Mamidi Tandra is a traditional Indian snack. It is a fruit leather made out of mango pulp mixed with concentrated sugar solution and sun dried. It is a part of the South Indian and North Indian cuisine and is available is numerous varieties all over india. Mamidi Tandra is sweet, although it is available in different other tastes. It can be preserved for months making it popular in the off season of mangoes. A village named Atryapuram in Rajahmundry is popular for mamidi tandra.
Mango pulp is mixed with potassium metabisulfite and spread on trays to dry in the sun. After the first layer dries, another layer is spread over it and allowed to dry. The process is repeated until the desired thickness is reached. The thickness varies depending upon the quality of mango pulp used. When this thickness is reached the Mamadi Tandra is cut into pieces and wrapped in oiled paper or into different packages. Mamidi Tandra is widely exported .
This pot is heated on fire lit with palm leaves. The rice of jaya variety is soaked for 2-3 hours. Then its finely ground into liquidy mixture. It is just like starch water. The Pot specially made for making this paper sheets is put inverted on the low fire made with palm leaves. A fine muslin cloth of handkerchief size is dipped in the starch water and quickly pulled on the hot pot . Due to heat this starch comes out as a thin and transparent paper. This paper sheets or pootharekulu are later rolled with sugar or jaggery.
Atreyapuram a small village in East Godavari district of Andhrapradesh is very famous for pootharekulu. Here every women in the village is busy with preparation of pootharekulu which are exported to different states of the country and also abroad.
It has become a cottage industry and has been flourishing here for almost three generations. Apparently, one old lady while cooking suddenly hit up on the idea of making good use of starch that come when cooking price. She extracted it, added sugar and ghee to it and thus was born the humnble Pootarekulu.