Odiyal

Odiyal is a crispy snack made from the tubers of the palmyra palm. To prepare it, the tubers are split in half and dried until they harden. There is also a variation called Pulukodiyal, which involves boiling the tubers before drying them. This version is used to make Pulukodiyal flour.

Odiyal holds a significant place in the cuisine of the Jaffna peninsula, featuring in a variety of dishes such as Odiyal flour, Odiyal chips, Odiyal pittu, Odiyal kool, and palm posha.

Nutritionally, Odiyal is rich in carbohydrates, fiber, calcium, magnesium, iron, fats, and proteins. However, it may contain some toxins. Fortunately, these toxins can be neutralized by heating Odiyal to 80°C for about 15-20 minutes.