Firstly, in a Tawa dry roast 3 cups thin poha on medium flame. alternatively, microwave for 1 minute or keep under a hot sun for 30 minutes.

roast until poha turns crisp. keep aside.

Now in a large Kadai heat 2 tbsp oil and roast ¼ cup of peanuts to golden and crunch.

also roast 2 tbsp pottukadalai, 10 cashews, and 2 tbsp dry coconut on low flame.

now add 1 tsp mustard, 1 tsp cumin, 2 dried red chili, pinch hing, and a few curry leaves.

Saute and splutter the tempering.
Now add ¼ tsp turmeric, ¼ tsp salt, and 1 tsp powdered sugar.

furthermore, add roasted poha and mix gently.

finally, serve poha chivda or store in an air-tight container for a month.