Capsicum chutney is a spicy and tangy chutney with cilantro flavor is prepared by grinding sauteed onion, tomato, capsicum and cilantro into paste. This chutney has very appetizing color and is also quick and easy to make. Capsicum chutney can be made any day as it goes well with any […]
This is a tangy and spicy chutney prepared in reverse procedure. The grinding takes place first then the tempering. The riper the tomatoes and more quantity of red chili yields vibrant red color. It is easy to prepare and goes very well with maida dosa, dosa and idli. I remember […]
Pepper chicken kuzhambu simple and very easy recipe with basic ingredients from the pantry and can be cooked in very less time. As the name suggests the key ingredient in this recipe is pepper which gives distinct flavor, color and taste to the gravy. I prefer using freshly ground pepper […]
Egg kuzhambu is very easy to prepare and it can be used to accompany a lot of main dishes. This recipe does not include tomato in its making but requires little pre preparation but the end results will be taste worthy. The key ingredient in this gravy is coconut and […]
Kadala curry is an appetizing Keralite dish that is served with puttu for breakfast. The original gravy is made with coconut but I usually make this curry without using coconut as I like it that way. I replaced coconut by grinding some black Channa into paste and add it to […]
A traditional chutney of South India which serves as side dish for most varieties of breakfast. This is a simple and quick chutney made with coconut and can be prepared within minutes. It tastes delicious even though it has only few ingredients in its preparation. So lets grind it! [sam […]
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.
