Wash the rice and cook it until soft but not mushy. Spread on a big plate to cool.

Wash, peel and grate the mango.

Grind all the ingredients under 4. to a coarse paste.

Heat a kadai with oil, crackle the mustard seeds, add the channa dal, urad dal, groundnuts and fry until the dals turn golden.

Next add the dry red chilli, and finally add the hing and curry leaves.

Add the grated mango and a pinch of turmeric powder. Saute for about 2 to 3 minutes on medium flame.

Next add the ground paste and fry for a minute.

Finally add the cooked rice and salt. Mix well and remove from heat.