Egg stew originating from the state of Kerala is a delicious coconut milk based gravy usually served with idiyappam or appam. Egg stew is mildly spicy gravy with richness of coconut milk is very easy to prepare and also requires few basic ingredients for its making yet results in lip […]
Mysore chutney/ Spicy red chutney/ Chana dal chutney is a traditional spicy chutney made while preparing regular or mysore masala dosa at my home. Mysore chutney is prepared with bengal gram/ split chana dal and dried red chilli acting as main ingredient, while adding onion or coconut depends upon each […]
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 […]
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 […]
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 […]
Peanut chutney is a mild spicy, garlicky, little tangy and flavorful chutney prepared in a very simple and quick way with very few ingredients and served with idli and dosa. Peanut chutney can be prepared with or without coconut but I usually choose to prepare it without coconut as its […]
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.
