Purslane in Telugu — Regional Uses and Nutrition

Reading time: 9 minutes

🌿 Introduction

Purslane (scientific name Portulaca oleracea L.) is a resilient succulent found almost everywhere — from cracks in sidewalks to fields and kitchen gardens. In Telugu-speaking regions of India it’s known by several names such as boddu pavilikura, pahal kur, goddu pavelli, and payala kura.

Although often dismissed as a weed, purslane has been eaten for centuries in salads and soups. Its tangy leaves are rich in vitamins, minerals, and omega-3 fatty acids; researchers note that purslane provides five times more omega-3s than spinach and contains higher levels of beta-carotene and ascorbic acid than many vegetables. This article explores how Telugu communities use purslane, highlights its nutrition profile and health benefits, and offers tips on growing purslane microgreens.

🧠 Local Names and Cultural Significance

In the Telugu language, purslane is affectionately called boddu pavilikura or payala kura. Traditional cooks incorporate the plant in daily meals, often preparing it as a tangy green vegetable alongside dal or tamarind-based curries. In folk medicine, it has long been valued for its cooling properties and ability to balance body heat during hot seasons. References in Ayurvedic sources describe lonakshara, an herb corresponding to purslane, as a mild anti-inflammatory and blood-purifying plant.

🍽️ Culinary Uses in Telugu Cuisine

Culinarily, payala kura is often cooked with lentils to make purslane dal. A Telugu recipe combines toor dal with fresh payala leaves, onions, tamarind, and green chillies, finishing the dish with a tempering of cumin, mustard seeds, and curry leaves. The leaves’ slight sourness and mucilaginous quality help thicken soups and chutneys, and older stems are sometimes used as a potherb. Local cooks also pickle or sauté purslane with tomatoes and spices. In a broader South-Asian context, purslane’s tangy flavour is compared with sorrel or spinach, yet it contains far more omega-3 fatty acids and beta-carotene than those greens.

💧 Nutritional Profile and Health Benefits

One trait that sets purslane apart is its omega-3 fatty acids. Its leaves contain alpha-linolenic acid (ALA) and gamma-linolenic acid, with around 4 mg/g of fatty acids. Studies note that purslane contains five times more omega-3 fatty acids than spinach and is considered the richest vegetable source of ALA.

Microgreens analyses report that 100 g of purslane offers 1320 IU of vitamin A, 21 mg of vitamin C, and 400 mg of ALA — about 400 % higher than spinach. The plant also supplies antioxidants such as beta-carotene, alpha-tocopherol (vitamin E), ascorbic acid (vitamin C), betalain pigments, and flavonoids. These compounds contribute to the plant’s vibrant green leaves and confer strong free-radical-scavenging activity.

🌞 Traditional and Medicinal Value

Modern research supports many traditional claims about purslane’s health benefits. A 2014 review highlights that purslane’s nutrient profile is superior to many vegetables and emphasizes its high levels of omega-3 fatty acids, beta-carotene, vitamin C, and vitamin E.

It states that purslane extracts show anti-inflammatory, antioxidant, antidiabetic, and neuroprotective activities. Clinical researchers note that purslane’s phytochemicals — including alkaloids, flavonoids, polysaccharides, and phenolic compounds — help reduce oxidative stress and may support liver health and glucose metabolism. Other studies describe its use for burns, headaches, digestive disorders, and diarrhoea, crediting its emollient and anti-ulcerogenic properties.

🌿 Growing Purslane and Microgreens

Purslane thrives in hot, arid climates — making it ideal for the Deccan Plateau. It grows easily from seed and can be harvested within three weeks as microgreens or four to six weeks as a mature leafy green. Telugu gardeners often cultivate it in kitchen pots or as a border plant around fields. Purslane’s shallow root system and drought tolerance make it perfect for low-input farming.

Tips for Home Growers:

• Light: 6–8 hours of direct sunlight or strong grow lights for microgreens.

• Soil: Well-draining, sandy soil or coconut coir medium.

• Harvest: Trim just above the base when plants reach 10–12 cm.

⚖️ Safety and Preparation Notes

Like spinach, purslane contains oxalic acid, which can bind with minerals like calcium and magnesium. Light blanching or cooking with calcium-rich foods helps reduce oxalate levels. People with kidney stones or gout should consume it in moderation. Ayurvedic sources recommend pairing purslane with cumin or coriander to balance its cooling nature.

✅ Conclusion

Purslane’s popularity in Telugu-speaking regions reflects a long-standing appreciation for this humble plant. Known locally as boddu pavilikura or payala kura, it enriches dals, chutneys, and curries with a tangy flavour while providing exceptional nutrition. Scientific studies confirm that fresh purslane is packed with omega-3 fatty acids, vitamins A, C, and E, and minerals like potassium, magnesium, and calcium. Its antioxidant profile supports anti-inflammatory and antidiabetic effects, and its adaptability makes it easy to grow both as a garden green and as microgreens.

By incorporating purslane into meals — whether as a traditional payala kura pappu or as fresh microgreens sprinkled over salads — Telugu communities continue to honour their heritage while enjoying one of nature’s most nutritious leafy greens.

📚 Sources

Kumar, A., Sreedharan, S., Kashyap, A. K., Singh, P., & Ramchiary, N. (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://www.hindawi.com/journals/tswj/2014/951019/

Zherkova, Z., Grozeva, N., Todorova, M., & Tzanova, M. (2024). Nutritional value and chemical composition of common purslane (Portulaca oleracea L.) from different regions in Bulgaria. Ecologia Balkanica, 16(2), 176–186. https://www.researchgate.net/publication/383773040

Petropoulos, S. A., Karkanis, A., Kyriacou, M., & Stathis, G. (2025). Portulaca species: A rich source of bioactive compounds and nutritional value. Planta, 261(5), 90. https://link.springer.com/article/10.1007/s00425-025-04077-6

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Al-Jauziyah, I. (2019). Purslane (Portulaca oleracea L.): An underutilised wonder plant with potential pharmacological value. The Pharma Innovation Journal, 8(6), 236–246. https://www.thepharmajournal.com/archives/2019/vol8issue6/PartE/8-5-92-356.pdf

Flowers of India. (2025). Purslane – names & description. https://www.flowersofindia.net/catalog/slides/Purslane.html

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Drugs.com. (2023). Herbal summary: Purslane (Portulaca oleracea). https://www.drugs.com/npp/purslane.html