Arachuvitta sambar/ Kadamba sambar/ Brahmin style sambar is a delicious and aromatic sambar prepared using freshly ground masala paste which is usually prepared at our home during pongal as this recipe is free from onion and garlic. This flavorful sambar holds grinding of a simple paste containing channa, dal, urad […]
Bonda mor kuzhambu/ Vada mor kuzhambu/ Majjiga pulusu is a flavorful vibrant colored buttermilk based gravy where urad dal bonda/ vada is drenched in it for more distinct taste. Adding coconut, ginger, toor dal and many other ingredients adds to the flavors and taste of this dish. Mor kuzhambu/ Majjiga […]
This chicken kuzhambu is a spicy, aromatic, flavorful and coconut based gravy prepared without using tomato is usually served with rice, chapati, dosa, idli and parotta. This simple and easy to make kuzhambu is distinct in taste due to the coconut paste used in the making. This is a little […]
Brinjal sambar is a very delicious recipe that I longed to make post delivery as I could not get hold of these green beauties in the store since then. So this week as soon as I found them, I rushed to buy them as it is my hubby’s favorite as […]
Drumstick sambar is a scrumptious dish prepared with toor dal and drumstick acting as main ingredients. Sambar can be prepared with lots of veggies and of course with lot of variations but the below recipe is a very simple and easy version of making of drumstick sambar which can be […]
Urundai kuzhambu/ Paruppu urundai kuzhambu is a spicy and tangy gravy with infused dal flavors. This kuzhambu/ gravy is prepared by adding steamed lentil balls in spicy tamarind gravy and cooked till the gravy/ kuzhambu thickens. The lentil ball is made with channa dal and toor dal which has lot […]
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.
