Brinjal gojju chutney/ Brinjal chutney is a spicy, flavorful and little tangy side dish usually served along with Idli, dosa or hot rice. This brinjal chutney can be made very quickly as it calls for some simple ingredients in its making yet resulting in delicious chutney. I have used purple […]
Bottle gourd chutney/ Sorakaya pachadi is a spicy, lightly tangy and delicious pachadi/ chutney that goes well with white rice, idli or dosa when served with little sesame oil. This pachadi/ chutney can be prepared in no time with handful ingredients. We always make dishes like these with bottle gourd/ […]
Vadagam chutney is an easy and quick to make delicious chutney. Vadagam is a readymade sun dried seasoning. This chutney is prepared with vadagam, coconut and fried gram dal. Yes this chutney uses no fresh onion/ tomato so its super quick to make and still tastes delish. This is how […]
Mint thokku/ Pudina thokku is a spicy, tangy, salty and flavorful multipurpose dish/ side/ chutney that goes well with many main dishes like idli, dosa, rice etc. This thokku can be stored in refrigerator and used for a month when you don’t have time to grind chutney. I prepared this […]
Fried gram dal chutney/ Roasted gram dal chutney/ Pottukadalai chutney is quick and easy to make chutney usually prepared during festivals for breakfast. This chutney is served with raw rice idli/ pacharisi idli which I posted 2 days back. This chutney consists of dried red chilli instead of green chilli, […]
Ridge gourd peel chutney/ Peerkangai chutney/ Beerakaya chutney might sound a little different but it is one of the tastiest chutney I have learnt from my mom. This post is a continuity post from yesterday as the peel/skin from ride gourd that I had mentioned to save for chutney 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.
