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Inside The Post -
What is Purslane?/Common Purslane Uses/Paruppu Keerai Uses/Gangavalli Kura Uses/Kulfa Ka Saag Uses
TABLE OF CONTENTS
- What is Purslane/Paruppu Keerai?
- Appearance of Purslane Leaves/Paruppu Keerai
- Few Indian regional or vernacular names of Purslane Leaves/Paruppu Keerai
- Flavour of Purslane Leaves/Paruppu Keerai
- Indian culinary uses of Purslane Leaves/Paruppu Keerai
- Tips to buy Purslane Leaves/Paruppu Keerai
- How to store Purslane Leaves/Paruppu Keerai?
What is Purslane/Paruppu Keerai?
Portulaca Oleracea, commonly known as Purslane or Common Purslane in English, Paruppu Keerai in Tamil and Kulfa Ka Saag in Hindi. It is an annual succulent plant in the botanical family of Portulacaceae. It is grown for its edible leaves. Purslane is a common variety of leafy greens. In India, purslane leaves are regularly eaten as an accompaniment to rice or roti. Purslane leaves can be used as it is or cooked.
Appearance of Purslane Leaves/Paruppu Keerai
Purslane stems and Purslane leaves are edible parts of the purslane plant. The cultivated purslane plant grows upright to around 12-16 inches tall and produces large fleshy leaves. The young purslane plants have green stems and small alternate or opposite leaves, but with maturity, stems take on a reddish tint with large clustered leaves on the top and alternate or opposite leaves along the stem.
Purslane leaves are oval-shaped with bright green colour on one side and light green on the other.
Few Indian regional or vernacular names of Purslane Leaves/Paruppu Keerai
Tamil name - Paruppu Keerai
Hindi name - Kulfa Ka Saag
Telugu name - Gangavalli Kura/Gangabayala Kura
Other names of purslane - Common Purslane, Pigweed, Pursley, Verdolaga and Regelah Portulaca.
Flavour of Purslane Leaves/Paruppu Keerai
The soft and fleshy leaves of purslane contain more than 90% of water. The fresh and young purslane leaves have an earthy and crunchy texture with salt and lemony undertones.
Indian culinary uses of Purslane Leaves/Paruppu Keerai
Purslane is a popular leafy green vegetable used across the different cuisines of India and also in Indian Ayurvedic medicines.
Purslane leaves are versatile leafy green vegetables and can be used in different ways. You can use fresh purslane leaves in a salad or in health drinks.
The fresh purslane leaves can be cooked along with lentils and spices.
For Example
Paruppu Keerai Kadayal, Kulfa Ki Sabzi, Kulfa Dal, Gangavalli Kura Pappu
In the picture - Paruppu Keerai Kadayal Recipe/Purslane Dal Recipe/Paruppu Keerai Masiyal Recipe
For the detailed Paruppu Keerai Kadayal Recipe/Purslane Dal Recipe. Kindly, click the below link to check out -
🔗Paruppu Keerai Kadayal Recipe/Purslane Dal Recipe
Since purslane leaves have a sticky and mucilaginous quality. It is widely used in lentil-based Indian dishes.
In Tamilnadu, purslane leaves are particularly used in lentil-based side dishes. Since purslane has a mucilaginous quality, cooking them with lentils will disappear that quality. And that's the reason, purslane leaves are called paruppu keerai in Tamil which means lentil spinach (Spinach cooked with lentils).
You can use purslane leaves in lentil-based soups, stews and even stir-fries. While making stir fries, use young and fresh purslane leaves.
Purslane/Paruppu Keerai/Gangavalli Kura/Kulfa Ka Saag is one of the healthiest leafy green vegetables which has been in use for many years. Being the healthiest green, we should try to include purslane leaves in our diet. The above is some of the recipe ideas using Purslane/Paruppu Keerai leaves. You could innovatively use Purslane/Paruppu Keerai leaves in your cooking.
Tips to buy Purslane Leaves/Paruppu Keerai
Purslane/Paruppu Keerai/Gangavalli Kura/Kulfa Ka Saag is a seasonal green available widely during the Summer months.
When buying purslane leaves, look for freshness and select healthy bunches with crispy leaves. Avoid buying dull, wrinkled, and unhealthy leaves.
How to store Purslane Leaves/Paruppu Keerai?
You can store cleaned and trimmed Purslane Leaves/Paruppu Keerai leaves in a plastic bag in the refrigerator for a maximum of 2 days. Before storing Purslane Leaves/Paruppu Keerai in the refrigerator make sure there is no moisture present in them. In case of any moisture is present in them will wilt the entire bunch of leaves. So be careful while storing Purslane Leaves/Paruppu Keerai.
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