Arve/Harive Soppu (Arai Keerai)

Arai keerai, also known as Amaranth leaves or Little Amaranth, is a type of leafy green commonly used in South Indian cuisine. Here’s a brief overview:

Description

• Appearance: Arai keerai leaves are typically small, oval, and tender, with a green colour. The plant grows in a bushy manner and produces clusters of leaves.
• Flavour: Mildly earthy and slightly nutty, with a tender texture when cooked.

Uses

• Culinary: Widely used in South Indian dishes like keerai poriyal (stir-fried greens), sambar (a lentil-based stew), and kootu (a vegetable and lentil dish). It can also be used in soups, curries, and stews.
• Cooking: Typically sautéed or steamed to soften the leaves. It can be mixed with spices and other ingredients to enhance flavour.

Nutritional Benefits

• Vitamins and Minerals: Rich in vitamins A, C, and K, and provides essential minerals such as calcium, iron, and magnesium.
• Antioxidants: Contains antioxidants that help reduce oxidative stress and support overall health.
• Protein and Fiber: Good source of dietary fiber and protein, which supports digestive health and muscle function.

Storage

• Fresh: Store in the refrigerator in a plastic bag or container. Best used within a week for optimal freshness.
• Cooking: Can be cooked and frozen for longer storage if needed.