Gangavalli kura – గంగవల్లికూర

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Gangavallikura – గంగవల్లికూర – Purslane

ABOUT GANGAVALI KURA: Gangavali kura has other common names like pig weed, fat weed, and is believed to have medicinal properties. This acts as a coolant as it contains 93% of water in it. It is rich in beta-carotene, vitamin A, C, and E and also has the most Omega 3 fatty acids of any leafy vegetable. People consume it in both ways either in a raw form or cooked one. It acts as a natural remedy for insomnia. People call it a summer plant. Gangavali kura is a drought-friendly plant.

BENEFITS:
– It lowers blood pressure levels and cholesterol levels.
– Including Gangavali kura in your diet reduces the risk of heart diseases.
– Prevents autism and other developmental differences in children.
– It prevents lung and oral cavity cancers on regular consumption.
– This leafy vegetable keeps your skin healthy.

USES:
– In Mexico, people use it as an ingredient in omelets for a special flavor.
– You can make salad and soup using these Gangavali kura leaves.
– Used in making chutney – Video

– You can also use this veggie in making dal – Video

– Some people use it in making many varieties like raw mango dal, tomato gangavali curry and etc

WHAT IT IS CALLED IN DIFFERENT LANGUAGES?
English: Purslane
Telugu: Gangavalli kura/ gangavayil kura
Hindi: Kulfe ki Bhaji or Lunia
Tamil: Paruppu keerai
Malayalam: Koluppa
Kannada: Dudagorai
Bengali: Nunia saag

Additional Information

Purslane is a plant that has been used for centuries in the Mediterranean region. It is a low-growing, succulent plant that can be found in gardens and on roadsides.

Purslane (Gangavalli kura) has many benefits, including:

  • It is rich in omega 3 fatty acids, which are important for brain health.
  • It contains high levels of antioxidants and vitamin C, which are good for the immune system.
  • It also contains folate and iron, which are essential for healthy blood cells.
  • It can help to lower cholesterol levels and reduce inflammation.

Purslane is commonly eaten raw, blended with other ingredients such as olive oil, lemon juice and salt. It can also be made into juices or smoothies to be consumed as an electrolyte-rich source of hydration after exercise. For this reason, it is also sometimes referred to as “pennywort” because of its ease in processing.

Gangavallikura can also be eaten cooked, as in the dish “purslane risotto”. Purslane is commonly eaten raw, blended with other ingredients such as olive oil, lemon juice and salt. It can also be made into juices or smoothies to be consumed as an electrolyte-rich source of hydration after exercise.

Additional information

Weight 1 kg

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