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Soak the rice in water for 20 minutes and then drain.
Pressure cook the rice with water, salt and oil on high heat for 2 whistles.
When the pressure settles down, spread the rice on a plate or tray. To know more, swipe up!
While the rice is cooking, peel and chop raw mangoes.
Take in a grinder jar - chopped mangoes, dried red chilies, green chili, sesame seeds, peanuts, grated coconut and jaggery.
Grind to a semi-fine paste without adding water. Don't make a fine paste.
Heat oil in a pan and add peanuts.
Sauté peanuts on low heat, till they change color.
Bring the peanuts to the side of the pan, add mustard seeds and let them crackle.
Add curry leaves and dried red chilies, sauté till the chilies change color.
Add asafoetida and turmeric powder, stir well.
Add the ground raw mango-coconut-spices paste.
Stir and sauté on low heat for 3 to 4 minutes.
Season the mixture with salt.
Stir very well, remove the pan from stovetop and keep aside.
Add the sautéed mango-coconut paste to the cooked rice. Make sure the rice is at room temperature.
Gently, mix the rice with the mango-coconut masala.
Serve mango rice hot. For serving suggestions, swipe up!