Vallarai keerai thuvaiyal / Brahmi Chutney is a delicious side dish with lot of health benefits. This vallarai keerai thuvaiyal/ chutney is prepared with Brahmi leaves/ Vallarai keerai, onion, tomato, coconut, chili, tamarind and lentils. Yes as we all know that all the green leafy veggies are rich in iron […]
Ridge gourd chutney/ Peerkangai chutney/ Beerakaya pachadi is a yummy, spicy and slightly tangy chutney loaded with the goodness of Ridge gourd. This chutney/pachadi can be prepared in jiffy. It involves handful ingredients in its making. This peerkangai chutney might sound a little different; as it is made with vegetable itself, […]
Carrot chutney is a quick to make spicy, little sweet, slightly tangy, nutty flavored and most importantly yummy chutney with appetizing orange color which can be served along with Rotta Idli, Dosa and Kuzhi paniyaram. A little tweak to the regular onion chutney recipe will make all the difference, in […]
Brinjal gojju chutney/ Brinjal chutney is a spicy, flavorful and little tangy side dish usually served along with Idli, dosa or hot rice. This brinjal chutney can be made very quickly as it calls for some simple ingredients in its making yet resulting in delicious chutney. I have used purple […]
Bottle gourd chutney/ Sorakaya pachadi is a spicy, lightly tangy and delicious pachadi/ chutney that goes well with white rice, idli or dosa when served with little sesame oil. This pachadi/ chutney can be prepared in no time with handful ingredients. We always make dishes like these with bottle gourd/ […]
Vadagam chutney is an easy and quick to make delicious chutney. Vadagam is a readymade sun dried seasoning. This chutney is prepared with vadagam, coconut and fried gram dal. Yes this chutney uses no fresh onion/ tomato so its super quick to make and still tastes delish. This is how […]
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.
