Toddy Chicken Kallu Recipe, Sabji, How To Make Toddy Chicken Kallu Recipe

Palm Wine Chicken  popularly known as Toddy chicken is a wonderful, intoxicated chicken dish. Simple to prepare, rustic and bursting with robust flavours! This dish is made with chicken and spices cooked together in Palm Wine to make a amusing and appetizing dish. Toddy chicken tastes best when eaten with rice.

Palm wine is known as Toddy in southern India which is an alcoholic beverage created from the sap of various species of palm tree such as the Palmyra, date palm and coconut palms. Apart from Asia and Africa, toddy is also consumed in Sri Lanka and Myanmar. Generally prepared to cater to alcoholic who drink toddy or palm wine at the toddy compound (place where toddy is sold).

Must be a brilliant dish that out-beats other types of cocktail snacks (like Chicken pepper fry, tandoori chicken, chicken tikka etc) prepared in most restaurants as this dish does not have the hassle of cutting onions as they are not used in making of this dish. This dish is prepared in an earthen clay pot, without adding any oil; just dumped in some ginger garlic paste adding the chicken pieces and spices mixed in and cooked with palm wine only.

It is extremely a rustic method of cooking in most rural areas but flavourful and delicious to eat. Palm Wine/ Toddy Toddy is one of the popular and common traditional local Indian beverages extracted from either a coconut tree or a Palm tree flower. This drink is known as Kallu or Toddy in the states of Andhra Pradesh and Kerala while other regions have different local names.

The toddy (fresh toddy with fermentation) tasted in the early mornings is sweetish to taste, warm, milky white, heavy and after fermenting becomes vigorously effervescent alcoholic beverage. Generally the strength of alcohol is like wine and not too strong. In rural areas of Andhra Pradesh, the toddy has a special place in most traditional ceremonies and celebrations such as marriages, burials and settling disputes.

It is normally taken among the lower income people. Fresh unfermented Toddy is also believed to be good for health, eyesight and serves as an excellent sedative, mild laxative relieving constipation. Too much fermentation gives sour taste. So the best time to drink the toddy is before it gets sour taste or immediately collected from the tree. There are various recipes that you can prepare from Toddy.

It can be prepared in a number of ways that differ from region to region or country to country and besides being an alcoholic drink; it is also used in the preparation of a soft variety of idli. The kallu is considered to have a short shelf life, but can however be refrigerated to extend its life. You could also add spices in the drink so that it gives a distinct taste.

Culinary use of Toddy Vellai Appam (Pal appam), a very popular local hopper is prepared in the state of Kerala, India. Toddy is mixed with rice dough and left over night to aid in fermentation and expansion of the dough causing the dough to rise overnight, making the bread soft when prepared. It is also used in the preparation of a soft variety of Sanna, which is famous in the parts of Karnataka and Goa in India.

How to make Palm Wine Chicken (Toddy Chicken):

Ingredients:

Directions: Take crushed ginger garlic in a hot pot, add chicken, coriander powder, cumin powder, garam masala, turmeric, chilli powder, salt, and add toddy mix it well, Cover the pot with a lid and cook it for some time, add chopped coriander, switched off the flame and serve it.

Serve this with rice, chapattis. I am sure you must be curious and amused for preparing this delicious, luscious and wonderful dish to taste the juiciness of toddy Chicken.

Do try and enjoy the making of this dish at:

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