In a pan, add 2 tbsp ghee and 1 tbsp oil.

Then add ½ tsp mustard seeds, ½ tsp cumin seeds, 1 tsp chana dal, and some curry leaves. Sauté it.

Then add 2 tbsp peanuts and sauté till they become slightly golden brown.

Now add 1 cup chopped onion and sauté till it becomes slightly transparent.

Then add 2 tbsp green peas, 3 tbsp chopped carrot, and 3 tbsp chopped capsicum. Sauté it, cover, and cook the vegetables till they become slightly soft.

Now add 1 cup rava and sauté it on low flame till the granules puff up. It takes 7–8 minutes to roast rava on low flame.

Then add 1 small chopped tomato and mix well.

Now in a mixing bowl, add 3 cups buttermilk, 2 chopped green chillies, ½ tsp grated ginger, and ¼ cup chopped coriander leaves. Mix well.

Then gradually add the buttermilk mixture into the roasted rava and mix well.

Now add ½ tsp turmeric powder, salt to taste, and 1 tsp sugar. Mix well.

As the buttermilk gradually gets absorbed into the rava, add 1 tsp sambar masala and some coriander leaves. Mix well.

Then add 1 tbsp ghee, cover the pan, and cook the upma on low flame for 3 minutes.

Now the upma is ready. Add 1 tsp lemon juice and some coriander leaves. Mix well.

Serve the upma with neer chutney.

In a mixer jar, add 4–5 green chillies, 1-inch ginger, 5–6 garlic cloves, ½ cup coriander leaves, 10 mint leaves, 1 cup fresh coconut pieces, salt, 2 tsp roasted chana dal, a little tamarind, a little jaggery, and ½ cup water. Grind it.

Add the ground chutney into a mixing bowl, add 1 cup water, and mix well.

Now in a tadka pan, add 1 tbsp oil, ½ tsp mustard seeds, ½ tsp cumin seeds, a pinch of hing, 1 tsp chana dal, 2 dry red chillies, and some curry leaves. Sauté it.

Then add the tempering to the chutney and mix well.

Neer chutney is ready. Serve it with upma.