“Kallu(toddy)”,”Neera”,”Kallu shop”,”Chethu kallu”.Its named by various names in different regions.Officially its called” Palm Wine”. Toddy is an alcoholic drink collected from the extracts of various species of palms. Neera is the sap extracted from the inflorescence of coconut .This neera is fermented to form coconut toddy or “thengu kallu“.Mostly the neera is collected before sunrise because as the temperature become hot it began fermentation.
The trainer or tapper will cut the flower of the palm tree and place a clay pot to collect the sap.The cloudy and whitish sap collected in the pot is sweeter ,healthier and non alcoholic drink.Its rich in minerals and vitamins.In somewhere little bit of lime is added to prevent it from fermentation.It contain more nutrients, if little lime is added it could get some vitamin C also.It start fermenting naturally because of the natural yeast present in the pores of the pot and air.After that it have bitter sour in taste and become more acidic.Most of them prefer that for alcoholic effect.
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Ingredients:
1 lt coconut water
4 tbsp sugar
1/2 teaspoon dry yeast
1/4 cup lukewarm water
Method:
To proof yeast, mix the sugar with lukewarm water once dissolved add yeast and Set aside to foam for 5 minutes.
In a glass jar add 1 Ltr coconut water and add the yeast proof mixture and mix well . cover the jar just with a muslin cloth. Keep the jar in a dark and warm place for 24 hrs once ready strain the toddy through the muslin cloth and use the toddy within 2 days. If not using immediately keep it refrigerated and do not seal the jar just cover it with the muslin cloth.
