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Toddy is pungent smelling intoxicating Indian drink made from the fermented sap of the palm tree. This sap is called tari, which is sweet and non alcoholic.It is also called neera or padaneer. Neera is traditionally collected by neera tappers who climb to the palm treetops to retrieve the pots used for collecting the sap from the trees. It is then brought down to the ground, placed in wooden barrels and sent off to the distillery.

The fermentation of the sap or tari occurs due to the presence of naturally occuring yeasts in the sap. Upon reaching the distillery, the tari has already fermented. At the distillery, toddy is stored over a range of stillts. These stilts are differentiated according to the quality and quantity of toddy.

After distillation is done, the toddy is left to age in wooden barrels. After aging, the product is blended and filtered. Subsequently, it is bottled and sent off for selling in the market.
To improve the flavor of toddy spices are also added. Cinnamon and cloves are some of the very famous additives to the drink. .

Toddy is a popular drink in Tamil Nadu, Kerala, Andhra Pradesh as well as Sri Lanka.In Kerala, it is usually available at toddy shops, known as Kallu Shaapu.

Other than drinking, it is also an ingredient in many home remedies. It is mixed with honey or sugar and heated and is used as a cough and cold medicine.

Now a days, in Kerala, a non-alcoholic form of toddy called Kerasudha has been launched. Developed by the Kerala Agricultural University, kerasudha is sweet and non-alcoholic and can be consumed by women and children for whom toddy is forbidden.

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Dal moth is a spicy and crispy snack made from gram flour, asafoetida, turmeric powder, chili powder, moong, sugar, amchur, oil and salt. Its delicious and is popular as an anytime snack or serves as a very good tea snack. [See Recipe]

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