Add enough water. Rinse and wash poha nicely. Drain off the water.
Add some more water and soak poha for 10-15 mins.
After 10 mins, drain excess water and transfer the soaked poha back to the bowl.
Add thick curd to the soaked poha. Initially add only half the quantity of curd. Keep aside the leftover curd to be used later .
Add salt and mix well.
You will notice that.. in a few minutes poha would have taken in most of the curd. Add the remaining curd that we have kept aside and mix.
At any point, keep curd poha thin in consistency .. in few minutes poha will again absorb the curd and thicken.
To the mixing bowl, add chopped coriander leaves, chopped cucumber and pomegranate seeds/raisins/grapes whichever you like.
Prepare the tempering. To a small kadai add oil. Splutter mustard and urad dal.
Add broken cashew pieces and sun-dried chillie . Fry till golden brown .
Add chopped green chilli , chopped curry leaves and finely chopped ginger. Saute for a minute
Pour the tempering on the curd poha. Combine everything well.
If required add little water/curd/milk to adjust consistency.