Home Made Coconut Toddy/Kallu

Home Made Coconut Toddy/Kallu

Toddy or the poor man’s wine ( known as kallu in the vernacular) is popular wherever you find the coconut palm in abundance. In short, practically all over the world. Coconut toddy, commonly known as palm wine, is a milky white drink created by tapping the sap of the palm tree or the palm flower bud. Neera is the name given to the delicious sap that has not been fermented. To keep the sap from fermenting, a pinch of lime is put to the earthen pot that collects it.  When it ferments after a few hours, it is called Toddy.  Toddy is also used in cooking and especially in Mangalore for special occasions. From curries to appas (appams/hoppers), dosais to coconut cakes. My Mum even made her own toddy at times.  Homemade Coconut Toddy is very easy to make.   She used to take the water from a coconut, put it in a glass bottle, add some sugar, stir it, close the bottle, and keep it in the sun for 3 to 4 days. There was no need to add yeast at all.  She then used it to make whatever dish she had planned to make.  It is used for fermenting and imparts an exquisite taste and aroma to the food.  I was so surprised to find it in Cambodia and made a beeline for it.  In fact, one of the highlights of my visit to Angkor Wat was drinking a glass of sweet unfermented toddy or Neera ( as we call it in Kannada) and I enjoyed every drop of it.

The Recipe For Home Made Coconut Toddy/Kallu

The Ingredients For Home Made Coconut Toddy/Kallu:

1 cup /250 ml coconut water ( I use either the coconut water from a mature coconut or tender coconut water

1 tbsp sugar

1 tsp instant yeast (optional for those who want to use it)

Method For Making Home Made Coconut Toddy/Kallu

Pour the coconut water into a 1 litre glass jar.  Add the sugar and stir to dissolve using a wooden spoon only.  Next add the yeast and leave to dissolve.  You may gently stir it with a wooden spoon too.  This is optional.  I never use yeast. Cover with a muslin cloth, secure with string and keep the jar in a warm place to ferment for a day.  24 hours later your Home Made Coconut Toddy/Kallu is ready and you can use it to enhance your food.

Some Other Recipes Using Toddy

Mangalorean Battalu Dosa/ Sannas/Toddy Idlis/

Toddy Prawns Masala

Bhole / Mangalorean Goan Sooji Cake

To Attend My Healthy Cooking Classes Click Here

This slideshow requires JavaScript.

For A Customised Class Fill In This Form And Submit