Cut the idlis into quarters. Heat oil for deep frying in a wok, pan or karai over medium heat.
When the oil is hot fry the idli pieces in batches till they are light golden in colour.
Keep the fried idli pieces on a kitchen towel(tissue) so that it soaks up the extra oil.
Allow the idlis to cool down a bit.
Mix chopped tomatoes, onion, coriander and pomegranate seeds in a bowl. Add ¼ tsp salt and ½ tsp cumin powder. Mix well.
Wash the mint leaves and mince it in a chopper along with the green chilli.
Add the mint chilli paste to the yogurt. Add ¼ tsp salt and ½ tsp cumin powder. Mix till its smooth.
To serve, put the fried idli pieces on a plate.
Drizzle yogurt over it.
Top it with the onion tomato mixture.
Add green and date tamarind chutneys.
Sprinkle nylon sev over it.
Sprinkle some podi masala and serve.
Adjust the spice and chutneys according to your taste.