Cook the pasta in boiling water, drain and keep separately.
Heat oil in a kadai, add mustard seeds, curry leaves and dried red chilli. When the mustard seeds start spluttering add the idli podi, then add the well-drained pasta and stir well until the pasta is completely coated in idli podi, add salt if required.
Switch off the flame. Serve warm with chutneys or sambar.
Recipe courtesy: Taste of Pearl City
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