All about Gangavalli Kura

Purslane is a wonder leafy vegetable native to India and Persia. This fleshy succulent thick leafy green is commonly known as Gangavalli or Gangabayala Kura in Telugu and Kulfa in Hindi. 

Gangavalli Kura Benefits

Purslane is an excellent source of Omega-3 fatty acids. Omega-3 fatty acids are essential for maintaining good health and may reduce the risk of heart disease and stroke. Purslane also contains high levels of Vitamin C and Vitamin A. These are low in calories and fat.

Purslane has been used as a folk remedy for centuries, but now it is gaining more popularity as a health supplement because of its high levels of Omega-3 fatty acids, Vitamin C, and beta-carotene. Purslane also has anti-inflammatory properties, which make it useful in treating arthritis and other inflammatory conditions.

Availability of Gangavalli Kura

Gangavalli Kura or Purslane is a leafy vegetable grown in Asian and European countries in the summer season. It is widely available across India, especially in the Telangana region. It's one of the few plants that grow well even in poor soil conditions and can tolerate drought, high salt content, and other environmental stresses. The physical resemblance of Gangavalli Kura varies from place to place in the size of the leaf, its thickness, leaf arrangement, and many more.

Gangavalli Kura Recipes

Purslane is a food plant that can be eaten raw or cooked and tastes like spinach but with more texture. It can be used in salads, soups, and even made as a curry. 

One simple yet yummy recipe, Gangavalli Kura curry is an Indian dish that has been around for centuries. This is a very healthy recipe packed with nutrients that hardly takes 20-30 minutes of your time.

Gangavalli Kura or Kulfa, Toor dal/ Moong dal, Raw mango, Turmeric powder, onion

For Tempering: Mustard seeds, Cumin seeds, Curry leaves, Corriander, Garlic, Dried red chilies, Red chili powder, and Salt to taste.

In a pressure cooker, add soaked lentils, gangavalli kura chopped without roots, grated raw mango and a quarter spoon of turmeric. Cook for 3 whistles and let the pressure release. Now take a tempering pan, pour some cooking oil and add all the other ingredients. Once they turn golden brown, add to the cooked lentil mixture. Finally, serve hot, the famous gangavalli aaku pappu with rice or roti.

The Fresh Unlimited Difference

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