Chittibabu and Chinnababu live in Atreyapuram town in

Chittibabu and Chinnababu live in Atreyapuram town in Andhra Pradesh. The brothers spend their summer holidays playing in the mango garden, when the trees are full of fruits. They also like to eat with

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Getting back to the Story…. . • At home their mother cooks unripe mangoes in different ways.

She also makes many kinds of mango pickles which last through the year till the next mango season

One evening while having food Chinnababu said, Amma, we have so many mangoes. Make some Mamidi Tandra(Aam Papad) from them”

Their father said………. Making Mamidi Tandra needs four weeks of hard work. If you both promise to help us everyday for the next four weeks, we can make the Mamidi Tandra

• Both the brothers agreed to help. The next day both the children went to the market with their father. They bought a mat woven from the leaves of a palm tree, poles of casuarina tree, string made of coconut husk, some jaggery and sugar.

Amma found a sunny place in the back yard. Both the brothers made a high platform by using poles. They spread out and tied the mat on the platform

The next day, Appa chase the most ripe mangoes They took out the mango pulp into a large pot.

Then they strained the pulp through a fine muslin cloth , to remove the fibres from the pulp

Then Chittibabu crushed the jaggery till there were no lumps. They added the jaggery and sugar in equal amounts to the pulp

• Then they spread this pulp into a thin layer over the mat. The thin layer was left to dry in the sun

They repeated the procedure…. . Everyone helped…. .

For four weeks they added layer after layer until the jelly grew four centimetres thick and looked like a golden cake. Amma said, The Mammidi Tandra is ready. We can take it out and cut it into pieces tomorrow.

The next day , the mat was brought down from the platform. Mamidi Tandra was cut into smaller pieces. The brothers tasted it. WOW, how tasty!! After all we have also helped in making it. ””

You too have tasted samples of Mamidi tandra today…Think about this… In which season can we make it? What will happen if it rains? What other problems will you face if you were to make it? How is the one that you ate made?

- Fully ripe mango - Sugar - Lemon or lime juice or citric acid - Sodium or potassium metabisulfite - Glycerine for foods

• Aluminium or stainless steel pot with lid; trays. • Pulper. • Solar dryer. • Cellophane to wrap the bars.

• wooden spoon, • knives, funnel, • wooden chopping blocks, • an assortment of plastic containers • and kitchen cloth.

PROCESSING - Wash the mangoes and cut them in pieces.

Sugar: 10 -15% the weight of the pulp, according to the variety used. • Lemon juice: 2 spoonfuls per kilo of pulp. • Sodium or potassium metabisulfite: 2 g per kilo of pulp. • Mix and heat at 70 -80°C. • Remove the foam with the skimmer.

Place the mixture on aluminium or steel trays, at a ratio of 15 kilos per square metre of tray area.

List the advantages and disadvantages of making mamidi tandra by the traditional and modern methods