Siru keerai (small amaranthus greens) is a nutritious leafy vegetable widely used in South Indian cuisine. It has a mild, earthy flavor and a soft texture when cooked, making it perfect for dishes like keerai masiyal, kootu, and poriyal. Rich in iron, calcium, fiber, and essential vitamins, siru keerai helps improve digestion, boost immunity, and support healthy blood levels. Including this wholesome green in your daily diet promotes overall health and well-being.
Spring onion, also known as green onion, is a versatile vegetable with long green stalks and small white bulbs. It has a mild, slightly sweet flavor compared to regular onions and can be used both raw and cooked. Rich in vitamins A, C, and K, along with antioxidants and fiber, spring onions help boost immunity, support digestion, and promote heart health. They add freshness and aroma to a variety of dishes like salads, stir-fries, soups, and garnishes, making them a staple in many cuisines.
Sukkan Keerai is a traditional leafy green commonly used in South Indian cuisine, known for its slightly tangy and earthy flavor. The leaves are tender and cook down quickly, making them ideal for everyday dishes. Rich in iron, calcium, fiber, and essential vitamins, it helps improve digestion, support blood health, and boost immunity. This keerai is often prepared as poriyal, kootu, or added to dals, offering a nutritious and flavorful addition to regular meals.
Thoothuvalai keerai (purple fruited pea eggplant leaves) is a traditional medicinal herb widely used in South Indian cuisine. It has a slightly bitter and pungent taste with a soft texture when cooked, making it ideal for dishes like rasam, chutney, and soups. Rich in antioxidants, vitamins, and essential nutrients, thoothuvalai keerai is known for supporting respiratory health, relieving cough and cold, and boosting immunity. Including this herbal green in your diet helps promote overall wellness and natural healing.
Thuthi Keerai, also known as Amaranth Leaves, is a highly nutritious leafy green widely used in South Indian cooking. It has a mildly earthy flavor and becomes soft when cooked.Packed with iron, calcium, vitamins A and C, and antioxidants, Thuthi Keerai supports blood health, strengthens bones, boosts immunity, and aids digestion. Its high fiber content also helps maintain gut health and overall wellness.This versatile keerai can be prepared as poriyal, kootu, soup, or added to dals and stir-fries, making it a healthy and flavorful addition to everyday meals.
Vallarai keerai (Indian pennywort) is a highly nutritious leafy green known for its slightly bitter taste and soft texture when cooked. It is commonly used in traditional South Indian dishes like thuvaiyal, kootu, and soups. Rich in iron, calcium, vitamins, and powerful antioxidants, vallarai keerai is well-known for boosting memory, improving brain function, and supporting overall health. Adding this herb to your diet can help enhance concentration, digestion, and overall wellness.
