Hold it under running water, turn the colander, and wet all the poha. Poha should be moist. Add salt and sugar and red chilli powder. Set aside.
Dice onions, chop tomatoes, slit green chillies and chop coriander leaves.
Heat oil in a kadhai/ wok. Lower the flame to sim add mustard seeds and let them splutter.
Add cumin seeds, asafoetida (avoid if making gluten-free), and turmeric, curry leaves and green chillies.
On medium flame, stir fry the onion till translucent, add the tomatoes and cook till soft. Add the green peas (if using)and cook. Add a pinch of salt here.
Lower the flame and add the beaten rice mixture and mix well.
Check for seasonings. Sprinkle a tablespoon of water on top and cover with a tight-fitting lid.
Steam for about 4-5 minutes on low flame. Let this sit for 5 minutes.
Garnish with coriander leaves and serve hot.
Video
Notes
Notes:
If using potato cook it first before adding onions.
In case you plan to use peas add after the tomatoes.
How to serve:
Transfer to a plate and garnish with the coconut and some coriander leaves.