Odiyal Kool

Preparation info
  • Serves


    • Difficulty


Appears in
Hidden Kitchens of Sri Lanka

By Bree Hutchins

Published 2013

  • About

This thick seafood soup is one of Jaffna’s signature dishes and each family makes it slightly differently. The soup is thickened with odiyal flour, which is made from the roots of a young palmyra plant. For many Sri Lankan families kool is not just about the food, it’s about bringing family and friends together and should always be prepared and eaten by a lot of people.