Cool the cooked rice over a bowl.

Peel and grate the raw mango, keep it aside.

Heat a nonstick pan and dry roast the dry red chilies, chana dal one after the other, finally add the freshly grated coconut. When the ingredients are nicely roasted, remove to a plate, and allow it to cool. Grind to a coarse powder when it cools down.

Heat the same pan, add oil, and temper with mustard, urad, chana, cashews, peanuts, and curry leaves along with chopped green chilies.

Saute for a minute, add grated mango, salt, turmeric powder, and simmer to cook for 5 to 7 mins until the mixture is cooked well.

Now add the cooked rice and mix well. Adjust the seasoning and finally add ground coconut powder.

Mix well and switch off after 5 mins.