What Is Puroi Xaak In Assam And How Is It Used In Assamese Cuisine And Traditional Diets?

Puroi Xaak, commonly known as Amaranth leaves, is one of the most widely consumed leafy vegetables in Assam. Known for its vibrant green or reddish leaves and tender stems, Puroi Xaak is cherished in Assamese kitchens for its mild, earthy flavor and impressive nutritional value. In Assam, Puroi Xaak refers to Malabar spinach, also known as Basella rubra. It's a popular leafy green vegetable in Assamese cuisine and is often prepared with lentils like masoor dal. It is a seasonal green that thrives in Assam’s fertile soil, making it a staple in both rural and urban households.

In Assamese cuisine, Puroi Xaak is prepared in various ways-lightly stir-fried with garlic, cooked with potatoes or pumpkins, or paired with small fish for a wholesome, protein-rich dish. Its soft texture and delicate taste make it a versatile ingredient that complements a variety of meals.

Nutritionally, Puroi Xaak is rich in iron, calcium, vitamins A and C, and dietary fiber. It is known to promote healthy digestion, improve immunity, and strengthen bones. In traditional Assamese diets, it is often included for its cooling properties and overall health benefits.

Culturally, Puroi Xaak reflects Assam’s deep-rooted connection to fresh, seasonal produce. Its easy availability and adaptability in recipes have made it a beloved green across generations, symbolizing the simplicity and nourishment of Assamese cuisine.