Toddy or kallu in Malayalam vernacular, is Kerala’s own beverage extracted from coconut/palm tree. Toddy shops, where tasty country food is also served, are very familiar across the state of Kerala.

Toddy making is very difficult job, for the toddy tapper has to climb the tree and cut the flowering coconut bunch to extract the sap. A toddy tapper climbs up a single tree three times a day, and this job he needs to continue for at least 4 to 6 months. On an average, a toddy tapper taps as many as 10 to 12 coconut trees per day.

The job of tapping starts with selecting the apt bunch. The selected bunch is then tied tight with a strong rope. The flowering bunch is beaten for some time and then the end of the bunch is cut. The sap from this cut will get collected in the clay pot attached to the bunch in a special fashion.  After fermentation the fresh toddy become fermented toddy, and this beverage is served at local bars called ‘kallushop’. Fermented toddy will have maximum up to 8% of alcohol presence.

Travel enthusiasts can visit select coconut groves to get a first-hand experience of how Kallu is extracted from the coconut tree.