Wash the Poha under running water and allow it to drain in a colander.

In a large mixing bowl, combine the drained Poha, chopped cucumber, grated coconut, pomegranate seeds, curd, salt, and sugar.

Heat ghee in a tadka pan over medium heat.

Add cumin seeds, curry leaves, peanuts, and chopped green chilies to the pan.

Stir-fry the ingredients for about a minute until fragrant and the peanuts are lightly roasted.

Pour the tempering over the Poha mixture and mix well to combine.

Serve the Gopalkala immediately or chilled.