A light and flavorful vegetarian paya made with vellai poosanikai (ash gourd), simmered in a peppery coconut masala. A revival-style dish from Ambur Tamil Muslim homes, perfect with idiyappam or rice.
Revived by Sandhya Riyaz
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.
