Onset of Mangoes and summer season go hand in hand. Who doesn’t love  MANGOES  ??? Be it Avakkai pickles, mango thokku, mango pappu, mango rice (list goes on and on) made in south India or the Aam ras or Mango Shrikand in the western states that is usually teamed up with  puris , the range of special dishes in the vast  Indian cuisine  is aplenty. These many sweet, savoury and spicy treats in the regional cuisines use mangoes as the core ingredient both in its ripe and raw forms. Today’s recipe for  Mamidikaya Pulihora or Raw Mango Rice (Andhra Style)  calls for mango in raw form. It is known by different names like  Mangai sadam  in Tamil Nadu or  Mavinakayi Chitranna  in Karnataka. Very abundant in summer, the green raw mangoes are used to substitute lemon and tamarind in many gravies, dals and pulihora. Sour when raw, sweet when ripe mangoes are a tasty delight to relish. Traditionally, Telugu families ref...