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 […]
Onion tomato chutney is a spicy recipe prepared grinding sauteed onion, tomato and dried chili into fine paste and tempered. I usually make this chutney as side accompany for rotta and can be prepared in two versions either using dry red chili or green chili ,but I prefer to make […]
I learnt this simple, spicy and yummy tasting chutney from my MIL and i make this chutney as side accompany when i don’t have enough time to make anything with huge preparation. Though it has only handful ingredients the end results seem super vow. So lets get to the recipe! […]
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.
