You can always drink toddy from a bottle in Kerala. But it’s nothing like having neeru, the unfermented sap, straight from a tapper’s jug
If you are a foodie, a mandatory part of the Kerala experience is a trip to a toddy shop for kallu, a fermented coconut liquor, which is served with helpings of fried fish and boiled tapioca.
This Documentary, produced as a part of Documentary project of CREO Valley School of Film and Television, throws light on the Toddy culture. Toddy is not only a local drink to be cherished ,but a cultural part of most parts in Kerala. This video talks about the interdependence of Toddy tappers and Toddy shops providing perfect relaxation to the people in Kerala.
Script and Direction: Ayyappan Suresh, Vishnu Mohan
Production: Vishnu Mohan, Ayyappan Suresh, Kanishka Sharma
Cinematography: Jayanth Prakash, Ayyappan Suresh
Editing: Vishnu Mohan, Ayyappan Suresh
Music: vishnu Mohan Narration
Script: Ananya
Narrator: Vishnu Mohan
Associate Director: Kanishka Sharma
Sound Recording and Mixing: Bharadwaj Kalyan
Drone operator: Varun Iyengar
Still Photography: Jayanth Prakash
Poster design: Sidharth Anoop KP
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COCONUT TODDY TAPPING METHOD IN KERALA | Coconut Toddy making Process
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