Cook rice and let it cool in a flat dish. Keep it aside.
Make the masala – Add red chillies, grated cocout, turmeric, asafetida powder and mustard seeds along with half the mango that is grated. Blend till it becomes a paste. Leave aside.
To temper – Heat oil in a frying pan and add curry leaves, red chilli, chana dal and mustard.
Once the mustard splutter insert peanuts. When the dal becomes golden, add the rest of the mango.
Sauté for a couple of minutes on medium flame till mango is done. Then put in the masala. Cook a little till there is no raw smell.
Turn off the flame and keep aside.
Once rice is cool then add some curry leaves and salt as per taste.
Add in masala gradually till all are well mixed.Serve extremely hot.