Toddy also called Neera, or palm nectar, is a sap extracted generally before sunrise from the inflorescence of coconut palms and used to quench thirst. It should not be confused with the juice made from palm fruit. Neera is sweet, oyster white in colour, translucent, high in nutritional value, and susceptible to natural fermentation at ambient temperature within a few hours of extraction. Once fermented, Neera becomes toddy and have an alcohol content of 3%.
Toddy and a variety of fish delicacies with steamed tapioca is once the rich man’s platter in Kerala. The abundance of rivers and lakes enable a variety of fish based foodstuffs in Kerala. Pearl spot fish or ‘Karimeen’ is the chosen dish for the natives as well as for the visitors. Kumarakom is famous for its fish varieties especially from the Vembanad lake.