Idli - 4 pieces
Curry leaves - 4-5
Mustard seeds - 1/4 teaspoon
Dry urad dal - 1/2 teaspoon
Green chillies, chopped - 1 (optional)
Podi Chutney - 1 tablespoon
Oil - 1 tablespoon
Salt to taste
Cut idli's into bite size pieces.
Heat oil in a kadhai and add the mustard seeds along with dry urad dal and curry leaves. Once they start releasing the nutty aroma.
Add the green chillies and idlies, mix well. Add the podi chutney along with salt and toss well. and fry for 2-3 minutes.