Gangavalli Kura (Kulfa) plant can be harvested and eaten, as the leaves, stems, and flowers are completely edible. When preparing wild Gangavalli Kura (Kulfa), it’s important to wash the plant carefully to ensure that no pesticides are on the leaves. Gangavalli Kura (Kulfa) is tart and a little salty, making it a great addition to salads and other dishes. It can be eaten raw or cooked. When added to soups and stew, it thickens the broth nicely.
|Seeds Name||Purslane, Gangavalli Kura, Kulfa ka shak|
|Harvesting time||50-60 Days|
Benefits of Gangavalli Kura (Kulfa):
- Gangavalli Kura (Kulfa) is rich in Vitamin A, Vitamin C and B Vitamins like riboflavin, pyridoxine, folate and niacin.
- It contains carotenoids as well as minerals like iron, magnesium and calcium.
- It is also loaded with two betalain alkaloid pigments, which are powerful antioxidants.
- Gangavalli Kura (Kulfa) is an extremely low-calorie food, and it is chock-full of dietary fibre.
- It is also rich in healthy omega-3 fatty acids, which improve heart health and boost brain power.
Planting and Care:
- Gangavalli Kura (Kulfa) are highly drought tolerant. Water them every alternate day.
- Excess watering will cause in Root rot for any plant , so you need have proper drainage system in your container. Make sure that Excess water will drain properly .
- Gangavalli Kura (Kulfa) seeds need light to germinate so they should not be covered with soil.
- Gangavalli Kura (Kulfa) grows in just about any soil from a rich fertile soil to dry rocky soils.