Kothavarangai kara kuzhambu/ Cluster beans kara kuzhambu is a delicious gravy/ kuzhambu prepared with cluster beans in tamarind extract is spicy, mildly tangy loaded with flavors of shallots and garlic. This is a simple, easy and quick to prepare gravy/kuzhambu that serves to be one of the monthly lunch preparations […]
Fish curry with coconut milk/ Thengai paal meen kuzhambu is a very delicious and vibrant colored dish that is a real treat for for both eyes and mouth. Fish curry with coconut milk tastes very different from regular fish curry/ fish kuzhambu due to addition and deduction of few ingredients […]
Cabbage pappu/ cabbage dal is a super easy and quick to make one pot curry prepared by pressure cooking moong dal, onion, tomato and cabbage till mushy and to which finally a tempering made with Sun dried chilli/ majiga mirapakaya/ mor milagay and mustard seeds is added to enhance its […]
Carrot kootu is tradition south Indian curry/gravy prepared by cooking chopped carrot in mashed toor dal and moong dal mixture. Adding freshly ground coconut mixture adds to the taste and flavor of this dish. This zero level spicy gravy is one of the healthy and delicious gravies that I completely […]
Manathakkali vathal kuzhambu/ Vatha kuzhambu is a very traditional dish of Tamil Nadu prepared by cooking dried vegetable manathakkali (also called black night shade in english) in spicy and and tangy tamarind extract. This vathal kuzhambu is very tasty with unique flavors compared to the regular kuzhambu due to the […]
Instant sambar/ Fried gram dal sambar is a really quick and easy to make sambar recipe which takes only 10 minutes to make and is an amazing replacer of regular chutney and sambar. Instant sambar is usually served along with idli/ dosa or any batter oriented breakfast, so it can […]
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.
