Purslane is one of those weeds which you almost can’t call weed. It would spread rapidly and make your garden fill with color green. And this is also one of those uncultivated form of green, even with the over growth, will not develop the indigestible fiber. So what more qualities one need to posses to call it ultimate!!!
Unfortunately, purslane is not one of the popular edible weeds in India. You would hardly find them in the local markets and in no supermarkets. For city dwellers like me, it’s almost as precious as a visit to our ancestral home 500 km down south.
The immense health benefits of purslane includes essential omega 3 fatty acids and high amount of Vitamin E. So if you get a chance to come across this weed, don’t miss to pick it up. It’s a must treasure plant.
- 2 cups of chopped purslane /luni pattha
- 1 small red onion – cut into small cubes
- 1 tbsp of jaggery
- 1/2 tbsp salt
- 1 cup thick yogurt
- 1/4 cup water
Seasoning ingredients –
- 1 tbsp vegetable oil
- 1/2 tbsp mustard seeds
- 2 green chillies
- 1/4 tbsp hing/asafoetida
Methods – In a thick bottomed wok, add onion and fry for a minute. Add chopped purslane, water and cook for two minutes on a medium heat. And leave it for cooling.
Mix yogurt salt and jaggery and stir well.
In a seasoning wok, heat the oil, mustard seeds and asafoetida. Once the mustard start sputtering add chopped chilli and leave it for few seconds. switch off the flame.
Now, mix cooked purslane, and yogurt and pour the seasoning on top. Stir all together until combined.
Serve it with steaming hot rice.
Best served fresh. Serves 2.