Raw Mango Rice -- Mamidikaya Pulihora -- How to make Mango Rice

Thanks to my friend Geeta for raw mango rice: the recipe :)
Summer is heating up, so we get fragrant jasmines, water full of watermelons and of course mangoes. We get raw mangoes to make juice, dal, chutney, pickling and rice, and we get juicy mangoes to make juices, use them fruit salads, squash and make ice cream also. Let us feast with them this season at least once or twice a week.
Raw mango rice is a very simple and easy dish to make. This dish tastes like lemon rice only, but with more tangy taste.  It needs very less ingredients.

Ingredients:

Raw Mango - 1/2
Rice - 1 cup
Salt - to taste
Turmeric Powder - 1 tsp
Asafoetida - 1 tsp
Peanuts - fistful
Ginger - 3" long
Green Chillies - 5 to 7

For Tadka:

Oil - 2 tbsp
Mustard Seeds - 1 tbsp
Cumin Seeds - 1 tbsp
Bengal Gram - 1 tbsp
Black Gram - 1 tbsp
Red Chilli  - 2 or 3
Curry Leaves - fistful

Procedure:

Pressure cook rice for three whistles. Spread it in a wide plate and when rice is hot make a small whole in the middle and add grated mango.
Peel the skin of mango and grate it and keep it aside.
Heat oil in a kadai, add peanuts and fry them.
When turn to light brown color add all the ingredients under 'For Tadka'.
Once they started spluttering add green chillies, ginger and turmeric powder. Add asafoetida also.
Fry them for a while or till the chillies softens. This will take approximately 1 minute or less than that.
Now add this tadka to the rice. Add salt and mix well. Mix all the rice upside down so that grated mango and the tadka mixes well. 
Serve raw mango rice with curd.