Godhi Chutney Podi Recipe (Wheat Germ South Indian Spice Powder)
The Godhi Chutney Podi is a delightful and flavorful South Indian spice powder made primarily from wheat germ, lending it a nutty aroma and a rich flavor profile that complements various dishes. This versatile podi is not only easy to prepare but also packed with nutrition, making it an ideal accompaniment for your meals, particularly when served with steaming hot rice, ghee, or sesame oil. Whether you’re looking to elevate your meals or enjoy a traditional comfort food, this chutney podi will surely become a cherished part of your culinary repertoire.
Ingredients
| Ingredient | Quantity |
|---|---|
| Wheat Germ | 1½ cups |
| Dry Red Chillies | 5 |
| Curry Leaves | 2 sprigs |
| Jaggery | 2 tablespoons |
| Methi Seeds (Fenugreek Seeds) | ½ teaspoon |
| Dessicated Coconut | 1 cup |
| Salt | to taste |
| Sunflower Oil | 1 teaspoon |
| Asafoetida (Hing) | ½ teaspoon |
| Tamarind | 40 grams |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 50 |
| Protein | 2 g |
| Carbohydrates | 10 g |
| Dietary Fiber | 2 g |
| Fat | 2 g |
| Sodium | 150 mg |
Preparation Time
| Time | Duration |
|---|---|
| Preparation Time | 10 mins |
| Cooking Time | 30 mins |
| Total Time | 40 mins |
| Servings | 100 |
Instructions
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Preparation: Begin by gathering all the ingredients and ensuring they are ready for use. This will streamline your cooking process and help you keep track of everything.
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Roasting the Wheat Germ: In a heavy-bottomed pan, place it over medium heat. Dry roast the wheat germ in batches, stirring frequently until you begin to smell a delightful nutty aroma, which should take about 8 to 10 minutes. Once done, remove it from the pan and set it aside to cool.
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Roasting the Coconut: In the same pan, add the desiccated coconut and roast for about a minute. The goal here is to warm it up and make it crisp while removing moisture. Be cautious not to let it turn brown; it should only get warm and dry. Remove from the pan and keep aside.
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Flavor Infusion: Next, heat a teaspoon of sunflower oil in the pan. Once hot, add the methi seeds (fenugreek seeds) and allow them to crackle. When they start popping, add the dry red chillies and roast until they are crisp. Lastly, introduce the asafoetida and curry leaves, roasting for just a few more seconds to release their aroma. Once fragrant, turn off the heat and allow all the ingredients to cool completely.
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Blending the Ingredients: Once cooled, transfer the roasted wheat germ to a mixer grinder and blend it until you achieve a coarse powder. Afterward, add the remaining roasted ingredients, tamarind, salt, and jaggery to the mixer grinder. Blend again until the mixture reaches a smooth and well-combined consistency.
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Taste and Adjust: Taste the Godhi Chutney Podi and check for salt and spices. Feel free to adjust these according to your preference, ensuring it suits your palate.
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Storage: Transfer the prepared chutney podi into an airtight container and store it in the refrigerator. This will keep it fresh and flavorful for an extended period.
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Serving Suggestions: To enjoy the Godhi Chutney Podi, serve it alongside steaming hot rice, generously topped with melted ghee or a drizzle of sesame oil. It pairs beautifully with Akki Roti, making for a comforting and satisfying meal that embodies the essence of South Indian cuisine.
Conclusion
With its simple preparation process and exquisite flavor, the Godhi Chutney Podi serves as a fantastic side dish, enhancing your meals and providing a burst of taste with every bite. Whether you’re a seasoned cook or a beginner in the kitchen, this recipe is a wonderful way to explore the rich traditions of South Indian cooking, making every meal a delightful experience. Enjoy the warm and aromatic flavors of this chutney podi as a staple in your home, bringing both nourishment and comfort to your dining table.
