Odiyal facts for kids
Pulukodiyal, boiled palmyra tuber
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| 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 crunchy snack from India and Sri Lanka. It is made from the root part of the palmyra palm tree. This root is also called a Palmyra sprout. To make Odiyal, the sprouts are usually cut in half. Then, they are dried until they become very hard.
Another way to make it is called Pulukodiyal. For Pulukodiyal, the sprouts are first boiled. After boiling, they are dried. This type of Odiyal is often ground into flour.
Odiyal is a key ingredient in many foods. These include Odiyal flour, Odiyal chips, and a dish called Odiyal kool. It is a very popular snack, especially in the Jaffna peninsula in Sri Lanka.
Contents
What is Odiyal Made Of?
Odiyal comes from the palmyra palm tree. This tree is very important in many parts of Asia. The part used for Odiyal is the underground root, or tuber, of the young palm tree. These tubers are full of nutrients.
How Odiyal is Prepared
Making Odiyal is a simple process.
- First, the palmyra sprouts are harvested.
- Next, they are cleaned and often cut into two pieces.
- Then, they are left to dry in the sun. This drying process makes them very hard and gives them a long shelf life.
- For Pulukodiyal, an extra step of boiling comes before drying.
Health Benefits and Safety
Studies have looked into what Odiyal contains. It has many important things your body needs.
Nutrients in Odiyal
Odiyal contains:
- Carbohydrates: These give you energy.
- Fibre: This helps your digestion.
- Minerals: It has calcium (good for bones), magnesium, and iron (important for blood).
- Fats: These are also a source of energy.
- Proteins: These help build and repair your body.
Reducing Natural Compounds
Some natural compounds in Odiyal might be harmful if eaten in very large amounts. However, heating Odiyal to 80 degrees Celsius (176 degrees Fahrenheit) for 15 to 20 minutes can greatly reduce these compounds. This makes Odiyal safer to eat.
