Pressure cook the rice for 2 whistles, keeping it slightly moist but not watery or soggy. When done and the cooker has let off steam, spread the cooked rice on a plate so that it does not become sticky.
While the rice is cooking, wash the mango well and grate it along with its peel (see the introduction above on the advantages of keeping the peel).
Mince the ginger, the curry leaves.
Slice the green chilies. Remove the stalk from the red chilies.
Grate the coconut.
Measure the mango and all the other ingredients so that they can be added quickly without risking burning them on the stove.
Heat the oil in a pan. Add mustard seeds, and after they crackle, add the sesame (ellu/ til) seeds. Sauté for 5 seconds while the seeds crackle.
Add kadala paruppu (chana dal). Sauté for 5 seconds on low flame and add the ulutum paruppu (urad dal). Sauté without letting the lentils blacken or burn.
Keeping the stove on low flame, add the dry red chili. Turn them over so that they fry uniformly.
Add the green chili slices and scald them.
Add the grated ginger, sauté, and add the curry leaves. I always mince curry leaves as they have a high nutritional value and otherwise they get discarded on the plate.
Add the peanuts, sauté for 2 minutes or till they are nicely browned and fried.
Add turmeric powder and then the hing powder, sauté for 2 minutes till the raw smell of the turmeric has gone.
Add the grated mango, stir and turn it so that it is all covered in the spices and oil.
Add grated coconut and salt and sauté for 2-3 minutes till the mango is cooked soft.
Add the cooked rice, and still keeping the stove on low, stir the rice gently for 3 minutes or so, without breaking or mashing the rice, until it is mixed with the mango and spices.
Serve hot with microwaved or roasted pappads and with a simple pachadi or raita. Tastes good when packed in the tiffin box to be had at room temperature.