Mamidi Tandra Recipe / Aam Papad is a delicious form of dried mango jelly that is very, very traditional in the Andhra Pradesh. Made with fresh mangoes, this is surely a winner with all age groups.
If you have ever been Andhra Pradesh or have happened to pass through it by train, you will notice that this Mamidi Tandra is sold even in the railway stations. It is a very famous dessert from the South Indian State of Andhra Pradesh.
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Known for it’s delicious mangoes, the Mamidi Tandra Recipe / Aam Papad is another jewel in the crown for Andhra. My dad would get the famous Mamidi Tandra Recipe / Aam Papad from the city of Vijayawada. It has a slightly crispy texture on the bottom and the soft jelly on top. I love the crispy papad with it’s crunch.
We hardly get the Mamidi Tandra Recipe / Aam Papad here and even if by any chance we find it in the market, it is so exorbitantly priced, that I don’t even think of buying it. However making the Mamidi Tandra Recipe / Aam Papad is as easy as it can be. Once you see how easy it is, you will never buy it from outside or crave for it.
Mamidi Tandra means Mango jelly in Telugu. As it is very famous part of the Andhra culture, I have decided to stick to it’s Telugu Name. When Abba would bring the Mamidi Tandra / Aam Papad from Andhra, (I don’t remember ever having bought it in Tamil Nadu, strangely) I would simply attack it first. I used to love, and still do, eating it by removing each layer of it. That’s just the way I love it.
Making this mamidi tandra recipe / aam papad recipe is so easy that you will be amazed at it. I think one of the main reasons why it is popular in Andhra is the fact we get lot of good quality mangoes there, especially from the gardens of Ulwapad. If you have ever eaten a mango from Ulwapad, a town in Andhra Pradesh, you will never forget it’s taste and you will never like any other mango in the world.
Abba used to get lot of mangoes from there. Couple of years ago, he sent it to Dubai too. And, boy!! Haven’t I forgotten how amazing it tastes and how no other mango can ever match it. The mango was so big that my whole family enjoyed one mango completely. Nothing can match the tastes that we get from the Ulwapad mangoes.
And the second reason could be the fact that it is pretty hot during summer in Andhra, and that is the season when we get mangoes too. As it needs to dry out in the sun, the mangoes and the weather must be a perfect combination for it to be so famous in Andhra Pradesh.
Well, in the sun department, we in Dubai score too. Nothing can beat the heat of the desert in the Summer. With the summer on us and the sun is majestically shining on us with it’s mighty glory, I can at least make the best use of it and make some mamidi tandra recipe / aam papad recipe with it.
So let’s keep all the stories aside and start with the mamidi tandra recipe / aam papad recipe
What You Need:
- 2 cups mango puree, preferably totapari or any othe rmango of your choice
- 1 cup sugar, You can even substitute with grated jaggery
- ghee for greasing the plate
How To Make:
- In a pan, add the mango puree and sugar. Stir and cook on medium low heat till it is reduced to half in quantity.
- Take a large plate or a plastic sheet. Apply the ghee to grease the plate.
- Pour the mango mixture on the plate spread to make a thin layer.
- Place this spread in the sun for couple of days or till it dries. I find it gets perfectly dry within a day. Depending upon the amount of sun and heat you get, it will take a day up to four days to dry this mamidi tandra.
- Once dry, cut them into your desired shapes and enjoy.
Signing off until next time,
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