2 cup(s) uncooked rice
½ cup(s) peeled and chopped raw mango
1 cup(s) grated coconut
½ teaspoon(s) mustard seeds
½ teaspoon(s) each of asafoetida and turmeric powder
4 whole dry red chilli(es)
½ teaspoon(s) each of split black gram and split bengal gram (optional)
1 tablespoon(s) peanuts
1 sprig curry leaves
2 tablespoons ghee (clarified butter) / butter / oil
salt to taste
Cook the rice as usual for about 15 minute(s) or till it is cooked but firm. Spread it on a plate to cool.
Grind together, the raw mango, coconut, mustard seeds, half the red chillies, asafoetida and turmeric powders to a fine paste with water (as required).
Heat the ghee / butter / oil on medium level in a pan till hot. Fry the split grams, peanuts and remaining red chillies for about two minutes or till the grams are are lightly browned and aromatic. Drop in the curry leaves. Mix in the raw mango paste and put off the heat. Add the cooked rice, salt and mix well.
Traditionally ghee / clarified butter is used for this recipe. It enhances the taste and flavor of the dish.