Wash and soak the rice for 20mins and then boil in equal quantity of water. Keep aside the boiled rice.
For tempering heat up oil in a pan, add mustard seeds and dry red chilly. When they crackle add asafetida powder and saute. Then quickly toss in curry leaves, grated coconut and chopped raw mango.
Sautefor a minute over a medium heat, and then toss in the rice. Sprinkle salt and mix well.
For the tempered yogurt whisk the yogurt with salt and chilli powder. Heat oil and sautethe garlic till brown. Immediately temper the yogurt with browned garlic and oil. Serve cold yogurt with hot mango rice.