^ "Hidden treasures of palmyrah". Sunday Times (Sri Lanka). Retrieved 9 September 2015.