Varagu karupatti adhirasam/ Kodo millet Palm jaggery adhirasam is a delicious South Indian deep fried sweet. it is prepared with homemade varagu flour/ kodo millet flour and palm jaggery. It can be prepared for festivals like Diwali and few other festivities. Traditionally adhirasam is prepared with rice flour and jaggery/ […]
Kodo millet flakes upma/ Millet flakes upma is a delicious, healthy and super quick to make breakfast that can be prepared with basic ingredients in just 10 minutes. Yes just 10 minutes you need to prepare and cook. Unbelievable right? Millet flakes are kind of regular poha but much healthier, […]
Kodo millet flakes porridge is a very quick and super duper easy to make breakfast that is also delicious and healthy. This basic porridge recipe prepared with millet flakes/ not the millet itself is much easier to cook as breakfast or snack and is also gluten free, easy to digest, […]
Varagu arisi pongal/ Kodo Millet khara pongal is one of the popular South Indian breakfast. It is prepared with millet and moong dal which is spiced and flavored with peppercorn, cashews, curry leaves and ghee. Ven pongal/ khara pongal is traditionally prepared with raw rice and moong dal., But I […]
Varagu arisi sakkarai pongal/ Kodo millet sakkarai pongal prepared with kodo millet, moong dal, jaggery, flavored with cardamom and garnished with ghee fried cashews and raisins is a traditional sweet dish popular in South India and is often prepared during special occasions / festivals like navaratri, pongal, varalakshmi vratham etc. […]
Varagu thayir sadam/ Kodo millet curd rice is a very simple, delicious and healthy comfort food prepared by adding curd, milk/water and tempering to cooked varagu/ Kodo millet. Yes you heard that right!! A regular curd rice made much healthy by replacing white rice with kodo millet/ Varagu which is […]
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.
