Biology:Odiyal
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Short description: Snack made from palmyra palm tubers
 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 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]
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
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. http://www.lk.undp.org/content/srilanka/en/home/ourwork/povertyreduction/successstories/Sample_Success_Story_2.html.
- ↑ "The essence of Jaffna". Ceylontoday. http://www.ceylontoday.lk/18-25483-news-detail-the-essence-of-jaffna.html.
- ↑ "Odiyal Flour Recipes". http://www.yarlcuisine.com/index.php/the-palmyrah-palm-and-recipes/odiyal-flour-recipes.
- ↑ Recipes of the Jaffna Tamils: Odiyal Kool, Kurakkan Puttu, and All That. Orient Blackswan. 2003. pp. 148. ISBN 9788125025023.
- ↑ "Chemical composition of palmyrah (Borassus flabellifer) seed shoots – odiyal". https://www.researchgate.net/publication/232032630.
- ↑ "Hidden treasures of palmyrah". Sunday Times (Sri Lanka). http://www.sundaytimes.lk/070401/FinancialTimes/ft331.html.
External links
- The Palmyra or Toddy Palm (Borassus flabellifer L.)
- Some studies on the neurotoxic effect of palmyrah odiyal flour
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