Potato kurma/ Aloo kurma is a very flavorful and aromatic thick gravy prepared by cooking potato in spicy coconut mixture. This potato kurma is prepared in a very easy method using pressure cooker in OPOS method. Yes one pot one shot making it so much win. Potato kurma can be […]
Flax seed/ Flax seeds considered as one of the top most healthiest food, hence needs to be incorporated in our diet in some or the other form. So I got to know about the goodness of flax seeds through my mom, the one who keeps learning, trying and experiments combos […]
Tiffin sambar is a delicious and very flavorful sambar prepared specially to be served with dosa, idli, pongal, vada or any tiffin items. Tiffin sambar is usually prepared with carrot, beans, potato or pumpkin, creating combos with the veggies mentioned and add their goodness and taste to the sambar. Tiffin […]
Aviyal/ avial is a delicious south Indian gravy loaded with veggies is usually served with adai, savory pancake made with lentils and also is an important dish in Onam Sadya. Aviyal is prepared by cooking mixed vegetables in coconut mixture and curd making it a very flavorful dish. Aviyal cooked […]
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 […]
Vegetable kurma is an aromatic and flavorful gravy packed with health as it is cooked with lot of vegetables. This preparation involves grinding of coconut and cashew nut paste which acts as key substance in bringing out the flavors of the gravy. It can be served with parotta, chapati, idiyappam […]
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.
