Mambazha pulissery/ Mango pulissery is a sweet and sour side dish prepared with mango, curd and coconut in just 15 to 20 minutes. Super simple right? However simple it is to make this dish is unbelievably delicious and you wouldn’t regret trying it out. This pulissery is a traditional Kerala […]
Gongura pappu/ Sorrel leaves dal is a delicious, flavorful and tangy dish prepared with toor dal and gongura leaves originating from Andhra Cuisine. Its tanginess from gongura leaves/ sorrel leaves makes it stand out among other dal recipes. Gongura pappu/ Sorrel leaves dal / Pulicha keerai paruppu goes well with […]
Dal fry is an easy and quick to make comforting side dish prepared by adding mashed dal to flavorful tempered onion tomato mixture. Dal fry is traditionally made with toor dal/ tuvar dal and sometimes mixed with moong dal and masoor dal, but I have prepared this dal fry with moong […]
Vendakkai mor kuzhambu is simple and easy to make coconut based kuzhambu/ stew prepared with buttermilk and ladies finger/ vendakkai. Its taste and flavors are very distinct from the regular kuzhambu and can be prepared without much effort. Mor kuzhambu can be prepared with variety of vegetables and this recipe […]
Peerkangai Sambar is a quick and wholesome South Indian stew made with ridge gourd, toor dal, and tamarind. Inspired by restaurant flavors and perfected at home, this everyday sambar is ideal for rice, idli, or dosa—and comes with a sustainable twist using the veggie peel for chutney.
Lauki dal/ Bottle gourd lentil curry/ Sorakaya pappu is a delicious and easy to make dal/ lentil based curry prepared with bottle gourd as the name goes. I was extremely bored to prepare that same old sorkaya milk curry/ kootu (a coconut based curry) all the time with bottle gourd […]
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.
