Question

Mamidi tandra takes.......... weeks to get ready to eat.
(1)1
(2)2
(3)3
(4)4

Answer 1

Hint: Mamidi tandra takes a complete one month to get ready to eat. It has to be dried very properly under the sun by considering all the precautions to prevent it from any harmful pathogens or dust where it is kept under the sun.

Complete answer:
Mamidi tandra takes four weeks to get ready to eat.
Process of the making of Mamidi tandra:
 -First, we have to choose the ripest mangoes. Then we have to take out the mango pulp into a large pot or a vessel that should be clean.
-Then the next step is to strain the pulp through a fine muslin cloth, to remove the fibers from the pulp. Till that time one should crush the gur which is also known as jaggery. It should be crushed until there are no lumps.
-Then we should add the jaggery and sugar in equal amounts to the pulp.
- The next step is to spread this pulp into a thin layer over any clean paper or even a mat will do. The thin layer should be left to dry in the sun. It should be taken care that the layer should be protected from the dust.
The next day again we have to take out some mango pulp. Then again added jaggery and sugar into the pulp. Then spread the pulp over the previous day’s layer.
-After four weeks, the mamidi tandra is ready to take it out and cut it into pieces.

So, the correct answer is ‘4’

Note: Mamidi tandra is known by many different names in different regions. Mamidi tandra is called by various other names that include aamba sadhaa (Odia), Aamta (Assamese), amawat (Hindi), Maanga Thera (Malayalam), mamidi tandra (Telugu), aamsotto (Bengali), and amba Vadi (Marathi). Traditional Aam Papad is available in different varieties.