Kulfa (Purslane) Curry, is the meatless version of “Kulfa Gosh” (Purslane mutton) a popular dish from Hyderabad (a metropolis in South India).
Tell me more about Kulfa (Purslane)?
Purslane is a popular green leafy vegetable that is small, smooth and fleshy annual herb. It’s leaves are smooth, thick and succulent.
The herb is native to the Indian sub-continent and Western Himalayan region through to Russia and Greece.
Is it nutritious?
It is rich in minerals and vitamins, Vitamins A, B complex, C and E. It also contains Omega 3 fatty acids.
What’s the best way to consume it?
The best way to use it is to include it in salads. Purslane is also used in sandwiches soups and stews.
A word of caution….
When using fresh Purslane, wash it throughly as soil sticks to it. It may take several water changes before consuming it!
Below is my mom’s meatless recipe of this famous dish.
More from my blog: Aloo Methi, Potato curry, Akbari Mushrooms
Kulfa (Purslane) Curry
- 1-2 bunch Kulfa (Purslane) 1 big bunch or 2 medium bunches
- 3 oz Tomato paste or 4 medium sized tomatoes chopped
- 1/2 cup Red Onion chopped
- 1 1/2 tsp Ginger garlic paste
- 5-6 leaves curry leaves
- 2 whole Dried red chilli
- 1 tsp Mustard seeds
- 1 tsp Red chilli powder
- 1/4 tsp Turmeric
- 2 tsp cooking oil
- 1/4 tsp Fenugreek seeds
- 1-2 whole Green chili cut into 1/2 inch
- 1 tsp Cumin seeds
- Salt to taste
- Pick Kulfa leaves from stalks and chop. Wash them throughly (at least twice) before use.
- Heat oil in a medium sized non stick pan/ pot and add curry leaves, dried red chili, mustard seeds, cumin seeds and fenugreek seeds. Cook for 1/2 minute.
- Now add chopped onions and cook until it turns translucent/ pink. Add ginger garlic paste and cook for another 30 seconds.
- Next add tomato paste/ puree and a little water. Bring it to a boil. If working with fresh tomatoes, cook until oil separates it's sides.
- Now add Kulfa and mix. Cook until the density of the leaves reduces and oil separates.
- Add green chili and salt and cook for 7-8 minutes. Stir occasionally.
- Remove from heat and transfer to a serving bowl.
- Enjoy with hot rotis, parathas or steaming plain rice.