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

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

Step 2: Place a heavy bottomed pan over medium heat, dry roast the whole wheat in batches until you get a nutty aroma

Step 3: This takes about 8 to 10 minutes

Step 4: Once done, remove from the pan and keep aside

Step 5: In the same pan, roast the dry coconut for about a minute until it turn warm and crisp and the moisture goes away

Step 6: Take care not to allow it to turn brown Once done, remove and keep aside

Step 7: Next, heat a teaspoon of oil, add the fenugreek seeds and allow it to crackle

Step 8: 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

Step 9: Once done, turn off the heat

Step 10: Allow all the ingredients to cool

Step 11: Once cooled, we will first blend the wheat germ in the mixer grinder until you get an almost coarse powder

Step 12: 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

Step 13: Once done, check for salt and spices and adjust to suit your taste

Step 14: The Godhi Chutney Podi is ready

Step 15: Store this podi in the refrigerator and use it as required

Step 16: Serve the Godhi Chutney Podi along with steaming hot rice topped with ghee or sesame oil

Step 17: It makes such a perfect comfort food

Step 18: You can serve it with Akki Roti