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
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
Nutrition
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.
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.
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!
I’m glad you liked it 🙂
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
I am glad you liked it 🙂
Can you give an approximate amount as far as how much a bunch would be. I pick it wild from my garden.
It can be 3-4 cups (approx) chopped leaves (with tender stalks).
It was delicious. Perfect amount of flavor and spice.
I m glad you liked it.