Kanda Poha

Rinse the poha in a colander under running water for a few seconds until moistened; ensure it doesn't become mushy.

Allow the poha to rest in the colander for 5 minutes; sprinkle salt and sugar over it during this time.

Heat oil in a heavy-bottomed pan and add mustard seeds until they splutter aromatically.

Add the raw peanuts and fry until they turn golden and crunchy for a textural contrast.

Mix the curry leaves and green chillies into the hot oil for a few seconds.

Add the finely chopped onions and sauté on medium heat until they turn soft and translucent.

Stir in the turmeric powder, ensuring it distributes evenly throughout the onion base.

Add the moistened poha to the pan and toss gently using a wide spoon to avoid breaking the delicate flakes.

Cover the pan and steam on low heat for 2 minutes to allow the flavors to merge and the poha to heat through.

Garnish with fresh coriander leaves, a squeeze of lemon, and a handful of fine sev before serving immediately.