Wash the poha well, drain the water and soak in 6 cups water for 20 minutes.
After 20 minutes, drain in a colander and keep covered for 30 minutes.
In a large wok/kadai, heat the oil.
Splutter the mustard and cumin seeds.
Add the raw peanuts and stir on medium flame until they turn darker shade.
Add the curry leaves, green chillies, and saute until the curry leaves turn bright green.
Add the sliced onions, turmeric powder and salt. Stir well and cook covered for 5-7 minutes until the onions have softened.
Add the diced potato and toss well.
At this stage, add the well softened red rice poha, fresh coconut and stir until everything is mixed well.
Cover and let this steam cook for 5-7 minutes, until the poha is cooked but has a slight bite to it.
Switch off flame, add lemon juice and mix well.
Serve and garnish with coriander leaves and extra lemon wedges.