What is the difference between palak keerai and other keerai varieties in stock?

Palak keerai is spinach, sold cleaned and without roots in a 250 g pack, while Amaranth Red Leaves (250 g) is a separate reddish-leaved keerai variety with a different flavour

Is a larger pack of palak keerai available?

Yes, a Spinach Cleaned Combo of 250 g x 2 is available for larger quantities

What dishes is palak keerai typically used in?

It is commonly used in poriyal (dry stir-fry with coconut) and kootu (a lentil-based curry) in South Indian cooking

What herbs pair well with keerai dishes?

Curry Leaves, Ginger and Chilli Green are commonly used together with keerai varieties for tempering

Does the spinach need to be trimmed at home?

No, it is sold pre-cleaned with roots already removed, so it only needs washing and chopping

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Fresh Spinach & Keerai Varieties Online

Spinach (Palak), cleaned and without roots, is available in a 250 g pack and a 250 g x 2 combo. Amaranth Red Leaves (250 g), another common keerai variety, is also stocked, along with other greens and herbs such as Curry Leaves cleaned without roots (50 g), Mint Leaves (100 g), Coriander Leaves (100 g), Ginger (100 to 150 g), Chilli Green (100 g), Bloom Chilli Green (80 to 100 g), and Lemon (200 g).

Keerai is the Tamil word for leafy greens, and palak keerai refers specifically to spinach, while other varieties like Amaranth Red Leaves (also called mulai keerai) have a different colour and slightly earthier taste. These greens are typically cooked into poriyal (a dry stir-fry with grated coconut) or kootu (a lentil-based curry), and are usually paired with curry leaves, ginger and green chillies for tempering.

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