Puliyarai is creeping woodsorrel, a tiny clover-like weed of lawns, pots and courtyards whose leaves taste sharply sour. In Tamil homes it is ground into puliyarai thuvaiyal, a tangy chutney. In Ayurveda it is changeri, used in a medicated ghee for digestion. Its sourness comes from oxalic acid, so it is eaten in small amounts.
- Botanical name
- Oxalis corniculata L.
- Family
- Oxalidaceae
- Tamil
- Puliyarai
- Hindi
- Tinpatiya
- Sanskrit
- Cāṅgerī
- Parts used
- Leaf
- Habit
- Creeping woodsorrel with sour, edible leaves
- Last updated
- 2026-10-27
How to recognise Puliyarai
It is a low, creeping perennial that roots along its slender stems and forms mats.
Each leaf has three heart-shaped leaflets with a notch at the tip, green or purplish, that fold down at night.
Small, bright yellow, five-petalled flowers grow on thin stalks.
The fruits are slender, upright, cylindrical capsules that burst when touched and fling seeds.
Clover has rounded, unnotched leaflets and dense heads of white or pink flowers.
Traditional use of Puliyarai
Kitchen
Leaves are ground with dal, chilli and tamarind into puliyarai thuvaiyal, eaten with rice.
Tamil food practice
Ayurveda
Changeri ghrita, ghee cooked with the herb, is used in Ayurveda for digestive complaints.
Ayurvedic practice
Kitchen
In Nepal and the Himalaya the leaves are added to pickles and chutneys as a souring agent.
Himalayan food practice
Modern notes on Puliyarai
The leaves contain oxalic acid and oxalate salts, which give the sour taste.
They also supply vitamin C.
Laboratory studies on extracts exist, but there is little clinical evidence.
Puliyarai safety
Eat it in small amounts, as a chutney or garnish, not as a main vegetable. People with kidney stones or gout should avoid it. Do not pick it from lawns treated with chemicals.
Ecology and sourcing
It is found worldwide as a weed of gardens, nurseries and greenhouses.
Its exploding capsules throw seeds up to a couple of metres.
It is a host plant for the caterpillars of the pale grass blue butterfly.
Related plants
Also in Oxalidaceae
Questions about Puliyarai
Is Puliyarai clover?
No. It is a woodsorrel, with notched, heart-shaped leaflets.
Why is Puliyarai sour?
It contains oxalic acid.
How is Puliyarai eaten?
Ground into a sour chutney, in small amounts.
What is changeri?
Its Ayurvedic name.
Why does Puliyarai spread so fast?
Its capsules fling seeds when touched.
Sources
- Oxalis corniculata L. — Plants of the World Online, Kew (search) (accessed 2026)
- Wikidata item Q162795 (Oxalis corniculata)
Educational page about a plant. It is not medical advice, not a diagnosis, and not an offer to sell. Traditional use is historical. If you need care, ask a licensed clinician. Questions: hello@meevamed.com.