Kanda Poha

Rinse 1.5 cups thick poha (flattened rice) in water until they soften. Use a strainer or colander to rinse these light rice flakes.

Don't rinse them too much.

Drain all of the water. The pohe should loose their crunchiness, and crispiness.

Add 1 teaspoon sugar (or as required), salt as per taste, and ¼ teaspoon turmeric powder to the pohe and gently mix with a spoon

Dry roast 2 to 2.5 tablespoons peanuts in a heavy pan until they become crunchy

Crackle the mustard seeds first. Use peanut oil or sunflower oil or any neutral flavored oil.

Next, add ½ cup finely chopped onions.

Add 10 to 12 curry leaves and 1 teaspoon chopped green chilies. Sauté for some seconds.

Next, add the roasted peanuts and stir.

Add the poha and gently mix.

Cover and steam for about 2 minutes on low heat.

Switch off heat and let the poha remain covered for a minute.

Sprinkle 1 teaspoon lemon juice, 2 to 3 tablespoons chopped coriander leaves and 2 to 3 tablespoons grated coconut.

Mix gently and serve.

Serve warm with chai or hot coffee.