Chapter 4: Mangoes Round the Year

Answer: To make mamidi tandra, sugar and jaggery was mixed into the mango pulp and dried in the sun.

Answer: Appa first chose the most ripe mangoes to be used for making the mamidi tandra because the riped ones contain more juice with less fiber.

• First of all, the brothers bought these items from the market, i.e., a mat made of palm leaves, a string made of coconut husk, sugar, jaggery, casuarinas poles.
• By using a mat and casuarinas poles they made a platform.
• Next they took out the mango juice from the ripped mangoes and filtered it through a fine cloth to remove all the fibres.
• Later they poured the thin layer of juice on the mat by spreading it all over and left it to dry.
• It was later covered with a sari to prevent it from dust.
• So every day they kept on adding layers to it.
• After four weeks a thick layer of golden cake of mamidi tandra was prepared.

Answer: In my house, with riped mangoes they prepare mamidi tandra, milkshakes. With unriped mangoes they prepare pickles and chutneys.

Answer: Different types of pickles that I know are mango pickle, lemon pickle, mixed vegetable pickle, amla pickle.