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Kulfa leaves, also known as purslane or Portulaca oleracea, are a versatile and nutritious green that has been enjoyed in various cuisines around the world for centuries. Despite its humble appearance, kulfa boasts a plethora of health benefits and a unique flavour profile that adds depth to dishes.
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One of the most appealing aspects of kulfa leaves is their versatility in the kitchen. They can be used raw in dals, sautéed as a side dish, or incorporated into parathas, stews, and stir-fries. Their succulent texture and slightly tangy flavour make them a delightful addition to a wide range of dishes.
Kulfa Saag Dal
This nutritious delicacy combines tender kulfa leaves with lentils, creating a wholesome and flavourful meal. The dish typically includes lentils, kulfa leaves, onions, tomatoes, garlic, and spices like cumin, turmeric, and red chilli powder. The kulfa leaves infuse the dish with a unique earthy flavour, while the spices add warmth and depth. Kulfa Saag Dal is not just a dish; it's a celebration of regional ingredients and culinary heritage.
Hyderabadi Kulfa Gosht
Hyderabadi Kulfa Gosht is a tantalising dish that celebrates the rich culinary heritage of Hyderabad. Tender goat meat, marinated in a blend of traditional spices like cumin, coriander, and garam masala, is cooked to perfection with the aromatic essence of Kulfa leaves. These leaves impart a unique earthy flavour, elevating the dish to new heights of deliciousness.
Kulfa Saag Paratha
Kulfa Saag Paratha is a delectable dish that celebrates the earthy flavours of kulfa leaves. To make this traditional delicacy, finely chopped kulfa leaves are mixed with whole wheat flour, spices like cumin, coriander, and green chillies, and a hint of tanginess from dried mango powder. The mixture is kneaded into a dough, rolled into parathas, and cooked on a hot griddle until golden brown.
Kulfa Saag Bhaji
The recipe typically calls for fresh kulfa leaves, complemented by a medley of aromatic spices like cumin, coriander, and turmeric. The dish bursts with vibrant flavours, combining earthy notes from the greens with the warmth of spices. A splash of tangy lemon juice adds brightness, while garlic and green chillies infuse a subtle heat.
Kulfa Pakoda
These flavourful fritters or pakodas are made with fresh Kulfa leaves that are finely chopped and mixed with chickpea flour, aromatic spices like cumin, coriander, and chilli powder, along with a pinch of turmeric for colour. The mixture is then shaped into small patties and deep-fried until golden and crispy. Kufa Fritters boast a delightful balance of earthy flavours served with chutney.
Kulfa Aloo Ki Sabzi
This vegetarian delight combines tender kulfa leaves with potatoes, enhancing the dish with a delightful mix of earthy and tangy flavours. The dish is typically prepared by sautéing chopped onions, tomatoes, and spices until fragrant, then adding boiled potatoes and fresh kulfa leaves. This flavourful dish is often served alongside some hot steaming rice or rotis.
