This is where the good folks hung out. Revolutions and coups, poems and novels were plotted over glasses of freshly tapped toddy and plates of spicy beef fry. Films and politics were critiqued over kappa and fish curry. Few of these remain today and the sight of a board bearing the word ‘Kallu’ still floods one with a longing for that camaraderie and food.
The Toddy Shop is an ode to that old world charm. Here we raise a toast to all things good in life – literature and booze, cinema and conversation, music and memories, fiery poetry and, of course, flaming food.
We offer you the best of Kerala’s cuisine. Our recipes have been passed down from generations, and tell of family secrets and historic trade routes. The menu has been curated from our head chef’s family kitchen, old Syrian Christian households, and from Hindu and Muslim hearths across Kerala.
We can’t bring the backwaters to you. But we hope our food will transport you to a bench under a coconut tree as you smack the spices off your lips. And before you ask, no, we do not serve toddy. Not yet. While we work on that, why don’t you select another tipple or a refreshing nannari sherbet instead?
About The Chef
Subhadra Kutty (better known as Baby Aunty), our head chef, has over 30 years of experience in Kerala cuisine. Originally from the Malabar region in north Kerala, she moved to Delhi in the late ’70s. And soon enough gained a reputation for her traditional style of cooking. When she’s not leading the culinary team at The Toddy Shop or researching authentic recipes from Malayalee homes and toddy shops, she is found playing Scrabble.
Latest From Our Blog
- How to Prepare Inji Puli Ginger Curry
Inji Puli or Puli Inji is a popular and traditional dish prepared at Kerala. Unlike the different types of appam, this dish isn’t made every day or on regular intervals. It is specifically prepared on occasion of feast, also known as sadya. You get this dish in different flavors, so whichever is your favorite taste, you can try it. The flavors are sweet that comes from jaggery, spiciness from ginger, tartness from tamarind and so, it makes a perfect Keralan pickle.
It is little difficult for beginners to get this recipe right for the first time itself like the Puttu recipe. But gradually you will get the technique and will be able to get the best one prepared for yourself. The process actually is quite simple, just that it is little long process and you need to maintain the patience to prepare this delicious dish.
Puli Inji Recipe at HomePrep Time 15 minutesCook Time 25 minutesTotal Time 40 minutes
- ½ Cup Finely Chopped Ginger
- 250 g Tamarind Pulp
- ¼ Cup Jaggery
- 100 g Finely Chopped Green Chilli
- ½ Tsp Red Chilli Powder
- ¼ Tsp of Turmeric Powder
- ½ Tsp Mustard Seeds
- 2 Pinches Roasted Fenugreek Powder
- ¼ Tsp Fenugreek Seeds
- A Pinch Asafetida
- 3 Broken Dry Red Chilli
- 2 Sprig Curry Leaves
- 1 and ½ Cups Water
- A Pinch of Salt
- You will first take the tamarind and soak it for 10-15
minutes in hot water. Then, squeeze the tamarind extract to get the juice out of it while you filter of the tamarind. So, you get tamarind paste
- Keep the chopped ginger aside in salt water for around 5
- Now, take a bowl (kadai) or an earthen pot and let it heat
on a medium flame. Add in coconut oil into it. Once the coconut oil comes to boil, fry your chopped ginger in it until the ginger become brown
- Then, remove the ginger from the oil and let the oil wear
off for some time. After your ginger gets dry and cool, put it in the mixture grinder and crush it to become very fine
- Now, use the same pot and add in the tamarind juice, chilli
powder, salt and turmeric powder. Mix them all well and let it become a thick gravy
- Now, in this gravy, add in the jaggery water and stir it to
get mixed well. Let this mixture chill for some time
- Take another pan, heat some oil in it, pour in the remaining
ingredients and mix them well to get a brown gravy. Later add the tamarind water, mix well and finally, combine all the different mixtures and let it get thick on a medium heat flame
Amount Per Serving: Calories: 141Total Fat: 12gSaturated Fat: 0.8gCholesterol: 122mgSodium: 12mgCarbohydrates: 15gFiber: 23gSugar: 13gProtein: 10g
Let it cool and then serve the delicacy. You can also prepare the tasty Keralan speciality – Mutta Pathiri with us.