This traditional Jaffna dish is a thick and hearty soup made with a combination of various ingredients, including a medley of vegetables, lentils, and seafood. Odiyal Kool is not just a meal, but a culinary tradition that has been passed down through generations.
The preparation of Odiyal Kool involves a meticulous process that begins with boiling a variety of ingredients such as drumstick leaves, manioc, jackfruit seeds, and various lentils, along with aromatic spices like cumin, coriander, and fenugreek. The addition of dried fish or prawns further enhances the flavors, infusing the soup with a delightful seafood essence.
What makes Odiyal Kool truly unique is the use of indigenous herbs and leaves, such as the Odiyal plant, from which the dish gets its name. The Odiyal plant is known for its medicinal properties and is believed to have cleansing and purifying effects on the body. The leaves are finely ground and added to the soup, imparting a distinct flavor and fragrance.
Traditionally, Odiyal Kool is a communal dish, often prepared during festive occasions or as a celebratory meal. Families and friends come together to enjoy this delicious soup, which is believed to bring good luck and prosperity. It is typically served hot with steamed rice or alongside crispy vadas (fried lentil fritters).
The taste of Odiyal Kool is a harmonious blend of flavours – the earthiness of the lentils, the subtle sweetness of the vegetables, and the umami notes of the seafood. The soup has a thick and hearty texture, making it a satisfying and nourishing meal.
Source: https://maradha.lk/jaffna-cuisine-top-3-dishes-from-the-north-of-sri-lanka/
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