Taadi – the ancient drink produced in many hilly and coastal areas of Maharashtra, Madhya Pradesh, Tamil Nadu, and Andhra Pradesh, has a fascinating history. The drink, also known as palm wine, toddy, or kallu, is one of India’s oldest drinks , finding consumption since centuries. Various species of palm trees are used to produce this sweet drink and is also made in parts of the Caribbean, Africa, South America, and Southeast Asia. Let’s understand the history and legacy of Taadi.
What Is Taadi?
Taadi is also referred to as toddy or palm wine. It is a naturally fermented beverage made from the sap of palm trees. The sap is collected fresh from specific palm tree species and is then left to naturally ferment.
The product obtained – Taadi – has a sweet and tangy taste with a slight effervescence. The drink is quite refreshing and is a local favorite in tropical climates.
How Is Taadi Made?
Now that we know what taadi exactly is, let’s understand how the drink is made. The process of making Taadi begins with the tapping of the palm tree’s sap. Only skilled tappers perform this task as one requires years of experience. For extracting the sap, specific species of palm trees, such as date palms, coconut palms, and palmyra palms are used.
Next, it’s time to tap the sap! The tapper climbs the tree and marks an incision on the flower bud or trunk to release sap. The dripping liquid is collected in a container and the tapper descends down the tree.
Now that the sap is collected, it can be consumed just as it is. It is known by the name of ‘neera’ and is a sweet, translucent drink. In fact, it is widely consumed in many parts of Maharashtra, Madhya Pradesh, Tamil Nadu, Kerala, and Andhra Pradesh.
It is collected early in the morning or late in the evening for the freshest produce. Thanks to 0% alcohol, the drink is a popular summer drink, offering a refreshing taste on hot, sultry afternoons. Certain states like West Bengal and Odisha convert neera into other useful products like Palmgur by heating and caramelizing it.
The neera is then left to naturally ferment. The presence of wild yeast in the air naturally transforms neera into toddy or taadi within hours. Due to the fermentation, it also gains alcoholic properties.
Where Is Taadi Popular?
Taadi is commonly consumed in Central and South India. The Bhil community in Madhya Pradesh is known to produce and consume Taadi, where it also has plenty of cultural significance.
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The drink is also consumed in coastal regions of Maharashtra and Goa, both as neera and taadi. Along with that it is also consumed in Andhra Pradesh as ‘kallu’ and in Tamil Nadu. The drink contains about 4-6% alcohol, and the alcohol percentage increases the longer it is left to ferment.
The drink is widely consumed during special festivals or occasions and even available at local bars selling ‘desi’ liquor. It is also thought that taadi has several health benefits – it has probiotics and enzymes that foster gut health, when consumed in a moderate amount.
Summing Up
While taadi is a beloved drink amongst the locals who’ve preserved its heritage, it is facing stiff competition from high-end mainstream liquor. Drinks like taadi, apong, mahua, and lugdi, among many others, get sidelined as they’re thought to be of lower quality and substandard ingredients. However, there is growing interest today to preserve these lesser-known drinks that have been an integral part of India’s drinking culture.
FAQs
Is The Neera Drink Alcoholic?
No, neera does not contain alcohol. This makes it a refreshing go-to summer drink for almost everyone!
What Do We Call Tadi In English?
Tadi or Taadi is called ‘toddy’ in English. The term originated in British-ruled India in the 1610s.
Does Kallu Contain Alcohol?
Yes, kallu or taadi contains alcohol. However, it only has about 4 to 6% alcohol, which is comparatively less than many other alcoholic drinks.
