• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Heartycooksroom

Personal Chef Services

  • Heartycooksroom
  • Home
  • About
  • Testimonials
  • Personal Chef
  • Cooking Classes
  • Parties
  • Recipes
    • Salads
    • soup
    • Appetizers
    • Sauces, Dips & Spreads
    • Breads
    • Sandwiches
    • Breakfast
    • Main Course
    • Desserts
  • Contact Us

01/06/2017 by Aakruti Mahendra 6 Comments

Kulfa (Purslane) Curry

Jump to Recipe Print Recipe
Kulfa (Purslane) Curry

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

Kulfa (Purslane) Curry

My mom's recipe of this popular 'Hyderabadi' dish!
No ratings yet
Print Pin Rate
Course: Main Dish
Cuisine: Hyderabadi, Indian
Keyword: dairy-free, Gluten-free, healthy, hyderabadi, indian, keto, seasonal, vegan, vegetarian
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 4 people
Calories: 61kcal
Author: Aakruti Mahendra

Ingredients

  • 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

Instructions

  • 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.

Notes

The nutritional value is for 1 serving. Please keep in mind that the nutrition value is a rough estimate and can vary based on the product used.

Nutrition

Calories: 61kcal | Carbohydrates: 8g | Protein: 2g | Fat: 3g | Saturated Fat: 1g | Sodium: 195mg | Potassium: 323mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1042IU | Vitamin C: 63mg | Calcium: 31mg | Iron: 2mg
Tried this recipe?Mention @aakruma or tag #heartycooksroom!
USPCA Code of Ethics Member United States Personal Chef Association

Filed Under: Main Course Tagged With: curry, dairy-free, gluten-free, Hyderabadi, Indian, keto, kulfa, purslane, vegan, vegetarian

Reader Interactions

Comments

  1. EGS says

    07/10/2019 at 10:32 pm

    This was delicious! I was sick and my husband offered to cook and we had just gotten a gorgeous bunch of purslane in our veggie box that day. We did not have any curry leaves, so substituted curry powder (I know it’s not the same, but kari pati is not available in our local supermarkets), but had everything else and it was amazing and your recipe was easy to follow.

    Reply
    • Aakruti Mahendra says

      07/11/2019 at 7:04 am

      So glad you liked it 🙂 Curry powder is good addition. You can always make this recipe without curry leaves as well and the taste wouldn’t change.

      Reply
  2. Lotus says

    08/04/2020 at 6:44 pm

    5 stars
    Very tasty! Thanks for posting this. I’ve been getting purslane in a CSA share and have been looking for new ways to eat it. I had to do a little improvising because I didn’t have chilis, so I used cayenne powder, but still so good!

    Reply
    • Aakruti Mahendra says

      08/04/2020 at 7:57 pm

      I’m glad you liked it 🙂

      Reply
  3. Dena Ross says

    09/10/2020 at 6:29 pm

    I have been making this all summer – I have added more garam masala as i did not have all the specified spices, and more or less tomato depending on what is available. So good! I have a new appreciation of purslane – the weed that keeps on giving! Thank you

    Reply
    • Aakruti Mahendra says

      09/10/2020 at 7:14 pm

      I am glad you liked it 🙂

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Recent Posts

  • Chicken Noodle Soup
  • Perfect answer to a busy schedule
  • Exceptional Experience
  • Avocado Chutney
  • Chicken Burger

Recent Comments

  • Aakruti Mahendra on Hyderabadi Lukhmi
  • ramesh on Hyderabadi Lukhmi
  • Aakruti Mahendra on Tandooori Cornish Game Hen
  • Selma D'souza on Tandooori Cornish Game Hen
  • Aakruti Mahendra on Avocado Chutney

Tags

aloo American Appetizer Avocado bhindi biryani bread breakfast chicago chicken chutney client review client testimonial curry dairy-free dairyfree flavorful Fusion gluten-free glutenfree healthy Hyderabadi Indian Indian flatbread kebab keto menu planning minced meat nutritious Paneer personal chef personalized potato punjabi quick soup south Indian stir fry street food tasty testimonial traditional vegan vegetable vegetarian

Footer

SIGN UP FOR WHATS COOKING

Subscribe to receive all the blog updates & special updates right in your inbox!

Follow the instructions in the mailer to unsubscribe.

Contact Us

Email: [email protected]

Call: 312-725-0214

Follow Us on Instagram: https://www.instagram.com/aakruma/

Share Site

Heartycooksroom

Handcrafted with on the Genesis Framework

This website uses cookies to improve your experience. We'll assume you're ok with this, but you can opt-out if you wish. Cookie settingsACCEPT
Privacy & Cookies Policy

Privacy Overview

This website uses cookies to improve your experience while you navigate through the website. Out of these cookies, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may have an effect on your browsing experience.
Necessary
Always Enabled
Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
Non-necessary
Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.
SAVE & ACCEPT