Odiyal
|
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 |
 Cookbook: Odiyal  Media: Odiyal | |
Odiyal is a hard edible snack that makes from palmyra tuber. Generally, it splits into two and dry until get hard. Odiyal prepared as another form and it called Pulukodiyal (புழுக்கொடியல்). Pulukodiyal is prepared by boil and then dry and it uses to produce Pulukodiyal flour.[1]
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 Jaffna peninsula.[4]
Research
A 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
- ↑ "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.
External links
- The Palmyra or Toddy Palm (Borassus flabellifer L.)
- Some studies on the neurotoxic effect of palmyrah odiyal flour
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