Kulfa is a commonly grown weed known as Purslane leaves in English. It is also known as Luni Bhaji in North India and Kulfa bhaji in other parts. It has red and dark green stems with green leaves.
Kulfa is an Urdu word for purslane, a succulent green leafy vegetable; gosht is a South Asian term for “meat”. The combination of purslane with lamb is a unique fusion by Hyderabadi Muslims.
Kulfa Leaves (Purslane) (Out Of Stock)
Purslane is a green, leafy vegetable that can be eaten raw or cooked. It has red stems and small, green leaves. It has a slightly sour or salty taste, similar to spinach and watercress.
Purslane Seeds( Kulfa Seeds.
Purslane has been used as a vegetable source of omega-3 fatty acids and is high in vitamins and minerals. It possesses marked antioxidant activity. Roles in abnormal uterine bleeding, asthma, type 2 diabetes, and oral lichen planus are suggested; however, clinical studies are limited and diverse in nature.
The leaves of pigweed are also incredibly nutritious. They’re high in vitamins A and C and folate, as well as calcium. In Jamaica, pigweed is known as callaloo and is a culinary staple.
That sap, along with the rest of the plant, is poisonous, and it can mildly irritate your skin if you come in contact with enough of it. If you accidentally consume spurge, be prepared for vomiting, diarrhea, and possibly a trip to the emergency room. Don’t eat spurge.
Purslane grows wildly in India and is also known as luni-bhaji or kulfa in other parts of the country. In many parts of the world, it is acclaimed as a gourmet ingredient.
According to Ayurveda, bacopa monnieri may be useful for treating ulcers. Bacopa monnieri, also known as water hyssop, water purslane or Brahmi, is a perennial herb used in Ayurveda, the traditional system of medicine in India, to treat a variety of ailments.
I realized only in the later years of my life in Yanbu that the leaves I believed were methi was actually purslane. I have been using purslane in all my methi recipes without knowing until I got my hands on actual methi leaves from Jeddah!
It is a succulent spongy plant and contains gum like substance. It is one of the oldest leafy vegetable which is used in India, Japan, Africa, Australia and America. It is eaten as salads and vegetables. Purslane is also used as a medicinal plant. It has been used as folk medicine from ancient times.
Flower colours range from yellow, pink, orange and blue and the stems, leaves, flowers and roots are edible.
Some other common names include garden purslane, little hogweed, pusley, and wild portulaca. It’s called pourpier in France and verdolaga in Mexico. Purslane is a fast-growing herbaceous annual with succulent leaves and stems. Even the oblong cotyledons (seed leaves) are succulent.
Because purslane is not often found at grocery stores, a purslane substitute may be needed to complete your culinary creation.
It’s not picky about its habitat— you can find it growing in gravel, sidewalk cracks, disturbed soil, and other “waste places.” It is commonly found across the lower 48 states, Hawaii, and all the southern Canadian provinces. The succulent stem of purslane (Portulaca oleracea).