You can add chopped, boiled mixed vegetables like peas, carrots, beans etc.

It tastes equally good with just tomatoes.

Rava - 1 cup

Onions - 2 – chop fine

Tomatoes - 2

Salt, haldi

Ghee - 1 tbsp

Grind together:

Green chillies - 6

Ginger - 1”

Garlic - 6 flakes

Khus khus - 2 tsp

To temper:

Oil + ghee - 2 tbsp

Mustard seeds - 1 tsp

Urad dhal - 2 tsp

Cinnamon - 1”

Cardamoms - 2

Cloves - 4

Pepper - 1 tsp

To garnish:

Cashewnuts - few

Curry leaves - few

Coriander leaves, chopped - 2 tbsp

Heat 1 tbsp ghee, fry rava for a few mts & remove.

Heat oil & ghee in a kadai & temper as given.

Then add curry leaves & onions.

When the onions are transparent, add the ground masala & haldi.

Now add 3 cups of water & chopped coriander leaves.

When it comes to boil, lower the flame & sprinkle the rava, stirring all the time.

Cook on a very slow flame.

Cut the tomatoes into 4 pieces.

Add to the mixture along with the cashews fried in little ghee.

Stir carefully so that the tomatoes are not mashed.

Add lime juice to taste.

Pour 1 tbsp of ghee all over & serve hot.

Chutney:

Coconut - ½ cup

Green chillies - 6

Ginger - ½”

Jeera - ¼ tsp

Salt

To temper:

Oil - 1 tbsp

Mustard seeds - ½ tsp

Red chilli - 1

Urad dhal - 1 tbsp

Onions, chopped - 1 tbsp

Grind green chillies, ginger, jeera & salt fine.

Add coconut & grind coarse.

In a small kadai, temper as given.

When the onions become brown, add the ground paste & switch off.

Do not boil & add lime juice to taste.

Note:

In the photo I have posted, I have added tomatoes & boiled corn.