Start with making the Khara Bath masala powder. Dry roast the coriander seeds, urad, chana dal, dried red chillies, cloves, and cinnamon in a pan for 3 – 4 minutes or until their aroma is released. Transfer them to a grinder. Blend to a powder. Keep it aside.
In the same pan, dry roast the rava over low heat until it becomes light brown and a subtle roasted aroma is released. Transfer it to a bowl.
To make Khara Bath, heat ghee in a kadhai. Once the ghee is hot, add mustard seeds, white urad, ginger, asafoetida (hing), and curry leaves. Fry for 1 minute or till seeds start spluttering.
Add peanuts, cashew, and onion. Fry for 2 – 3 minutes. No need to brown the onion. They should become translucent.
Now, add vegetables, salt, turmeric, and roasted rava. Fry again for 1 minute.
Add water, homemade khara bath masala powder, and continuously stir the upma in circular motion to avoid lump formation.
Once the rava upma starts bubbling, reduce the heat to lowest setting, cover it with a tight lid, and cook for 10 minutes or until all the water is aborbed by the semolina.
Once semolina is cooked, add ghee, grated coconut, lemon juice, and chopped coriander leaves. Mix nicely. Turn off the heat. Cover the upma with a lid and let it sit for 5 minutes.
Serve Khara Bath warm with coconut coriander chutney.