- Sugar and jaggery were mixed into the mango pulp to give it a sweet taste. The mixture was then dried in the sun to make a sweet – sour tasting and thick snack, aam papad.
- Appa might have chosen the ripest mangoes due to the following reasons:
(i) The ripest mangoes taste the sweetest.
(ii) The ripest mangoes have greater chances of spoilage.
- The step-by-step method by which the brothers made the mamidi tandra is as follows:
(i) The mangoes were peeled.
(ii) The pulp was taken in a large pot.
(iii) The pulp was strained through a fine muslin cloth, to remove the fibres.
(iv) The gur (jaggery) was crushed till there were no lumps.
(v) Sugar and jaggery were added in equal amounts in the pulp and mixed thoroughly.
(vi) The mixture was spread into a thin layer over a mat.
(vii) The thin layer was left to dry in the sun.
(viii) In the evening, the mat was covered with a clean saree, to avoid any dust.
(ix) The above steps were followed again and on the next day, another layer was spread over the previous layer.
(x) The whole procedure was followed for four weeks until the jelly grew four centimetres thick.
- The following table lists some of the food items made from ripe and unripe mangoes.