What does keerai mean?

Keerai is the Tamil term for leafy green vegetables, covering varieties like spinach, amaranth and fenugreek leaves

What leafy greens are available?

Spinach (palak), fenugreek leaves (methi), amaranth red leaves, chenopodium (bathua saag), dill leaves (soya saag) and gongura leaves are all stocked

What is gongura keerai used for?

Gongura leaves have a tangy, sour taste and are commonly used in Andhra-style pachadi (chutney) and dal

How are these greens usually cooked?

They are typically cooked as a poriyal (stir-fry) with grated coconut and spices, or simmered into dal

Is fresh ginger and green chilli available alongside the greens?

Yes, fresh ginger (100-150 g) and green chilli (100 g) are available for seasoning keerai dishes

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Fresh Indian Saag & Keerai Online

Keerai options include Spinach/Palak (250 g), Fenugreek Leaves/Methi (250 g), Amaranth Red Leaves (250 g), Chenopodium Leaves/Bathua Saag (250 g), Dill Leaves/Soya Saag by Zepto (100 g), Coriander Leaves (100 g), Gongura Leaves (250 g), and Curry Leaves (50 g), along with green chilli (100 g) and ginger (100-150 g) for seasoning.

Keerai is the Tamil word for leafy greens, used broadly for spinach, amaranth, fenugreek and other saag-type vegetables. These greens are typically cooked as a stir-fry (poriyal) or simmered into dal and curries, with each variety offering a different taste, from the mild spinach to the tangier gongura.

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