Paruppukkeerai (Portulaca oleracea)

Paruppukkeerai, kulfa in Hindi, is purslane, a fleshy, creeping weed with reddish stems and small paddle-shaped leaves. It is cooked with dal in Tamil Nadu and as kulfa saag in North India, and eaten raw in salads around the Mediterranean. Among leafy greens it is unusually rich in alpha-linolenic acid, a plant omega-3 fat. It also contains oxalate.

Botanical name: Portulaca oleracea L.
Family: Portulacaceae
Tamil: Paruppukkeerai
Hindi: Kulfa
Sanskrit: Lonikā
Parts used: Leaves and tender stems
Habit: Succulent creeping weed cooked as a sour-green
Last updated: 2026-10-27

How to recognise Paruppukkeerai

It is a low, spreading annual with smooth, fleshy, reddish stems.

The leaves are thick, smooth, oval to paddle-shaped, clustered at the stem tips.

Small yellow flowers with five petals open only in bright morning sun.

The seed capsule opens with a lid to release many tiny black seeds.

Spurges that look similar ooze white latex when broken; purslane does not.

Traditional use of Paruppukkeerai

Kitchen

Paruppukkeerai is cooked with toor dal, garlic and cumin in Tamil homes.

Tamil food practice

Kitchen

Kulfa is cooked as a saag with potato in North India.

North Indian food practice

Kitchen

In Greece and the Middle East it is eaten raw in salads such as fattoush.

Mediterranean food practice

Modern notes on Paruppukkeerai

Purslane is one of the richest leafy sources of alpha-linolenic acid.

It also supplies vitamin C, magnesium and potassium.

Its sour taste in the morning comes from acids it stores overnight, a water-saving form of photosynthesis.

The ornamental moss rose of Indian gardens is a related species, Portulaca grandiflora.

Paruppukkeerai safety

People with kidney stones should eat purslane in moderation because of oxalate. Do not confuse it with spurges, which have milky sap.

Ecology and sourcing

It grows as a weed on every warm continent.

A single plant can make tens of thousands of seeds.

It tolerates heat, drought and poor soil.

Related plants

Questions about Paruppukkeerai

Is purslane edible?

Yes, raw or cooked.

Is Paruppukkeerai rich in omega-3?

It is one of the richest leafy sources.

How do I tell Paruppukkeerai from spurge?

Spurge has milky sap; purslane does not.

Why is Paruppukkeerai sour?

It stores acids overnight.

What is kulfa?

Its Hindi name.

Can I grow Paruppukkeerai at home?

Yes. It roots easily from seed or cuttings in pots.

Sources

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.