Rabeena Boiled Odiyal Stick is a traditional ingredient made from the tuber of the palmyra palm (Borassus flabellifer). The fresh tuber is cleaned, boiled until cooked through and then formed into firm sticks that retain a long shelf life when kept dry. The product has a mild, starchy flavor and a chewy texture that softens with soaking and cooking. Odiyal has been used for generations in Tamil and Sri Lankan home cooking and is valued as a source of complex carbohydrates and dietary fiber, with modest amounts of protein and minerals typical of root vegetables. Because it is plant-based and made from a palm tuber, it is naturally gluten-free and suitable for vegetarian and vegan diets. Rabeena Boiled Odiyal Stick is versatile in the kitchen and can be added to curries, stews, soups, stir-fries, or grated and used in traditional sweets and savory preparations; store the product in a cool, dry place away from direct sunlight and follow the pack’s best-before date for optimal quality.

To use Rabeena Boiled Odiyal Stick, rinse the sticks under clean water to remove any surface dust. If they feel very hard, soak them in warm water for 15–60 minutes to reduce cooking time; pre-soaked sticks usually need less boiling. Transfer to a pot and simmer in fresh water until the pieces reach the desired tenderness—this can take about 10–30 minutes depending on soaking and stick thickness, so check by piercing with a fork. Drain and cut or grate as needed, then add to your curry, soup, stir-fry or other recipe and cook with the other ingredients until flavors blend. Discard soaking water if you prefer to reduce surface starch, and keep any unused dried sticks sealed in an airtight container.