Kesa Mithoi | Rice Flour Laddu | Chawal ke Laddu from Assam

Here I am with this no-cook recipe for Kesa Mithoi,  a rice flour laddu from Assam that I have made using my dear friend Pushpita’s recipe. This is my first time tasting Chawal ke Laddu and I was delighted at how delicious they were.

Kesa Mithoi | Assamese Rice Flour Laddu
Kesa Mithoi | Assamese Rice Flour Laddu

I have been meaning to try Pushpita’s recipes for a while now, and when the 121st Foodie Monday Blog Hop elected to replicate recipes from Pushpita’s blog Pushpita’s Chakhum, I was thrilled to bits. I have been following this blog for a while and know that Pushpita specializes in flavourful recipes that are also super-delicious. More importantly, I have learnt a lot about North Eastern cooking that her blog celebrates.

I have had the privilege of tasting Pushpita’s delicious Tender Bamboo Shoot Pickle and Bhoot Jholakia + Thai Bird’s Eye Chilli Pickle.  Let me tell you they are just mouthwatering!

If you love laddus, here is a collection of other laddu recipes from my blog.

How to Make Kesa Mithoi | Rice Flour Laddu | Chawal ke Laddu from Assam

 

Kesa Mithoi | Rice Flour Laddu with Jaggery from Assam
Print
Kesa Mithoi | Rice Flour Laddu | Chawal ke Laddu from Assam
Prep Time
5 mins
Cook Time
25 mins
Total Time
30 mins
 

This a delightful no-cook recipe for Kesa Mithoi, a rice flour laddu from Assam. It is super-easy to make, delicious and fragrant to boot. Yu cannot ask for much more from a dessert!

Course: Dessert
Cuisine: Assam, Indian, Vegetarian
Servings: 16 Small Laddus
Author: Aruna
Ingredients
  • 2 Cups Rice Flour
  • 2/3 Cup Grated Jaggery I used Nolen Gur
  • 2/3 Cup Grated Coconut
  • 1/2 tsp Green Cardamom Powder
  • 1 Large Pinch Edible Camphor Optional
  • 2 tbsp Ghee
  • 1-2 tbsp Milk or Coconut Water Only if needed
Instructions
  1. Over low flame, dry roast the rice flour till fragrant. Take care that it does not change colour.

  2. In a large bowl, mix together rice flour, jaggery, coconut, cardamom powder, camphor, and ghee.

  3. Mix well.

  4. Take about 1-2 tbsp of the mix and try to form a laddu. 

  5. If the laddu does not hold shape, add a little milk or coconut water at a time (just about 1-2 tsp at a time) and mix well. Make a laddu and check it holds shape. 

  6. Take 2 tbsp of the mix in your palm and press to form a laddu. 

  7. Make 16 to 20 equal laddus.

  8. Store in an air-tight container.

 

Rice Flour Laddu with Jaggery
Rice Flour Laddu with Jaggery

 

Recipe with Step-by-Step Instructions for Making Kesa Mithoi | Rice Flour Laddu | Chawal ke Laddu from Assam

  1. Over low to medium heat, using a heavy bottomed kadhai or a non-stick pan, dry roast the rice flour till it is aromatic. Keep mixing constantly as the rice flour should roast evenly and not change colour to brown.

  2. Transfer the rice flour into a large bowl or plate and let it cool for a few minutes.
  3. Add all the other ingredients, except milk or coconut water.
  4. Mix well till you get a slightly damp but powdery mix.
  5. Take a little of the mix and try to form a laddu.
  6. If the laddu is powdery and breaks, add a little milk or coconut water to the mix. Be careful to add very little liquid (just about 1-2 tsp at a time) and mix well.
  7. Make a laddu and ensure that it does not disintegrate. If required, add a tad bit more milk or coconut water till the laddu stays firm and does not break.
  8. Take 2 tbsp of the mix in your palm and press to form a round laddu. These are small 1.25″ laddus. I made them small so that I can exercise portion control. 😀
  9. Make all the laddus.
  10. To store, use a dry, air-tight container.

I am taking this wonderful Chawal Aur Gur ke Laddu | Rice Flour Laddus with Jaggery to the 121st Foodie Monday Blog Hop. See what my fellow bloggers made by clicking on the logo below:

Biyyam Pindi Bellam Undalu | Rice Flour Laddu
Biyyam Pindi Bellam Undalu | Rice Flour Laddu

Assamese Masoor Aur Arbi ke Patte ki Dal | Kasu Xaak Konbilahi Dali

This superb Masoor Aur Arbi ke Patte ki Dal (Red Lentils with Colocasia Leaves) is my first taste of Assamese cuisine and I cannot wait to try more dishes from this North Eastern state of India. Called  Kasu Xaak Konbilahi Dali in Assam, this fragrant dal flavoured with panch phoron tastes simply awesome with some rice and ghee.

Masoor aur Arbi ke Patte ki Dal with rice
Masoor aur Arbi ke Patte ki Dal

In the Shhhhh Cooking Secretly Challenge group, Assam was the state whose recipes we were trying in the month of November, and my partner for this month was Mayuri Patel who blogs at Mayuri’s Jikoni. The two ingredients that she gave me to cook with are Masoor Dal and Colocasia Leaves (Arbi ke Patte). A little bit of research led me to this recipe for Kasu Xaak Konbilahi Dali on YouTube and the result was a superb dal that is going to become a staple in my home.

Kasu Xaak Konbilahi Dal
Kasu Xaak Konbilahi Dal

Also try my recipes for Masoor Dal, Masoor Dal Biryani, and Masoor Dal Biryani with Boiled Eggs.

How to Make Assamese Masoor Aur Arbi ke Patte ki Dal I Kasu Xaak Konbilahi Dali

Kasu Xaak Konbilahi Dali | Assamese Masoor Dal with Colocasia Leaves | Masoor Aur Arbi ke Patte ki Dal
Print
Masoor Aur Arbi ke Patte ki Dal | Kasu Xaak Konbilahi Dali
Prep Time
10 mins
Cook Time
30 mins
Total Time
30 mins
 

Kasu Xaak Konbilahi Dali is a Masoor Aur Arbi ke Patte ki Dal (red lentils cooked with colocasia leaves)  made in the North Eastern state of Assam. It is tempered with panch phoron and is an excellent accompaniment for rice and rotis.

Course: Accompaniment, Mains, Side Dish
Cuisine: Assam, Indian, Vegan, Vegetarian
Servings: 4 People
Author: Aruna
Ingredients
  • 6 to 8 Large Arbi ke Patte, Colocasia Leaves
  • 1 Cup Masoor Dal, Red Lentils
  • 10-12 Cherry Tomatoes, Cut in Half or 2 Large Regular Tomatoes
  • 2/3 Cup Finely Chopped Onion
  • 1 tbsp Panch Phoron See Notes
  • 2 Bay leaves
  • 3 to 4 Red Chillies
  • 2 tsp Garlic Paste
  • 1 tsp Turmeric
  • 1 tbsp Mustard Oil
  • Salt to Taste
Instructions
Preparing the Colocasia Leaves
  1. Thoroughly wash the leaves.

  2. Chop the tender portion of the stem and the leaves to small pieces.

  3. Add just enough water to cover the leaves.

  4. Pressure cook till soft. I cooked the leaves and dal in two separate vessels in the same pressure cooker.

Preparing the Red Lentils/Masoor Dal
  1. Wash and soak the Masoor Dal in 2 cups water for about 10 minutes.

  2. Pressure cook the masoor dal till mashed.  I cooked the leaves and dal in two separate vessels in the same pressure cooker.

Masoor Aur Arbi ke Patte ki Dal I Kasu Xaak Konbilahi Dali
  1. In a heavy bottomed vessel, heat the mustard oil till it smokes.

  2. Turn the heat to low and let the oil cool a bit.

  3. Add the panch phoron and red chillies. Stir-fry for a few seconds.

  4. Add the onions, bay leaves, and garlic paste.

  5. Stir-fry till the onion is transparent.

  6. Add the tomatoes, salt and turmeric.

  7. Stir-fry till the tomatoes soften. They don't have to stew completely.

  8. Add the boiled colocasia leaves. Save the water it was boiled in for later use, if required. 

  9. Mix well and cook for a 5 minutes.

  10. Add the boiled, mashed dal and mix well.

  11. If the dal is very thick, add some of the reserved water. Mix well.

  12. Let the dal simmer for a 2 to 3 minutes.

  13. Serve Masoor Aur Arbi ke Patte ki Dal I Kasu Xaak Konbilahi Dali with steamed rice.

 

Step-by-Step-Method to Make Assamese Masoor Aur Arbi ke Patte ki Dal I Kasu Xaak Konbilahi Dali

  1. Preparing the Arbi ke Patte | Colocasia Leaves
    1. Wash the leaves.
    2. Cut the leaves to small pieces. You can also add the tender portion of the stalks.
    3. Transfer the chopped leaves into a vessel and add some water; just enough to cover the leaves.
  2. Soaking the Red Lentils/Masoor Dal
    1. Wash the Masoor Dal in running water till the water runs clear.
    2. Soak the washed dal in 2 cups water for about 10 minutes.
  3. Cooking the Dal and the Leaves
    1. Pressure cook the masoor dal and leaves in 2 separate vessels for 3 or 4 whistles.
    2. Mash the dal.
    3. Drain any extra water from the leaves. Reserve some of the water in which the leaves were cooked for later use. We can add it to the dal if it is too thick.

  4. Making the Masoor Aur Arbi ke Patte ki Dal | Kasu Xaak Konbilahi Dali
    1. In a heavy bottomed vessel, over medium heat, heat the mustard oil. I heat the oil till it smokes and changes colour to white. 
    2. Lowe the flame and let the temperature of the oil come down. If you do not do this, the panch phoron will burn.
    3. To the oil, add the panch phoron and red chillies.
    4. Stir-fry for a few seconds till the panch phoron starts to change colour and becomes aromatic.
    5. To the tempering, add the onions, bay leaves, and garlic paste.
    6. Stir-fry till the onion is transparent.
    7. Next, it is time to add the chopped tomatoes, salt and turmeric.
    8. Stir-fry for 3 to 5 minutes till the chopped tomatoes just start to soften. Don’t let the tomatoes become mushy.
    9. Add the boiled colocasia leaves. Mix well and cook for 5 minutes.
    10. Add the cooked dal and mix well.
    11. If the dal is very thick, add some of the reserved water. Mix well.
    12. Let the dal simmer for a 2 to 3 minutes.
  5. Serve Masoor Aur Arbi ke Patte ki Dal | Kasu Xaak Konbilahi Dali with steamed rice.
Red Lentils Cooked with Colocasia or Taro Leaves | A Vegetarian Recipe from Assam
Red Lentils Cooked with Colocasia or Taro Leaves | A Vegetarian Recipe from Assam

Do see the Assamese recipes tried my fellow bloggers in the Shhhhh Cooking Secretly Challenge by clicking the link below.

 

Murmura Chivda | Kurmura Chivda: Low-Oil, Crispy, Spicy Diwali Recipe

This Diwali I am restraining my self from going overboard indulging in sweets and savouries. The first step was to make healthy snacks and so here I am with the recipe for Murmura Chivda | Kurmura Chivda.

Murmura Chivda | Kurmura Chivda: Puffed Rice with Peanuts, Green Chillies, and Curry Leaves
Low Oil Murmura Chivda | Kurmura Chivda

This recipe uses very little oil and yet the result is a crunchy snack that is also spicy and super delicious. The best part is that it also gets done in a jiffy so that is a blessing in the Diwali season.

Do also try my recipes for Low-Oil Poha Chivda and Kolhapuri Bhadang.

How to Make Murmura Chivda | Kurmura Chivda

Kurmura Chivda
Print
Murmura Chivda | Kurmura Chivda
Prep Time
5 mins
Cook Time
25 mins
Total Time
30 mins
 

This is the recipe for a delicious, low-oil and healthy Murmura Chivda | Kurmura Chivda. It also gets done very quickly and so is a blessing in the busy Diwali season.

Course: Snack
Cuisine: Indian, Maharashtra, South Indian
Servings: 10 People
Author: Aruna
Ingredients
  • 200 Gms Kurmura, Murmura
  • 1/4 Cup Peanuts
  • 3 tbsp Roasted Gram Dal, Chutney Dal
  • 1/4 Cup Thinly Sliced Dried Coconut, Copra
  • 1-2 tbsp Finely Chopped Green Chillies
  • 10-12 Curry Leaves, Torn to Small Pieces
  • 1/2 tsp Turmeric
  • 1/4 tsp Asafoetida
  • 1.5 tbsp Oil
  • Salt to Taste
Instructions
  1. In a large kadhai, over medium flame, heat the oil.

  2. Add the peanuts and stir-fry for 1 minute.

  3. Lower the heat to low.

  4. Add the roasted gram dal and copra slices.

  5. Stir-fry till the roasted gram starts to become crisp and the coconut starts to brown.

  6. Add the finely chopped green chillies and curry leaves.

  7. Stir-fry till the curry leaves and chillies becomes crisp.

  8. Add the salt, turmeric, and asafoetida.

  9. Mix well.

  10. Add the kurmura and mix well.

  11. Now stir-fry the Murmura Chivda for 8-10 minutes till the kurmura becomes crisp.

  12. Turn off the heat and let the Murmura Chivda cool.

  13. Store in an air-tight bottle.

Step-by-Step Recipe for Making Murmura Chivda | Kurmura Chivda

  1. Before you start making the Murmura Chiva, I would recommend that you keep all the ingredients ready and within arm’s reach. This is because here there is very little time between adding ingredients and a danger of something burning if you are not quick enough.
  2. Take a Kadhai that is large enough so that you can comfortably stir-fry the Kurmura Chivda. 200 gms is quite a large amount of kurmura/murmura.
  3. Add the oil to the Kadhai and heat till it is hot.
  4. Now add the peanuts and stir-fry till they just start to change colour, about a minute. The peanuts will fry further after we add the other ingredients.

  5. Now lower the flame to low. This is essential because on high heat the rest of the ingredients will burn quickly.
  6. Add the roasted gram dal and copra slices.
  7. Patiently stir-fry till the roasted gram starts to change colour to light golden brown and become crisp. At the same time the copra slices also start to brown at the edges.
  8. Now add the finely chopped green chillies and curry leaves.
  9. Stir-fry these till the curry leaves and chillies becomes crisp. It is essential that we get the moisture out of these two ingredients.
  10. Now add the salt, turmeric, and asafoetida; and mix well.
  11. Add the murmura.
  12. Mix well so that it is coated with the turmeric and salt.
  13. Turn up the flame to medium and constantly stir-fry the Murmura Chivda for 8-10 minutes till the murmura becomes crisp.
  14. Turn off the heat and let the Murmura Chivda | Kurmura Chivda cool to room temperature.
  15. Store Murmura Chivda | Kurmura Chivda in an air-tight container.
Kurmura Chivda | Murmura Chivda
Kurmura Chivda | Murmura Chivda

The Perfect Rasmalai | Rossomalai: Durga Puja Special Recipe

Durga Puja is the theme for the 111th Foodie Monday Blog Hop and here I am with the recipe for Rasmalai, one of my favourite desserts. I am super pleased at how perfect it turned out and look forward to making it again soon.

The Perfect Spongy, Soft Rasmalai
The Perfect Spongy, Soft Rasmalai

Durga Puja is just a couple of days away and I am so looking forward to it. I usually spend about 1/2 a day at one of the Pandals (hopefully with a dear friend and her family), offer Anjali and savour the Bhog.

I also spend time at the various stalls, indulging my twin passions of food and sarees. I invariably come home with some Rasgulla and Rasmalai (and an extra helping of Bhoger Khichuri, if possible).

What I love about Rasmalai is that it is not too overly sweet; for me this mellow, mildly sweet is just the right end to a festive meal. I am over the moon at the fact was able to create the perfect Rasmalai in the first try and cannot wait to share the recipe with everyone. 🙂

Do visit my collection of Recipes for Durga Puja.

How to Make The Perfect Rasmalai | Rossomalai for Durga Puja

Soft Spongy Rasmalai
Print
The Perfect Rasmalai | Rossomalai
Prep Time
10 mins
Cook Time
2 hrs
Total Time
2 hrs 10 mins
 

I am presenting the recipe for soft, melt-in-your-mouth Rasmalai for Durga Puja. Called Rossomalai in Bengali, this sweet is the perfect end to a festive meal. 

Course: Dessert
Cuisine: Bengali, Indian
Servings: 6 People
Author: Aruna
Ingredients
For the Chena Discs
  • 1 Litre Full Fat Milk
  • 1.5 tbsp Lemon Juice
  • 3 tbsp Water
  • 5-6 Ice Cubes
For the Sugar Syrup
  • 1 Cup Sugar
  • 4 Cups Water
  • 1/4 tsp Cardamom Powder I did not use any
For the Ras/Flavoured Milk
  • 1/2 Litre Milk I used toned milk
  • 2 Pinches Saffron Strands
  • 3 tbsp Sugar
  • 2 tbsp Slivered Almonds and Pistachios
Instructions
Making the Chena
  1. Dilute the 1.5 tbsp lemon juice with 3 tbsp water.

  2. Bring the full-fat milk to a boil. Remove any malai that forms on top.

  3. Take the milk off the heat and let it cool a bit for about 5 minutes.

  4. Now gradually add the diluted lemon juice in 2-3 batches while stirring constantly.

  5. The Chena is ready when the milk solids separate from the whey.

  6. Add the ice cubes and wait for 5 minutes.

  7. Strain all the whey out of the Chena and rinse it well under running water to remove the lemony taste. Save the Whey Water. We will make a healthy protein-rich Lemon Coriander Soup with it.

  8. Now transfer the Chena into a cotton cloth and gently squeeze the liquid out of it.

Making the Chena Discs
  1. Transfer the Chena into a large plate. 

  2. Crumble it. It should not be too dry.

  3. With the heel of your palm, knead the Chena till it is soft and loses the crumbly texture. It took me about 8 minutes. 

  4. Roll the Chena into a ball.

  5. Divide into 12 equal portions.

  6. Roll each portion into a ball and gently press into a disc.

  7. Cover with a damp cloth and set aside.

Making the Sugar Syrup (I made this while kneading the Chena)
  1. Mix 1 cup sugar with 4 cups water. 

  2. Add the cardamom powder, if you are using it.

  3. Bring the mix to a boil.

Making the Ras
  1. Warm about 2 tbsp milk in a small bowl.

  2. Add the saffron strands to the warm milk.

  3. Cover and set aside.

  4. Boil the rest of the milk till it reduces to 3/4 the original volume.

  5. Turn off the heat.

  6. Add the sugar and saffron along with the milk it is soaked in.

  7. Stir well so that the sugar dissolves.

  8. Set aside.

Boiling the Chena Discs
  1. When the sugar syrup is boiling, slide the chena discs gradually into the syrup.

  2. Let the chena discs boil on high-flame for 5 minutes.

  3. Lower the heat till the sugar syrup just simmers and is not boiling.

  4. Cover and let the discs cook for 10 minutes.

  5. Turn off the heat and leave the discs in the syrup for 5 minutes.

Putting It All Together
  1. Ensure that the flavoured milk/ras is warm.

  2. Remove the discs from the syrup and place them on a plate to cool till they are just warm.

  3. Now press each disc gently between your palms to remove the extra syrup and slide it into the flavoured milk/ras.

  4. Add the dry fruits to the Ras Malai.

  5. Let the Ras Malai rest for at least an hour.  Ensure that the Chena Discs are completely soaked in milk.

  6. Refrigerate the Ras Malai for at least 2 hours. I left them overnight.

  7. Serve chilled.

 

Rasmalai | Rossomalai: A Favourite Bengali Dessert
Rasmalai | Rossomalai: A Favourite Bengali Dessert

Step-by-Step Instructions to Make Spongy, Melt-in-Your-Mouth Rasmalai | Rossomalai

  1. First Step: Make the Chena
    1. Dilute the 1.5 tbsp lemon juice with 3 tbsp water. This helps you add the lemon juice gradually to the milk.
    2. Boil the full-fat milk and remove any malai that forms on top. I actually boiled the milk about 2 hours before I started making Rasmalai. I then let it cool, removed the Malai and then boiled it again.
    3. Now turn off the heat and take the boiled milk off the stove.
    4. Let the boiled milk cool a little for 5 minutes.
    5. Now slowly add about 1/3rd of the diluted lemon juice and mix well for 1 minute.
    6. Add the rest of the lemon juice and mix well.
    7. Keep stirring till the whey and the milk solids separate.
    8. Now add the ice cubes and wait for 5 minutes. This keeps the Chena soft.
    9. Using a soup strainer, strain all the whey out of the Chena. Save the Whey Water. We will make a healthy protein-rich Lemon Coriander Soup with it (I will post the recipe soon).
    10. Now rinse the Chena well under running water to remove any residual lemon juice.
    11. Now transfer the Chena into a cotton cloth. I used a large men’s handkerchief. 😀
    12. Gather the ends of the cloth to make a bundle and gently squeeze the remaining whey/water out of the Chena.
    13. Check to see that the Chena is moist but does not have extra liquid.
  2. Make the Chena Discs
    1. Remove the Chena from the cloth into a large plate. You need a large plate so that you have room when you knead the Chena.
    2. Crumble the chena. It should be moist but not wet.
    3. With the heel of your palm, knead the Chena till it is soft and loses the crumbly texture. It took me about 8 minutes of good solid kneading.
    4. Roll the soft, well-kneaded Chena into a ball.
    5. Divide into 12 equal portions.
    6. Roll each portion between your palms into a ball and gently press into a 1″ disc.
    7. Cover with a damp cloth and set aside.
  3. Make the Sugar Syrup (Make it While Making the Chena Discs)
    1. Mix 1 cup sugar and cardamom powder (if you are using it) in 4 cups water.
    2. Bring the mix to a boil.
    3. Keep the sugar syrup boiling.
  4. Boiling the Chena Discs
    1. Ensure that the sugar syrup is boiling.
    2. Gently slide the chena discs into the syrup.
    3. On a high-flame, let the chena discs boil in the sugar syrup for 5 minutes.
    4. Lower the heat to ensure that the sugar syrup stops boiling and starts simmering.
    5. Cover the vessel and let the discs cook for 10 minutes.
    6. Turn off the heat and leave the discs in the syrup for 5 minutes.
    7. Remove the cover and you will find that the discs have doubled in size.
  5. Making the Ras (Make It When Your Chena Discs are Boiling)
    1. Warm about 2 tbsp milk in a small bowl and add the saffron strands to the warm milk.
    2. Cover and set aside.
    3. Over a medium flame, boil the 500 ml milk till it reduces to 3/4 the original volume.
    4. Turn off the heat.
    5. Add the sugar and saffron along with the milk it is soaked in.
    6. Stir well so that the sugar dissolves.
    7. Set aside.
  6. Putting It All Together
    1. Ensure that the flavoured milk/ras is warm.
    2. Remove the coiled chenna discs from the syrup.
    3. Place them on a plate to cool till they are just warm.
    4. Now press each disc gently between your palms to remove the extra syrup.
    5. Slide the chena discs into the flavoured milk/ras.
    6. Add the dry fruits to the Ras Malai.
    7. Let the Ras Malai rest for at least an hour. Ensure that the Chena Discs are completely soaked in milk.
    8. Refrigerate the Ras Malai for at least 2 hours. I left them overnight.
    9. Serve chilled.
Rasmalai | Rossomalai
Rasmalai | Rossomalai

Do also visit the Foodie Monday Blog Hop Pinterest page to see what my fellow bloggers have posted.

Sundal Recipes for Navratri

Sundal is such an inseparable part of Navratri celebrations. During the 9 days of Navratri, many married women invite other married women home for Haldi-Kumkum. Every lady who visits the home is offered Haldi-Kumkum and then given Paan-Supari, along with a small gift, and some Sundal and a Sweet.

There are many varieties of Sundal and I have compiled small collection of Sundal Recipes for easy reference.

Kothu Kadalai Sundal | Senagala Guggillu | Kala Chana Sundal

Guggillu or Sundal with Bengal Gram

 

Konda Kadalai Sundal | Kabuli Chana Sundal

Kabuli Chana Sundal | Konda Kadalai Sundal

Kadalai Paruppu Sundal | Senaga Pappu Guggillu | Chana Dal Sundal

Pappu Koora with Teepi Magai Pachadi and Magai Prugu Pachadi

Verkadalai Sundal | Verusenaga Guggillu | Peanut Sundal

Peanut or Verkadalai Sundal, or Verusenaga Guggillu

Pattani Sundal | Pattani Guggillu | Green Peas Sundal

Pattani Sundal, Pattani Guggillu, or Dried Green Peas Sundal - Navratri and Varalakshmi Vratam Recipe

Sweet Corn Sundal | Mokkajonna Guggillu

Sweet Corn Sundal | Mokkajonna Guggillu
Sweet Corn Sundal | Mokkajonna Guggillu

Pasi Paruppu Sundal | Moong Dal Sundal

Pasi Paruppu Sundal | Moong Dal Sundal