Dry roast rava
Heat oil in a pan then add mustard seeds. Once it’s spluttered add chopped onion, carrot, peas, sweet corn n capsicum sauté till light brown colour then add green chilli and curry leaves and sauté gently.
Add 1/2 cup of beetroot juice and salt. When boils add roasted rawa slowly and stir simultaneously so that there will be no lumps.
Mix well and cook for 2 minutes cut off heat
Add lemon juice. Then cover it for 5 minutes. Sprinkle chopped coriander leaves serve hot with coconut chutney.