Kulfe Ki Katli (Purslane Lentil Curry - Hyderabadi Style)

 

            This is a delicious dal (lentil) prepared with Kulfa (Purslane) leaves. Spicy and tangy it is a Hyderabadi delicacy. Having stayed in Hyderabad for a very long time, I was yet unaware of its existence. Thanks to my school alumni group member, I was inspired to try this out and it was very yummy. 

             If kulfa is unavailable, you can prepare it with any other greens. Kulfe Ki Katli is a great party recipe which can be prepared during special occasions. It can be relished with hot steamed rice, jeera rice, bagara rice, naan or tandoori roti. Choice is yours. So go ahead and give it a try by checking out the step by step pictorial recipe to prepare this great party recipe.

• 1/2 cup tuvar dal (pigeon Pea lentil), soaked in water for 30 minutes 
• 1 onion, chopped
• 1-2 bunches of kulfa leaves, chopped
• handful of coriander leaves, chopped
• 2 green chilies. 
• 2-3 garlic cloves, chopped
• 1" ginger, chopped
• 1-2 tomatoes, chopped
• 1/2 tsp. turmeric powder
• 1 tsp. tamarind paste mixed with 1/2 cup water
• 1 tsp. red chili powder
• 1 tsp. salt or to taste

Tempering--

• 2 tbsp. oil
• 1/2 tsp. cumin seeds
• 1 tsp. mustard seeds
• 1-2 sprig curry leaves
• 2-3 whole dry red chilies, broken
• 2-3 garlic cloves, sliced

          Pressure cook the soaked lentils with onion, tomatoes, ginger, garlic, green chilies, kulfa leaves, coriander leaves and turmeric powder with 1 & 1/2 cups water for 4-5 whistles. 

          Mash well and add the tamarind water, red chili powder and salt. Bring it to a boil and simmer on a medium flame for 5-10 minutes. Transfer to a serving dish.

          Heat oil in a pan and temper with cumin seeds, mustard seeds, garlic, curry leaves and dry red chilies. Sauté for a few seconds till it stops spluttering.

          Pour this tempering over the prepared dal and serve with hot steamed rice, bagara rice, jeera rice, naan or tandoori roti.

                                 Soak the tuvar dal for 30 minutes.

                        Pressure cook the soaked lentils with onion, tomatoes, ginger, garlic, 

                        green chilies, kulfa leaves, coriander leaves and turmeric powder with 

                        1 & 1/2 cups water for 4-5 whistles. 

                                  The boiled dal. 

                                  Mash well.

                       Add tamarind water, red chili powder & salt. Bring it to a boil and 

                       simmer on a medium flame for 5-10 minutes. Transfer to a serving dish.

                      Heat oil & temper with cumin seeds, mustard seeds, garlic, curry leaves

                      & dry red chilies. Sauté for a few seconds till it stops spluttering.

                                 Pour this tempering over the prepared dal.

                    Serve with hot steamed rice, bagara rice, jeera rice, naan or tandoori roti.

Kulfa Saag Paratha (Purslane Leaves Flat Bread)

          Kulfa Saag (Purslane leaves) is similar to methi / fenugreek leaves but is slightly sour in taste. They are yummy in taste and can be prepared in many ways. Today I combined it with whole wheat flour to make some delicious and wholesome parathas that can be had as a breakfast / snack. 

          In fact you can enjoy them anytime of the day for a light meal, accompanied with raita, pickle, butter or any side dish. So check out the step by step pictorial recipe to prepare it.

• 1 cup whole wheat flour
• 2 cups kulfa saag / Purslane greens, chopped
• 1/4 tsp. salt
• 1/2 tsp. turmeric powder
• 1/2 tsp. coriander powder
• 1/2 tsp. cumin powder
• 1/4 tsp. asafoetida
• 2 green chilies, chopped
• 1 tsp. ginger, grated
• 2 tbsp. fried onions
• oil to shallow fry

          In a bowl, combine all the above mentioned ingredients (except oil) and knead a stiff dough by adding water little at a time. Cover and keep aside for 20-25 minutes.

          Divide into equal portions and roll each one into a round chapatti by dusting some flour. Heat a tawa / griddle and fry them by drizzling some oil. 

          Let it cook till it is golden brown in colour on both sides. Enjoy them with butter, pickle, any side dish or raita.

                    Mix all ingredients (except oil) & knead a stiff dough by adding some water. 

                                  Cover & keep aside for 20-25 minutes.

                  Divide into equal portions & roll each one into a round chapatti by dusting 
                  some flour. Heat a tawa & fry them by drizzling some oil. 

                   Let it cook till it is golden brown in colour on both sides. Enjoy them with
                   butter, pickle, any side dish or raita.

Kulfa Saag Chicken - Hyderabadi / Telangana Style

          The combination of both kulfa greens and chicken makes for a very delicious dish that can be relished with kulcha, naan, tandoori roti, plain khushka biryani or jeera rice. Kulfa saag is similar to methi (fenugreek) leaves and is slightly sour in taste. 

          There are many traditional Hyderabadi recipes prepared with Kulfa saag, combined with lentils, onion, tomatoes or mutton. So today I decided to try out with chicken and the end product turned out really yummy. So check out the step by step pictorial recipe to prepare it.

• 600 gms. chicken on bones, curry cut
• 2-3 bunches of kulfa (purslane leaves), chopped
• 3 tbsp. oil
• 1/2 tsp. cumin seeds
• 1/2 tsp. mustard seeds
• 1/4 tsp. asafoetida
• 2 onions, chopped
• 1-2 sprigs curry leaves
• 1 tbsp. ginger-garlic paste
• 1 tomato, chopped 
• salt to taste
• 1/2 tsp. turmeric powder
• 2 tbsp. red chili powder or to taste
• 4-5 fresh red chilies

          Heat 1 & 1/2 tbsp. oil and fry the chicken till light golden in colour. Drain and keep aside. Heat remaining oil and temper with mustard seeds and cumin seeds.

          After it stops spluttering, add the asafoetida, followed by the onions and curry leaves. Fry till light brown. Add the ginger-garlic paste and sauté for a few seconds more.

          Now add the tomatoes, salt to taste, turmeric powder and red chili powder. Stir fry till it is mashed. Then add the greens, chilies and the fried chicken.

          Mix everything well and continue to cook, covered on a low flame. Keep stirring at intervals and sprinkle some water if necessary. 

          When the chicken turns soft, switch off the flame and serve with naan, kulcha, tandoori roti, plain Biryani, jeera rice or pulao.

                                  Pick only the leaves & tender twigs. Wash well & drain.

                   Heat 1 & 1/2 tbsp. oil & fry chicken till light golden in colour. Keep aside. 

             Heat remaining oil & temper with mustard seeds and cumin seeds. Then add 
             asafoetida, followed by the onions & curry leaves. Fry till light brown. 

                                  Add ginger-garlic paste & sauté for a few seconds more.

                    Add tomatoes, salt, turmeric powder & red chili powder. Sauté till mashed. 

                                  Then add the greens, chilies & fried chicken.

                         Mix well & continue to cook, covered on a low flame. Keep stirring
                         at intervals & sprinkle some water if necessary. 

               When the chicken turns soft, switch off the flame & serve with naan, kulcha, 

               tandoori roti, plain Biryani, jeera rice or pulao.

Kulfe Ki Bhaji (Purslane Stir Fry - Hyderabadi / Telangana Style)

          This is a typical Hyderabadi delicious saag (greens) preparation made with kulfa leaves and potatoes. Kulfa is similar to methi / fenugreek leaves and really yummy in taste. It is a simple, yet flavorful side dish that can be relished with both rice or chapattis. So check out the step by step pictorial recipe to prepare it.

• 3-4 bunches of Kulfa (purslane leaves), chopped
• 2 tbsp. oil
• 1 potato, cubed
• 1 tsp. mustard seeds
• 1/2 tsp. cumin seeds
• 1/4 tsp. curry leaves
• 1 tsp. split urad dal (black gram lentil)
• 1 sprig curry leaves
• 2 green chilies, slit
• 1 onion, chopped
• 1 tsp. ginger-garlic paste
• 1 tomato, chopped
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tsp. red chili powder
• 1 tsp. ghee

          Heat 1 tbsp. oil in a pan and fry the potatoes till light brown. Drain and keep aside. 

          Heat remaining oil and temper with mustard seeds and cumin seeds. Allow it to splutter.

          Add the asafoetida, urad dal, green chilies and curry leaves. Sauté for for a few seconds. Add the onion and fry till light brown. 

          Now add the ginger-garlic paste and continue to fry for a few more seconds. Add the tomatoes, salt, turmeric powder and red chili powder. Fry till the oil separates.

          Add the kulfa leaves and the fried potatoes and stir fry on a medium flame till dry. When done, add ghee and mix well. Serve as a side dish with rice or chapattis.

                                 Take 3 bunches of Kulfa .

                                 Pick the leaves & tender stems. Wash well & chop finely.

                         Heat 1 tbsp. oil & fry potatoes till light brown. Drain & keep aside. 

                   Heat remaining oil & temper with mustard seeds & cumin seeds. Allow
                   it to splutter. Add asafoetida, urad dal, green chilies & curry leaves. 
           

                                 Add onion & fry till light brown. 

                                  Add ginger-garlic paste & fry for a few more seconds. 

                  Add tomatoes, salt, turmeric powder & red chili powder. Fry till oil separates.

                      Add kulfa leaves & fried potatoes & sauté on a medium flame till dry. 

                                 When done, add ghee & mix well. 

                                 Serve as a side dish with rice or chapattis.