Black chana kuzhambu/ Konda kadalai kuzhambu is a very easy and simple to make recipe prepared by adding cooked black chana in spicy coconut mixture. This kuzhambu / curry is prepared without using green chilli, dried red chilli or chilli powder and all the spiciness comes only from peppercorn making […]
Poondu kuzhambu is a spicy, tangy and very flavorful kuzhambu prepared in chettinadu style by grinding paste with onion, tomato and coconut. This kuzhambu became my favorite one since my pregnancy after trying lot of variations. Many people prepare this poondu kuzhambu/ garlic kuzhambu in different ways and methods but […]
Fish kuzhambu/ chepala pulusu/ meen kuzhambu is a spicy, tangy and mouthwatering recipe usually accompanied with rice. This particular recipe is a traditional kuzhambu recipe hailing from Andhra Pradesh, cooked in different style unlike the regular ones. This recipe was given to me by my friend years ago, after which […]
Ennai kathirikkai kuzhambu is a spicy and tangy gravy prepared by cooking stuffed brinjal in tamarind juice and coconut mixture. Ennai kathirikkai is my all time favorite kuzhambu and have always enjoyed it in my mom’s preparation. Though i have made it umpteen times after getting married i can never […]
Mambazha kuzhambu is a aromatic, sweet, spicy and tangy recipe prepared by cooking ripe mangoes in spicy tamarind juice. This kuzhambu is very delicious with every drop containing mango taste, so it is a bliss for mango lovers. Mambazha kuzhambu is very easy to make and has very basic ingredients […]
Fish kuzhambu is a spicy and tangy curry prepared by cooking fish in tamarind mixture. This fish kuzhambu requires grinding of onion, tomato, coconut and select spices which gives a vibrant color. This below method of preparation gives the kuzhambu chettinad touch and enhances the taste of this kuzhambu. For […]
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.
