Wash rice and cook it in the proportion 1 : 2.5 ie 1 glass rice 2.5 glass water.The cooked rice grains should be separate,not mushy.Once cooked, spread the cooked rice on a wide plate.This will make the grains separate further & also helps to cool quickly.Allow the rice to cool completely.
Wash the raw mango , deskin ( optional ) & grate it.
Heat oil in a thick bottom pan / kadai. When oil is hot, add mustard seeds,urad dal, channa dal and ground nuts. When mustard seeds splutter nicely, add green chillies, red chilly and curry leaves. Saute.Add turmeric and salt.
Add grated raw mango & sauté it for few secs only (mango gets cooked really fast, keep this as less as possible).
Add coconut and coriander ,switch off. Mix everything nicely.Transfer it to small bowl .** refer notes
Add cooked cooled rice to the pan.Add little quantity of prepared raw mango masala initially.Mix them thoroughly & gently. Ensure no rice lumps are formed.Taste test. If you feel its little bland add the remaining masala and mix .
Tangy Raw mango rice is ready to serve. Serve at room temperature as such or with papad / raitha.
**Few raw mangoes will be too tangy. So its better to add masala to rice in small portions , mix and taste ; rather than adding whole quantity at once. If you feel its bland , you can always fix it out easily by mixing the remaining masala .
Above masala of raw mango ( after tempering and frying ; without coconut ) stays fresh without fridge upto a week . You can do more quantity and use as and when required .This helps your hubby too , in case he has to manage home in your absence .
Once the rice is cooked , transfer it to wide plate ,spread gently and allow it to cool. This way the rice grains get separated and eases uniform mixing.Rice has to be cooled nicely mixing with the tempering. Else lumps will be formed and dish becomes sticky . DONT FORGET IT ..
Instead of grating , you can also grind raw mango and green chilli to paste and later add it to the tempering.