Chapter 4: Mangoes Round the Year
खाये आम बारहों महीने (मामिडी तान्ड्रा एवं खाद्य संरक्षण)
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- Mamidi Tandra (मामिडी तान्ड्रा): Traditional Andhra Pradesh delicacy made from ripe mango pulp, jaggery, and sugar dried in layers under direct sunlight for 4 weeks (Aam Papad).
- Atreyapuram town: Located in Andhra Pradesh, famous for crafting authentic Mamidi Tandra.
- Food preservation techniques: Boiling milk prevents microbial spoilage; keeping cooked rice in a bowl placed inside a container of water; wrapping fresh coriander (धनिया) in damp cloth; keeping onions & garlic in dry open places.
- Glass jar sterilization: Jars and bottles must be thoroughly dried in sunlight before filling with pickles so that moisture is eliminated and fungus (कवक) cannot develop.
- Trap: CBSE states glass pickle jars are dried in sun to heat the oil. Correct: Jars are dried in sunlight specifically to remove all moisture and prevent fungal growth.
- Trap: CBSE pairs coriander with boiling. Correct: Green coriander is preserved by wrapping it in a damp cloth (गीले कपड़े में लपेटकर).
NCERT Core Facts: Food Spoilage & Preservation
Chapter 4 explores the biological factors that spoil food (moisture, warmth, fungus) and traditional indigenous preservation technologies.
1. The Story of Mamidi Tandra (Aam Papad)
- Location: Two brothers, Chittibabu and Chinnababu, live in Atreyapuram town, Andhra Pradesh.
- Ingredients: Made from the pulp of sweet, ripe mangoes mixed with equal quantities of jaggery (गुड़) and sugar.
- The 4-Week Sun Drying Process:
- A frame of casuarina poles and palm mats is set up in a sunny courtyard.
- Strained mango pulp mixed with jaggery is poured into a thin layer over the mat and allowed to dry in the sun all day.
- Every day for 4 weeks, a fresh layer of pulp is poured over the previous layer until the jelly grows to a thickness of about 4 centimeters, resembling a golden cake.
2. Indigenous Food Preservation Methods (Match the Following Table)
CBSE frequently tests candidates on this exact preservation matching matrix from NCERT Class 5 EVS:
| Food Item | Preserving Technique in Daily Life |
|---|---|
| Milk (दूध) | Boil it thoroughly before storage. |
| Cooked Rice (पके हुए चावल) | Put in a bowl and keep the bowl in a container with some water. |
| Green Coriander (हरा धनिया) | Wrap in a damp/moist cloth (गीले कपड़े में लपेट कर रखना). |
| Onion, Garlic (प्याज, लहसुन) | Keep it in an open, dry place with good ventilation. |
3. Why are Pickle Jars Dried in the Sun?
- Before pouring oil and raw mango pickles into glass jars, the jars must be thoroughly dried in the hot sun.
- CBSE Exam Question: Why are the jars dried in the sun?
- Correct Answer: To remove all traces of moisture so that fungus and mold cannot germinate, ensuring the pickle remains unspoiled for an entire year.
Test Your Mastery: Mangoes Round the Year
Authentic CBSE exam questions tested directly from this NCERT chapter.
Before filling pickles in glass jars, the jars are thoroughly dried in the sun. This is done to:
कांच के जार तथा बोतलों को उनमें अचार भरने से पूर्व सूर्य की धूप में अच्छी तरह सुखाया जाता है। ऐसा किसलिए किया जाता है?
Which of the following is the correct method to preserve green fresh coriander for 1–2 days as per NCERT?
एनसीईआरटी के अनुसार हरे धनिये को 1-2 दिन सुरक्षित रखने की सही विधि क्या है?
Why are glass jars dried thoroughly in the sun before storing pickles in CTET?
According to NCERT Class 5 EVS Chapter 4, glass jars are dried in the sun to remove all residual moisture completely, preventing fungal growth and spoilage of the pickle.
What is Mamidi Tandra and where is it traditionally prepared?
Mamidi Tandra is the traditional Andhra Pradesh name for Aam Papad, prepared from ripe mango pulp, jaggery, and sugar dried in sunlit layers over 4 weeks in towns like Atreyapuram.