Naval Pazham Chutney is a traditional Tamil chutney made with jamun fruit, coconut, and green chilli. Once made in village homes during peak summer, this chutney is now brought back as part of Sandyathome’s revival recipe series. Perfect with curd rice, dosa, or millet tiffin.
A forgotten Tamil thuvaiyal made with black urad dal, slow-roasted and ground to a coarse paste — this Karuppu Ulundhu Thogayal is a traditional strength recipe perfect for hot rice, ghee, and a soulful meal.
A traditional Andhra-style dal made with sour chukka kura (Indian sorrel) and toor dal — this no-onion, no-tomato recipe is rooted in village kitchens and summer wisdom.
Revive the taste of real millets with this crispy Kezhvaragu Adai made without rice or flour. Whole ragi, barnyard millet, and lentils come together in this soulful South Indian crepe, perfect for breakfast or light dinner.
This traditional summer cooler made with nungu (ice apple) and chilled sweet milk is a nostalgic and hydrating treat served in many South Indian homes.
This recipe is woven from memories and flavors passed down through generations. Kindly respect the soul behind it — do not reproduce or copy without permission. © 2025 Sandyathome | All Rights Reserved. (Paati’s Pot Series – Simple, Healing, Forgotten Comforts) In this series, we explore traditional nourishing recipes like […]
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.
