A simple dish made with leftover idlis that can be served as an after school snack.
Take the cubed idlis in a bowl. Add ghee and Idli Milagai Podi and mix to coat.
Chop the onions, grate garlic, wash the curry leaves, finely chop the tri colored capsicum, grate the carrot and keep aside.
Heat ghee in a pan and roast cashews till golden brown. Drain and keep aside.
To the same pan , add the prepared vegetables and sauté till the onion turns soft.
Add chili powder and salt. Mix.Add a little water if the mixture is too thick.
Now tip in the cubed idlis. Mix gently.Cover and cook in low flame for a few minutes for the flavors to blend.
Remove the pan from the stove.Transfer to a serving dish.
Serve garnished with roasted cashew bits and chopped coriander leaves