Rinse the poha in a sieve under cold water for a full minute, moving it delicately so every grain is wet but not mushy.

Stir-fry the peanuts until they are browned and crunchy, then set aside.

Sizzle the spices, chiles, and curry leaves in oil, then sauté the onions until translucent before adding the potato cubes.

Steam the potatoes with a splash of water under a lid until they are completely tender.

Gently stir in the poha, turmeric, salt, lemon juice, and coconut; cover and cook on low for 10 minutes until the rice grains are hot and tender.