1. Cut the idlis into square shaped pieces and deep fry.
2. If you have refrigerated the left over idlis, you have to get them back to room temperature before frying.
3. In a pan, heat oil, add mustard and let it pop.
4. Now add finely chopped garlic and curry leaves and saute.
5. Add the onion and saute; add tomatoes and saute well, so that it gets mixed together with the onions.
6. Add salt, turmeric powder and mix well.
7. Now add the capsicum and saute well.
8. Add chilli powder and mix well.
9. Add the fried idli and mix well with the masala.
10. Add coriander leaves before switching off the flame.
11. Drizzle lemon juice over the kaima idli and serve.

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