Chaulai and Kulfa Saag: Red Amaranth and Purslane Greens Guide (Video)

Transcript

Red Amaranth & Purslane

When the heat turns spinach thin and bitter, two humble greens step in: red amaranth, called chaulai, and the lemony purslane, known as kulfa. Let’s explore how to pick, store, and enjoy them.

Why these greens

Palak gets bitter in the summer, so markets fill up with chaulai and kulfa. They’re inexpensive, the tender leaves taste mild and earthy, and they’re best cooked right after you bring them home.

At a glance

Chaulai leaves are soft, mildly earthy, and can be green or deep red. Kulfa has thick, lemon-kissed leaves on reddish stems. Both thrive from April through September across Pakistan and North India, and they keep a few days in the fridge if wrapped dry.

How to pick at the stall

Look for bunches with lots of young leaves at the tips. A good chaulai stem will snap cleanly near the top; thick, stringy stems usually mean the leaves are past their prime. For kulfa, press a leaf, it should feel plump and firm, not wrinkled or yellow.

Pink washing water isn’t a scam. It’s the same kind of pigment that makes beetroot red.

Wash, strip and store

Do the washing the day you buy them. Strip the tender tips from the stems, then swish the leaves in cold water a few times until the soil lifts out. Rinse under running water, drain well, and pat dry if you’re not cooking right away. A quick one-minute blanch and a squeeze let you freeze them for later saag, though frozen kulfa will lose its crunch.

How to harvest at home

Both plants grow easily in a pot or a summer patch. When chaulai reaches about 20-25 cm, pinch off the top few centimeters; new side shoots will sprout. For kulfa, cut the stems a few centimeters above the ground, leaving some leaves behind so it regrows. Harvest in the cool part of the morning and get the greens into shade or the fridge quickly.

Foraging warning

Be sure you know what you’re picking. A common weed called spurge grows flat on the ground and can be confused with wild kulfa, but it oozes a white milky sap when you break a stem, whereas kulfa is thick and fleshier. Stay away from roadsides, drains, or sprayed fields. When in doubt, buy instead of foraging.

What these greens give you

A cooked bowl of either green is low in calories and adds useful fiber. Chaulai supplies vitamin A, C, folate, and K, plus more calcium than many leafy veggies, though oxalate means you absorb only part of it. Kulfa is one of the few leafy sources of plant omega-3 (ALA) and also offers vitamins A and C and potassium, though the amount is modest compared with walnuts.

What elders did

Traditional kitchens treat kulfa as a “thanda” or cooling green, often cooked into dal or with potatoes during the hottest days. Chaulai is usually fried with garlic and served with roti. The cooling idea comes from old humoral food theory, not from any measured temperature change, but a light, watery dish does feel easier to eat in June than a heavy meat curry.

Two simple recipes

For chaulai ka saag, chop half a kilogram of leaves, fry sliced garlic and a dry red chilli in a spoon of oil, add onion, then the leaves and a pinch of salt. Cover and cook five to seven minutes on low, then squeeze lemon and serve with roti or rice. For kulfa ki dal, boil a cup of moong or masoor lentils, add chopped kulfa leaves, a tadka of cumin, garlic, and chili, and finish with a dash of lemon. Both are quick, comforting, and let the greens shine.

Try it raw

Tender kulfa leaves add a bright, lemony crunch to raita. Stir a handful of well-washed leaves into a cup of whisked dahi, a pinch of salt, and a dash of roasted cumin. Keep the raw portion modest if you’re watching oxalate intake.

Surprising facts

The rajgira fast-day food is actually amaranth seed, a close relative of leafy chaulai. Kulfa harvested at dawn tastes a touch more sour because the plant conserves water as the day heats up. Amaranth, palak, beetroot, and bathua all belong to the same plant family, which explains why they share an oxalate caution.

Take care if

If you’ve had kidney stones, both chaulai and kulfa are high in oxalate, so check with your doctor about portion size. Boiling and draining the water, or pairing them with dahi, can lower the oxalate you absorb. People with kidney disease should watch the potassium content, and those on warfarin need a steady intake of vitamin K rather than big swings.

Thanks for watching

For the full details, head over to thecareonline.com, and remember this guide is for practical cooking, not medical advice.