കുട്ടനാടിന്റെ നാടൻ രുചിക്കൂട്ടുകൾ  

കുട്ടനാടിന്റെ ചെത്ത് വിശേഷങ്ങളും നാടൻ രുചിക്കൂട്ടുകൾ Kuttanad local delicacies are here
Mini Kalpakavdi Toddy shappu
mobile no 9846145330
Location on alappuzha changanassery road 500 metres south Pandarakulam Bridge
To explain the difference between neera and Kallu, let us take the example of milk and curd. Toddy, the liquid is often collected bunches into pots, and a separate pot is used for Kallu and a cleaner pot for neera. Because of the presence of sediments in the pot and a pinch of additives, the liquid ferments in one pot and becomes Toddy. Toddy is usually drunk after fermentation which requires a day or so and as its sourness and acidic-ness increases, it is considered tastier.
Neera, on the other hand, has a short shelf life and is to be consumed within a time frame before it becomes stale and inconsumable. In order to delay the fermentation of Neera, lime is added to fresh toddy which is said to help keep it fresh. If Toddy is left to nature after extraction, it becomes strong as wine. Though it requires distillation before consumption, it used to be consumed earlier in the form called arrack which was banned by the Kerala Government in 1996.
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