Dry-roast the poha in a kadai over medium heat till crisp. Transfer to a bowl and set aside.
Heat the oil in the same kadai; add the curry leaves, green chillies, sesame seeds, peanuts, roasted chana dal and dried coconut and sauté over low heat till they change colour.
Stir in the turmeric powder and chilli powder. Add the poha and mix gently so that the poha flakes do not break.
Sprinkle powdered sugar and salt and mix well. Remove from heat and set aside to cool.
Place in an airtight jar. This chivda has a long shelf life.