Dry-roast the rava 4–5 min until light golden. Set aside.
Heat the ghee, temper mustard seeds and cumin.
Add hing, curry leaves, ginger. Stir 15 seconds.
Add carrot, cover, cook on low 3 min, then add tomato puree and jaggery. Simmer 4–5 min until the raw smell is gone and the puree thickens.
Add water and salt, bring to a boil.
Add the roasted rava in a slow stream, stirring constantly. Cover and cook 3–4 min until soft.
Rest 2 min, fluff, garnish, serve warm.
वैरिएशन: This is the Tamil Nadu "thakkali uppuma" style, traditionally spicier — keep chilli powder to a pinch, or skip it if spice is a personal trigger.