Coconut Toddy
Veg
Vegan
Fermented sap of the coconut palm (kallu), lightly fizzy and mildly sweet when fresh, gradually souring into a more potent, alcoholic drink by evening. Drunk straight with fiery fish or beef fry in toddy shops (shaappu) — an inseparable part of traditional Kerala village life.
Cuisines
Travancore
Kerala Christian
Malabar
Best for
Lunch
Dinner
Recipe
Prep: 10 min
2-3 servings
Ingredients
| 2 cups | fresh coconut toddy |
| 1 cup | grated coconut |
| 2 tablespoons | jaggery |
| 1 teaspoon | cardamom powder |
| 1 | pinch of salt |
Instructions
- 1 In a large bowl, combine the fresh coconut toddy and grated coconut.
- 2 Add the jaggery and stir until it is completely dissolved.
- 3 Mix in the cardamom powder and a pinch of salt.
- 4 Stir the mixture well to ensure all ingredients are thoroughly combined.
- 5 Transfer the mixture to a serving jug or glasses.
- 6 Chill in the refrigerator for at least 30 minutes before serving.
Tips
Ensure the toddy is fresh for the best flavor. Adjust the sweetness by varying the jaggery amount.