Kallu - Toddy - Alcoholic Coconut Water

Ohhhh- I am rubbing my hands in glee!!!! I made kallu - the essential go to for all Malayalis, be it for just getting drunk, or for cooking with or for sharing with friends.  It is alcoholic, it is a beverage and it has many uses.  What more can you ask for?

Amma used to make beautiful hoppers with toddy - I remember it so well.  But since we do not get toddy in Melbourne, I have never thought of making it.  Those were the days before the internet. Now a days, if you type in toddy, so many recipes pop into google - it is amazing that I have never noticed it before!  Summers in Melbourne are never going to be the same!

 The best thing about this recipe is that it is so EASY!!!!!

Ingredients:

1 litre coconut water with no preservatives or added sugar

1 teaspoon yeast

4 tablespoons sugar

200 ml lukewarm water

Method:

Pour your coconut water into a glass carafe.

Dissolve the sugar in the lukewarm water and add the yeast to it, 

Wait for 15 minutes and let the yeast bubble up.

Add the mixture to the carafe.  Give it a stir.

Cover the mouth of the carafe with a clean tea towel and put a rubber band to hold it in place.  Keep in a warm dark corner.

24 hours later (or it took a bit longer in my case, may be because it is so cold here) - 

when you see the froth on the top and you can smell it, viola'! you know your toddy is ready!!!

Strain and serve chilled.

Note 1: If not used within 48 hours, this turns into coconut vinegar.

Note 2: Do not close your bottle / carafe with a lid (even when it is in the fridge) - use muslin cloth or leave open.  If the lid is on too tight, there is a chance of the bottle exploding due to the gases being produced by the action of the yeast.