Toddy is one of the
traditional, social and local drink extracted from either a coconut tree
or a Palm tree flower. In the states of Tamil Nadu and Kerala, it is known
Other regions have different local names. Drinking toddy has the same effect
as drinking any alcoholic beverage. Some states in India prohibit or regulate
the production of toddy.
Kallu - Producing Method:
Before blossoming, when the flower
is just budding, a coconut tree climber would reach
the bud and tie it up with a clay pot. A small hole is made in front of the bud
so that a white milk like juice starts to ooze out and gets collected in the
pot. The mouth of the pot is covered with a cotton cloth to protect it from
the outside environment. This is normally done in the evening time. The juice comes from the
bud collected in a pot, and the collected juice starts fermentation
immediately (over the night). In a day or two, he bring the pot
back from the tree and sell, drink or share it with others. Too much
fermentation gives soar taste. This is the same process for Palm tree kallu.
Strength of the alcohol is
like wine. But is not too strong.
Best time to drink:
The best time
to drink the toddy is before it gets soar taste or immediately collected from the
Neera or Padhaneer
To produce Neera (North India) or Padaneer ( In Tamil
Nadu) follows the same procedure, but with out fermentation. Without
fermentation it will have any alcoholic effort. Normally it is
available in the morning time and it is believed to be good for the health.