How To Make Jaffna Odiyal Kool At Home (Spicy Seafood Soup)

Jaffna Odiyal Kool is one of the typical Sri Lankan Northern peninsula recipes. Many people love to eat this spicy dish, in fact, people who visit northern peninsula from abroad never miss this delicious dish. Basically, Jaffna odiyal kool is the combination of seafood. It almost tastes like a spicy seafood soup but the varieties of ingredients give an extra taste which you never get from an ordinary spicy seafood soup.

Is Jaffna odiyal kool good for your health? Surely, ‘Yes’ would be the answer from me. My mom never fails to make the Jaffna odiyal kool whenever any of my family member suffering from cold. Jaffna odiyal kool is the serious killer of cold flu. Besides, it is the combination of all seafood, so you will get enough omega-3 fatty acids. Moreover, you are going to add some vegetables like long beans, tapioca, and jackfruit seeds which will provide few nutrients to your body. Apart from all, you are going to use Palmyra tuber flour or Odiyal flour which is really good for the digestion, boost the metabolic activity, improve the blood circulation, weight loss activity, heart health, infant health, immune system, and prevent from cancer. This is how every ingredient of this recipe provides some health benefits to your body.

Jaffna odiyal kool is one of the best dishes at your lunch time. But you can have this at your dinner as well. The preparation time is quite long but you will get the mouth-watering outcome. Alright, without talking much, let’s have a look how to make tasty Jaffna odiyal kool at home.
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How To Make Jaffna Odiyal Kool At Home

Ingredients

• Fish – 1.5kg
• Cuttlefish/Squid – 250g
• Prawn/Shrimp – 250g
• Crab – 500g
• Long beans – 100g
• Tapioca – 350g
• Jackfruit seeds – 200g
• Palmyra tuber flour/Odiyal flour – 75g
• Brown rice – 100g
• Red chili flakes – 75g
• Turmeric powder – 1 teaspoon
• Salt – As you need
• Thin tamarind juice – 600ml
• Water – 2000ml

Instructions

1. Take the brown rice and wash it thoroughly.

2. Boil the brown rice and keep it aside for final preparation.

3. Clean, rinse, and cut the fish, cuttlefish/squid, prawns/shrimps, and crabs. (Refer Note 1)

4. Rinse and cut the jackfruit seeds, long beans, and tapioca.

5. Get ready with thin tamarind juice and water. (Refer Note 2)

6. Get ready with Odiyal flour, dried red chilies, salt, and turmeric powder.

7. Wash the odiyal flour 2 or 3 times thoroughly before mix it to the Jaffna odiyal kool.

8. Grind the dried red chilies to flakes. (Refer Note 3)

9. Once you have done with all the preparations, place a large cooking pot over the stove.

10. Add the pieces of fish, squid/cuttlefish, prawns/shrimps, and crabs.

11. Now add turmeric powder and salt.

12. Add all the water and mix everything well.

13. Now switch on the flame. Cook covered under the high flame for 15 minutes.

14. Take off the lid and mix everything well. Add the slices of tapioca and jackfruit seeds. Mix and cook covered again under the high flame for 15 minutes.

15. Take off the lid and mash everything a little using a spoon especially the fish pieces. Cook uncovered under the high flame for 5 minutes.

16. Now add long beans pieces and cook uncovered under the high flame for 2 minutes.

17. Add the red chili flakes. (Refer Note 4)

18. Add the thin tamarind juice.

19. Add washed odiyal flour. Once you add odiyal flour, you should mix everything as soon as possible. If not the odiyal flour won’t mix up easily.

20. Finally, add the boiled brown rice.

21. Mix everything well and cook uncovered under medium flame for 5 minutes.

22. Taste it and adjust salt, red chili flakes, tamarind juice if needed.

23. Serve and enjoy this delicious spicy Jaffna odiyal kool or seafood soup in Sri Lankan style.

Notes

Note 1: Use some big oily fish to this recipe. Small fishes won’t give a good taste. Don’t ignore the head part of the fish. The juicy part in the head gives an extra taste to this Jaffna odiyal kool. Also, don’t reduce the amount of fish because fish is the main ingredient in this recipe. The fish dissolve in the water and the fish bits give an amazing taste at the end of this recipe. So, I strongly recommend you to use a large quality fish and don’t reduce its amount from what I mentioned in the ingredient section.

Note 2: I used exactly 600ml of thin tamarind juice and 2 liters of water. But you can adjust those as you wish.

Note 3: If you already have red chili flakes, you can use that. But instantly make chili flakes from dried red chilies are better.

Note 4: If you don’t like more spiciness, you can reduce the red chili flakes. But, keep in mind, Jaffna odiyal kool without spiciness is like a burger without cheese.

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