Recipe repost-Kanda poha for a rainy day

 Grey skies, rain pouring down in sheets, chilly winds, Pakodas fresh off the stove, and piping hot adhrak chai, not to mention the holidays at school. Bliss it was to be in Mumbai on a rainy day. especially as it meant putting my feet up and relaxing with a good Enid blyton, while mummy dished out yummy stuff to eat. Those were the days!!!
Here in Bellevue, rainy days mean, poor me slaving over the hearth in order to dish up yummy stuff ( Now I'm the mommy you see!), and DH and me taking turns entertaining our highly energetic 21 month old, while the other gulps down  the contents of the plate before it's knocked off our hands.
In mumbai, the contender for the perfect food on a rainy day is a close race between pakodas, vada pav and kanda poha. So after making pakodas for the nth time ,or, atleast every rainy  Saturday uptil now. This weekend I decided to make kanda poha, the way it was taught by my friend Deepa's mom. Thank you aunty for the wonderful recipe

 Makes appx 2 servings

1 onion chopped fine
2 green chillies chopped fine
2 cups thick poha (you can get this at any Indian grocery store)
a few sprigs of cilantro chopped
2 tsp sugar
Salt to taste
1 tsp lime juice

For tempering
1 tbsp cooking oil
6-8 peanuts
1/2 tsp mustard seeds
1/2 tsp cumin seeds
1 or 2 dried red chillies
A pinch of asefotedia 

Wash the poha and set it to drain in a colander. leave it aside for 15 -20 min. (I usually use that time to chop the onions and thr chillies ). Heat oil add peanuts. When peanuts begin to brown, add cumin seeds, mustard seeds and red chillies. When mustard seeds begin to pop add chopped onions, chillies, turmeric and Salt. Sauté on low flame until onions are tender. Finally add the poha, cilantro and sugar. stir thoroughly and cook covered for 2 min or till poha loses it's raw taste. Enjoy with some coconut chutney

Coconut chutney for Poha
1 cup fresh grated coconut
4-5 green chillies
1/4 tsp tamarind extract
1/4 tsp turmeric
Salt to taste

For tempering
1/4 tsp Cumin seeds
1/4 tsp Mustard seeds
1-2 dried red chillies
A pinch of asefotedia
3-4 curry leaves
For the chutney
Grind coconut, tamarind paste, salt and turmeric together. Add enough water and grind again to make a smooth paste. 
For the tempering
Heat oil. Add cumin seeds, mustard seeds, red chillies and asefotedia. When mustard seeds begin to pop add curry leaves. Immediately take off heat and pour over chutney