Kanda poha

When the poha have softened nicely, sprinkle the turmeric powder, sugar and salt evenly on the poha. Gently mix with a spoon or with clean fingers.

Roast the peanuts in a small frying pan till they become crunchy with a few blisters on the peanut skins. Set aside.

Making Kanda Poha

In a heavy kadai, heat oil.

Add mustard seeds to the hot oil.

If there is no oil, then add 1 tablespoon oil and heat it gently and then add the mustard seeds.

When the mustard seeds splutter, add the cumin seeds.

Then add rinsed poha. Mix gently with the rest of the sautéed ingredients.

Cover the pan tightly with a lid for the poha to get steamed for about 2 minutes on low heat.

Remove the lid and check the taste and if required add more salt and sugar.

Turn off the heat and cover the pan tightly with a lid for the poha to get steamed for a few minutes.

Remove the lid and garnish with chopped coriander leaves and grated fresh coconut.