Sift the Poha till most of the dusty powder has separated.
Sprinkle the poha with milk water/coconut water just enough to wet it (not soaking wet).
Combine onion, green chilies, coconut, lime juice, sugar, and salt together.
Take a large container or deep plate. Lay half the poha on the bottom of the plate.
Arrange the onion-coconut mixture over the poha. Repeat the poha-onion layer again.
Prepare the tempering. Heat oil in a small pan. Add mustard seeds, curry leaves, and hing.
Pour this tempering over the top layer. Place a plate big enough to cover the layer and press it down with heavy weight. Leave the weight for atleast 15-20 minutes till the poha softens.
Before serving, fluff up the layers so everything is mixed well.
