A flavorful dum biryani made without onion or tomato, featuring tindora (ivy gourd), curry leaves, and a homemade fennel-spiced masala. This South Indian–style vegetarian biryani is layered, slow-cooked, and perfect for festive meals or no-onion cooking days.
Naval Pazham Chutney is a traditional Tamil chutney made with jamun fruit, coconut, and green chilli. Once made in village homes during peak summer, this chutney is now brought back as part of Sandyathome’s revival recipe series. Perfect with curd rice, dosa, or millet tiffin.
Inspired by traditional South Indian fish fry, this version uses salmon, tamarind, and crushed garlic. Spicy, crispy, and ready without long marination.
A forgotten Tamil coastal kuzhambu where prawns, brinjal, and drumstick simmer in a light coconut-jeera masala — gently spiced, soulfully simple, and perfect with hot rice.
A soft, wholesome idli recipe made with ragi flour and rava — no fermentation needed! This small batch is perfect for quick breakfasts or light dinners, ready in under 30 minutes.
Paruppu Urundai Mor Kuzhambu is a traditional Tamil kuzhambu made with steamed lentil balls simmered in a cooling curd and coconut gravy — perfect for summer lunches and no onion, no garlic cooking days.
Hello and welcome. I’m Sandhya—the hands, heart, and stories behind Sandyathome This blog was never planned. It began quietly—just like the way my mother and grandmother used to cook. No measurements. No books. Just feeling. Growing up, I didn’t realize I was being shaped by their everyday magic. The gentle clinking of ladles, the warm smell of curry leaves crackling in oil, the quiet hum of love in every dish—they stayed with me. I didn’t inherit written recipes. But I inherited something far deeper—the emotion of cooking, the way food could heal, gather, and speak when words fall short.
