Cuisine & Must Try Dishes

Kerala’s Toddy (Local Palm Wine)

Toddy, locally known as "Kallu", is a fermented palm wine made from the sap of coconut trees. It is a mild alcoholic beverage that plays a significant role in Kerala’s culture, cuisine, and toddy shop (Shappu) experience.

 How is Kerala’s Toddy Prepared?

Step 1: Extraction of Coconut Sap (Neera)

• The process starts with a toddy tapper (Kallu Shappukar) climbing a tall coconut tree.
• A fresh cut is made on the flower bud of the coconut palm, and the sap begins to drip.
• A clay or earthen pot is tied below the cut to collect the fresh sap (Neera).

Step 2: Natural Fermentation

• The collected sap is sweet and non-alcoholic when freshly tapped.
• Fermentation starts within a few hours due to natural yeast present in the air.
• The fermentation process takes 6–8 hours, turning the sap into toddy (mildly alcoholic, 4–6% alcohol content).
• If left for longer, it becomes vinegary and stronger, known as Cholam Kallu.

Step 3: Serving & Consumption