Cook rice as you normally would and allow it to cool a little.
Grind fresh coconut, 6 red chillies and mustard together to a fine paste. Grate the raw mango and add it to the paste and continue grinding.
In a pan, heat the oil. Add mustard seeds. After the mustard pops, add chana dal and urad dal. After the dals are light brown, add Asafoetida (hing), curry leaves, turmeric and 2 remaining red chillies. Add the coconut paste.
Cook the paste for about 10 minutes on a medium flame until the oil begins to separate.
Shallow fry peanuts in 1 tablespoon of oil separately. Add the paste, peanuts and salt to the rice.