Rinse the poha in a colander under running water for a few seconds. Gently fluff the poha with your fingers, making sure it's evenly moistened. Set it aside.

In a pan or kadai, heat oil over medium heat.

Add mustard seeds and let them splutter. Then, add cumin seeds, asafoetida, and fenugreek seeds (if using). Sauté for a few seconds until they release their aroma.

Add the finely chopped green chillies and curry leaves to the pan. Sauté for a minute until the chillies become slightly tender.

Now, add the finely chopped onions to the pan and sauté until they turn translucent.

Add turmeric powder ,a pinch of black pepper, salt. Mix well to coat the onions and spices evenly.

Lower the heat to medium-low and add the moistened poha and sugar(Add sugar to balance the flavors. The sugar is optional, but it adds a delightful sweetness to the dish.) to the pan. Mix gently and ensure that the poha is well combined with the spices. Be careful not to break the poha while mixing.

Cook the poha for a few minutes, stirring occasionally, until it is heated through and well blended with the spices.

Finally, garnish the poha with fresh grated coconut and finely chopped coriander/cilantro leaves.

Serve the hot and flavorful poha with a side of fresh yogurt, lemon wedges, or your favorite chutney.

Enjoy the delightful and comforting Poha for a satisfying breakfast or a quick snack!