Purslane in Tamil — Local Names and Uses

Reading time: 8 minutes

🌿 Introduction

Purslane (Portulaca oleracea L.) is a succulent herb that sprawls along the ground with reddish stems and oval leaves. In many parts of the world it is dismissed as a weed, yet research shows that this humble plant is among the most nutrient-dense greens on the planet. The leaves and stems are rich in omega-3 fatty acids, vitamins A, C and E, and minerals such as potassium, magnesium, and calcium. Purslane’s juicy texture and lemony, slightly salty flavor make it a versatile addition to salads, soups, stews, or stir-fries. In Tamil Nadu and other parts of South India, purslane is valued for its culinary uses and health-promoting properties, and it is known by several local names.

🔤 Tamil Names and Etymology

In Tamil, purslane is most commonly called kōḻi-k-kīrai (கோழிக்கீரை) and paruppu-k-kīrai (பருப்புக்கீரை). Ethnobotanical compilations list these names alongside those from other Indian languages, noting that the Tamil terms appear together with translations from Hindi (lona), Malayalam (kozhuppa), and Telugu (pappukura). The eFlora of India database explains that these names were compiled from regional floras and folk knowledge and confirms their association with Portulaca oleracea. Similarly, the Flowers of India compendium records the Tamil names kōḻi-k-kīrai and paruppu-k-kīrai, noting that purslane is a cosmopolitan species with local names in dozens of Indian languages.

The word kōḻi-k-kīrai literally means “chicken greens,” possibly referencing the plant’s popularity as chicken fodder. Paruppu-k-kīrai translates to “dal greens,” reflecting its common pairing with lentils in Tamil cooking. Other folk names such as siruppasalai or pulli keerai appear in herbal glossaries, but kōḻi-k-kīrai and paruppu-k-kīrai remain the most widely used. Recognizing these names helps gardeners and cooks identify purslane and distinguish it from similar greens such as spinach (pasalai keerai) or lamb’s quarters (chakravarthi keerai).

🧠 Nutritional and Medicinal Benefits

Scientists consider purslane one of the richest plant sources of omega-3 fatty acids, particularly alpha-linolenic acid and even trace amounts of the long-chain fatty acid EPA. Fresh purslane leaves contain about 494 mg of potassium, 68 mg of magnesium, and 65 mg of calcium per 100 g. They also provide high levels of alpha-tocopherol (vitamin E) and ascorbic acid (vitamin C), making it an excellent antioxidant food. When compared with spinach, purslane contains five to seven times more omega-3 fatty acids and substantial amounts of beta-carotene and glutathione.

Beyond nutrition, purslane has a long history in folk medicine. The World Health Organization lists Portulaca oleracea among the most widely used medicinal plants, sometimes called a “global panacea.” Traditional healers use the plant as a febrifuge, antiseptic, vermifuge, and anti-inflammatory agent. Laboratory studies confirm antibacterial, anti-ulcer, antioxidant, and wound-healing properties. The plant’s flavonoids, alkaloids, terpenoids, and polysaccharides may contribute to these effects.

Purslane’s high oxalate content warrants moderation for people prone to kidney stones. As with spinach or beet greens, boiling the leaves and discarding the water can reduce oxalate levels. In general, however, the nutrient density and health benefits of purslane far outweigh this drawback.

🍽️ Traditional Uses in Tamil Cuisine

Tamil cooks have incorporated kōḻi-k-kīrai into home-style dishes for generations. The leaves and tender stems are often simmered with toor dal or moong dal to make paruppu keerai masiyal (purslane-lentil stew), a comforting dish served with steamed rice. Local food writers note that purslane’s slight tartness blends well with tomatoes, tamarind, and coconut, while its mucilaginous texture helps thicken stews and curries.

In addition to stews, Tamil families stir-fry purslane with mustard seeds and urad dal or add chopped fresh leaves to dosa batter for a nutrient-boosting twist. Food encyclopedias point out that purslane is common in Indian cuisine and is often prepared as purslane dal, mixed into salads, or cooked with summer vegetables like green beans and eggplant. Because the leaves remain tender even after cooking, they retain their bright flavor and contribute a pleasant crunch.

💊 Health and Folk Medicine in South India

In Siddha and Ayurvedic traditions, kōḻi-k-kīrai is valued for its cooling and demulcent properties. Fresh purslane juice is applied to burns and skin inflammations, while the leaves are made into poultices for wounds and swelling. Decoctions of the dried plant are taken internally to treat fever, dysentery, and urinary disorders. The Medicinal Plants of India catalogue lists the Tamil names and notes that purslane functions as a refrigerant, mild spasmolytic, diuretic, and antiscorbutic herb. Such uses echo ancient Chinese practice, where purslane is called the “vegetable for long life” and is used to cool the blood and resolve heat toxins.

Researchers caution that many of these medicinal claims stem from traditional knowledge and require rigorous clinical study. Nonetheless, laboratory experiments indicate that the plant’s extracts exhibit antibacterial, anti-ulcer, and anti-inflammatory activity. These findings support the folk belief that purslane soothes skin irritations, relieves stomach pain, and promotes wound healing.

🌱 Growing Purslane and Microgreens

Purslane thrives in warm, sunny conditions and tolerates poor soil. Horticultural guides describe it as a fast-growing annual that forms a mat up to three feet in diameter, but it can also grow more upright when moisture is plentiful. Seeds germinate readily, and the entire plant can be harvested within six to eight weeks. Because the stems root easily at the nodes, trimming the plant encourages new growth and allows for successive harvests.

For microgreen growers, purslane is an attractive option because the young seedlings are exceptionally tender and nutrient-dense. They can be sown densely in trays and harvested when the first true leaves appear, usually within two weeks. Research shows that microgreens often contain higher concentrations of vitamins and antioxidants than mature leaves; while specific data for purslane microgreens are limited, they likely share the same rich profile of omega-3s, vitamins, and minerals. After harvest, the delicate shoots should be consumed promptly to maximize nutritional value.

🔚 Conclusion

Understanding the Tamil names kōḻi-k-kīrai and paruppu-k-kīrai reveals the cultural and nutritional significance of purslane in South India. Far from being just a weed, purslane is a nutritious, versatile, and medicinally valuable plant. Its leaves and stems offer a powerhouse of omega-3 fatty acids, vitamins, and minerals, while traditional medicine views it as a cooling herb that treats fevers, wounds, and digestive ailments. In Tamil cuisine, purslane pairs beautifully with lentils, coconut, and spices to create hearty stews and stir-fries. Whether harvested as a wild green, grown in the garden, or cultivated as microgreens, purslane deserves a place both at the table and in the medicine cabinet.

📚 Sources

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Division of Extension, University of Wisconsin–Madison. (n.d.). Common purslane, Portulaca oleracea. Wisconsin Horticulture.https://hort.extension.wisc.edu/articles/common-purslane-portulaca-oleracea

eFlora of India. (2024). Portulaca oleracea (Introduced): Names and vernacular synonyms.https://efloraofindia.com/efi/portulaca-oleracea

Flowers of India. (n.d.). Portulaca oleracea – Purslane.https://www.flowersofindia.net/catalog/slides/Purslane.html

GRACE Communications Foundation. (2025). Real food encyclopedia – Purslane. FoodPrint.https://foodprint.org/real-food/purslane

Medicinal Plants Blog. (2012, July 29). Portulaca oleracea – Pedda-pavilikura, Paruppu-kirai, Ghol, Koluppa.https://medplants.blogspot.com/2012/07/portulaca-oleracea-pedda-pavilikura.html

Palsdottir, H. (2023, July 13). Purslane – A tasty “weed” that is loaded with nutrients. Healthline.https://www.healthline.com/nutrition/purslane

Uddin, M. K., Juraimi, A. S., Hossain, M. S., Nahar, M. A., Ali, E., & Rahman, M. M. (2014). Purslane weed (Portulaca oleracea): A prospective plant source of nutrition, omega-3 fatty acid, and antioxidant attributes. The Scientific World Journal, 2014, 951019.https://pmc.ncbi.nlm.nih.gov/articles/PMC3934766

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