They should loose their crunchiness and when you break them between your finger, they should easily get crushed or mashed.
Now add sugar, salt and turmeric powder to the poha and gently mix.
Dry roast the peanuts in a heavy pan till they become crunchy.
Heat oil in the same pan.
Crackle the mustard seeds first.
Then add onions and saute them till they become translucent.
Add curry leaves and green chilies. Saute for half a minute.
Add the roasted peanuts and stir.
Add the poha and stir.
Cover and steam the poha for 2 minutes on a low flame.
Switch off the fire and let the kanda poha remain covered for 1 to 2 minutes.
Remove the lid and sprinkle some lemon juice, coriander leaves and grated coconut on poha.
Give a gentle stir and serve kanda poha hot with tea.
Texture: After rinsing the poha flakes, press a few flakes and if they get crushed or mashed easily then they are soft enough to be cooked. If they are dry or crunchy, sprinkle some splashes of water on them and gently mix.
Rinsing: I always rinse these flakes in a strainer or colander under running water and don’t soak them in water. Rinsing softens them easily.
Veggies: To make poha recipe more nutritious, add add boiled peas or grated carrots.
Garnish: I like to add grated fresh coconut but it is optional. Do add coriander leaves and do not skip them.
Type of poha: Both white and red poha can be added in the recipe.