In a mixing bowl, add sugar, salt, and Lime juice to poha and mix it nicely. Leave it aside for a few minutes
Then add in chopped onions, coconut, coriander, roasted peanuts to the poha mixture and set it aside for another few minutes.
Take coconut water and sprinkle it onto the poha mix. Increase or decrease the amount of coconut water as per personal preference.
For the tempering
Heat oil in a tempering pan. Once it is heated, add in mustard seeds followed by curry leaves and green chilies. Lastly, add asafoetida and shut the flame.
Pour the tempering on the poha mix place a lid and some weight on top so the flavors blend in.
Serve it right away with a garnich of fresh coriander, coconut and roasted peanuts
Notes
Typically, fried peanuts are used in the recipe. I prefer the roasted version.
A wide range of vegetables can be added to the classic recipe including carrots, beets, peas, etcÂ