Sri Lankan
Odiyal Kool
A hearty Jaffna-style seafood kool thickened with palmyrah odiyal flour, with tamarind, crab, prawns, fish, long beans, and drumstick. It should be tangy, peppery, and earthy, with a rustic porridge-like body.
Watch it madeYarl Samayal · 12:07
Ingredients
- Odiyal flour1/3 cup
- Water4 cups
- Tamarind1 small lime-sized piece
- Warm water for soaking tamarind1/2 cup
- Small crab, cleaned and cracked1
- Prawns, cleaned150g
- Firm fish pieces150g
- Cooked red rice1/3 cup
- Long beans, cut into 4 cm pieces1/2 cup
- Drumstick pod, cut into pieces1 small
- Boiled jackfruit seeds, peeled6
- Small red onion or shallots, sliced1/4 cup
- Garlic cloves, crushed3
- Green chilies, slit2
- Curry leaves1 sprig
- Roasted Sri Lankan chili powder1 tsp
- Crushed black pepper1/2 tsp
- Crushed cumin seeds1/2 tsp
- Crushed fennel seeds1/4 tsp
- Turmeric powder1/4 tsp
- Saltto taste
Method
- Place the odiyal flour in a bowl with 1 cup of water, mix well, and let it soak for 15 minutes.
- Strain the soaked odiyal mixture through a fine sieve into a clean bowl, leaving behind any grit at the bottom.
- Soak the tamarind in 1/2 cup warm water for 10 minutes, then squeeze and strain to make tamarind water.
- Add 3 cups water, onion, garlic, green chilies, curry leaves, turmeric, chili powder, pepper, cumin, fennel, and salt to a deep pot.
- Add the crab, long beans, drumstick pieces, and jackfruit seeds, then bring to a boil over medium heat.
- Simmer for 12 minutes, until the crab begins to turn bright and the vegetables are partly tender.
- Add the fish pieces, prawns, cooked red rice, and tamarind water, then simmer gently for 6 minutes.
- Stir the strained odiyal mixture again and pour it slowly into the pot while stirring continuously.
- Cook over low heat for 8 to 10 minutes, stirring often, until the kool thickens to a smooth, porridge-like consistency and the raw odiyal smell disappears.
- Taste and adjust salt, pepper, and tamarind, then rest the kool for 5 minutes before serving hot.
Common questions
Can I substitute odiyal flour if I can’t find it?
Odiyal flour gives the soup its distinctive body and flavor, so there’s no perfect substitute. For a similar thickness, use fine millet flour or rice flour, but expect a milder, less earthy result. Add slowly and cook well to avoid raw flour taste.
When should I add the seafood so it doesn’t overcook?
Add the crab first with the vegetables so it has time to cook through. Add fish pieces and prawns later, after the vegetables have simmered, and keep the final simmer gentle and short—about 6 minutes—so the seafood stays tender.
What are the most common mistakes when making Odiyal Kool?
The biggest mistakes are not straining the odiyal flour, adding it too quickly, and boiling too hard after the flour goes in. That can make the soup gritty or lumpy. Stir constantly when adding it and keep the heat low to prevent curdling or sticking.
How do I store leftovers, and can I reheat them?
Cool the kool quickly, then refrigerate in a covered container for up to 2 days. Reheat gently over low heat, adding a little water because it thickens as it sits. Avoid vigorous boiling, which can toughen the seafood and make the soup split.
What is the best way to serve Odiyal Kool?
Serve it hot as a hearty one-pot meal, ideally with extra cooked red rice or crisp sides like papad if desired. A squeeze of lime can brighten it, but add it at the table. Stir well before serving so the odiyal settles evenly.