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
Bawarchi of the Week
An IT professional, Sushmita loves spending time developing new recipes. Her hometown in Jharkhand is has always been an inspiration, and influences her cooking.