Godhi Chutney Podi Recipe (Wheat Germ South Indian Spice Powder)

Spicy dry accompaniment made with wheat germ, methi seeds, desiccated coconut and more

Kalyani Srinath
Godhi Chutney Podi Recipe (Wheat Germ South Indian Spice Powder)
158 ratings.

The Chutney powder is a very integral part of every South Indian home.  The spice powder is a condiment which is so versatile; it can be mixed with either rice or had with Akki Roti. For me and my sister, the version made by grandma was something we cherished. My grandma's recipe got passed down to me through mom. Among all her recipes was the Godhi Chutney Podi made out of whole wheat germs (Godhi in Kannada is Wholewheat). For all those spice lovers, this Godhi Chutney Podi is surely going to be a hit.

Serve the Godhi Chutney Podi along with steaming hot rice topped with ghee or sesame oil. It makes such a perfect comfort food.

If you are looking for traditional spice powders - then you must try - 

  1. Goda Masala Recipe
  2. Chettinad Rasam Powder Recipe
  3. Kolhapuri Masala Recipe
  4. Bisi Bele Bath Spice Powder

Course: Side Dish
Diet: Vegetarian
Equipments Used: Blue Leaf Mixer and Grinder
Prep in

10 M

Cooks in

30 M

Total in

40 M

Makes:

100 Grams

Ingredients

  • 1-1/2 cups Wheat Germ
  • 5 Dry red chillies
  • Curry leaves , 2 sprigs
  • 2 tablespoons Jaggery
  • 1/2 teaspoon Methi Seeds (Fenugreek Seeds)
  • 1 cup Dessicated Coconut
  • Salt , to taste
  • 1 teaspoon Cooking oil
  • 1/2 teaspoon Asafoetida (hing)
  • 40 grams Tamarind

How to make Godhi Chutney Podi Recipe (Wheat Germ South Indian Spice Powder)

  1. To begin making the Godhi Chutney Podi Recipe, first get all the ingredients ready and handy.

  2. Place a heavy bottomed pan over medium heat, dry roast the whole wheat in batches until you get a nutty aroma. This takes about 8 to 10 minutes. 

  3. Once done, remove from the pan and keep aside.

  4. In the same pan, roast the dry coconut for about a minute until it turn warm and crisp and the moisture goes away. Take care not to allow it to turn brown Once done, remove and keep aside.

  5. Next, heat a teaspoon of oil, add the fenugreek seeds and allow it to crackle. Once it crackles add the chilies and roast until it is crisp and finally add the asafoetida and curry leaves and roast for a few more seconds.

  6. Once done, turn off the heat. Allow all the ingredients to cool.

  7. Once cooled, we will first blend the wheat germ in the mixer grinder until you get an almost coarse powder. Add the remaining roasted ingredients along with the tamarind, salt and jaggery into the jar of the mixer grinder and blend to make an almost smooth powder.

  8. Once done, check for salt and spices and adjust to suit your taste. The Godhi Chutney Podi is ready. Store this podi in the refrigerator and use it as required. 

  9. Serve the Godhi Chutney Podi along with steaming hot rice topped with ghee or sesame oil. It makes such a perfect comfort food. You can serve it with Akki Roti.

Kalyani Srinath

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Last Modified On Tuesday, 28 March 2017 10:34
     
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