Indian Greens - Spleen amaranth/Arai keerai/Thotakura/Cheera - (glossary) - What is spleen amaranth/arai keerai/thotakura?, Culinary uses of spleen amaranth/arai keerai/thotakura in Indian cooking, How to purchase and store spleen amaranth/arai keerai?

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What is Arai Keerai?/Spleen Amaranth Uses/Cheera Plant Uses/Thotakura Uses/Pacha Cheera Uses/Arai Keerai Uses/Arai keerai images/Thotakura images

TABLE OF CONTENTS

• ABOUT - "ARAI KEERAI/SPLEEN AMARANTH/THOTAKURA"
• APPEARANCE OF SPLEEN AMARANTH/ARAI KEERAI/THOTAKURA
• FEW INDIAN REGIONAL OR VERNACULAR NAMES OF SPLEEN AMARANTH
• FLAVOUR OF ARAI KEERAI/THOTAKURA/SPLEEN AMARANTH
• INDIAN CULINARY USES OF ARAI KEERAI/THOTAKURA/SPLEEN AMARANTH
• TIPS TO BUY AND STORE SPLEEN AMARANTH/ARAI KEERAI/THOTAKURA

ABOUT - "ARAI KEERAI/SPLEEN AMARANTH/THOTAKURA"

Amaranthus dubius, commonly known as spleen amaranth or green amaranth in English, arai keerai in Tamil, thotakura in Telugu. It is an annual plant in the botanical family of Amaranthaceae. It is grown for its edible leaves. Spleen amaranth or arai keerai is a common variety of leafy greens. In India, particularly South India it is regularly consumed as an accompaniment to Rice or Roti. Amaranth greens are usually cooked in various methods like steamed, mashed and stir-fried.

APPEARANCE OF SPLEEN AMARANTH/ARAI KEERAI/THOTAKURA

In India, there are many varieties of leafy greens available and most of them are looks similar identifying each green is quite confusing.

FOR EXAMPLE

Siru Keerai (amaranthus campestris), Arai Keerai (amaranthus dubius), and Mulai Keerai (amaranthus tristis) all three greens are from the same botanical family of Amaranthaceae. They all look similar however with different stages of growth. Siru keerai is the first stage of growth, Mullai keerai is the second stage or slightly mature stage of growth and Arai keerai is the third stage or middle stage of plant growth.

Arai keerai or Spleen amaranth has a slightly thicker stem with multiple branches in the single stem. Each stem is a brown-reddish shade with broad leaves. The leaves are mid to light green shade and deeply veined. It also comes in red colour variants. Arai keerai is always sold without roots.

FEW INDIAN REGIONAL OR VERNACULAR NAMES OF SPLEEN AMARANTH

Tamil name – Arai keerai.

Malayalam name – Cheera.

Telugu name – Thotakura.

Konkani name – Bhajji.

Kannada name – Arave soppu.

Hindi name – Chauli or Chavleri saag.

Punjabi name – Chalai.

Marathi name – Maath.

Sanskrit name – Tanduliya.

FLAVOUR OF ARAI KEERAI/THOTAKURA/SPLEEN AMARANTH

Spleen amaranth/Arai keerai has an astringent taste and leafy aroma similar to spinach. Over-cooked or very old leaves are very fibrous and develop a strong bitter taste. Fresh spleen amaranth/arai keerai always tastes best.

INDIAN CULINARY USES OF ARAI KEERAI/THOTAKURA/SPLEEN AMARANTH

Arai keerai/spleen amaranth is a popular fresh ingredient traditionally served as an accompaniment for roti and rice dish.

Spleen amaranth leaves are versatile fresh ingredients that can be used both raw or cooked.

Spleen amaranth/Arai keerai is frequently consumed greens in the southern part of India, particularly in Tamilnadu and Andhra Pradesh. It can be used to make stir-fry (arai keerai poriyal), cooked with dal (thotakura Pappu), boiled and mashed (arai keerai masiyal), and also added to a variety of soups and rice (keerai sadham).

In the picture - Arai Keerai Poriyal Recipe/Cheera Thoran Recipe/Thotakura Vepudu Recipe/Harive Soppu Palya Recipe

For the detailed Arai Keerai Poriyal Recipe. Kindly, click the below link to check out -

🔗Arai Keerai Poriyal Recipe/Cheera Thoran Recipe/Thotakura Vepudu Recipe/Harive Soppu Palya Recipe

Sometimes spleen amaranth greens are also added to SAMBHAR (South Indian dal-based curry), and ADAI (lentil dosai). KEERAI VADAI is a popular South Indian savoury fried snack, in which spleen amaranth is used.

In the Northern part of India, spleen amaranth is mostly used in dal-based sabzis, and stir-fries with regional seasonings. For example- Bengalis make spleen amaranth with Bengali five-spice seasoning.

Arai keerai is one of the very important leafy greens traditionally given to infants or toddlers in the form of puree. It helps in the strong and healthy development of bones in children. It is also given to NEW MOTHERS as a postpartum medicinal food. Spleen amaranth/arai keerai helps in increasing milk secretion for new mothers.

SPLEEN AMARANTH/ARAI KEERAI is one of the healthiest leafy greens, which is consumed from the first solid food to various health-related medicinal food. We also must include arai keerai/spleen amaranth regularly in our diet. The above are some of the recipe ideas using spleen amaranth/arai keerai. You could innovatively use spleen amaranth in your cooking.

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TIPS TO BUY AND STORE SPLEEN AMARANTH/ARAI KEERAI/THOTAKURA

Spleen amaranth or arai keerai is easily available throughout the year from the fresh green leaf vegetable sellers or any Indian or Chinese vegetable store and also in the online market.

When buying spleen amaranth, look for freshness and select healthy bunches with crispy leaves. Avoid buying dull, wrinkled, and unhealthy leaves.

HOW TO STORE ARAI KEERAI/SPLEEN AMARANTH/THOTAKURA/CHEERA?

You can store cleaned and trimmed spleen amaranth leaves in a plastic bag in the refrigerator for a maximum of 2 days. Before storing spleen amaranth or arai keerai in the refrigerator make sure there is no moisture present in them. In case of any moisture is present in them will wilt the entire bunch of leaves. So be careful while storing spleen amaranth.

HAPPY COOKING!
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Do try the recipe using "Spleen Amaranth/Arai Keerai/Cheera/Thotakura"

🔗Arai Keerai Poriyal Recipe/Cheera Thoran Recipe/Thotakura Vepudu Recipe/Harive Soppu Palya Recipe