Simple Indian Recipes...
Delicious and healthy dishes that can be made even by first timers.

Greens (Leaf Vegetables)

 Published 2012-Mar-25   Updated 2017-Dec-12
(Green Leafy Vegetables, Keerai Vagaigal, Mustard greens, Collard greens, Turnip greens, Radish greens, Beet leaves, Kale,Swiss Chard, Bok Choy, Spinach, Amarnath Leaves)

When the leaves of plants are eaten as vegetable, they are referred to as Greens or simply as Leafy Vegetables. Almost all the greens are low in calories, high in iron content, high in vitamins and dietary fibre. They are eaten raw in salad or made into juice or cooked. It can be boiled, steamed, stir-fried or baked. In India, the common preparations using leafy vegetables are simple sabzi, dal, kootu, poriyal and thuvayal. Greens are also often mixed with chapati, puri dough or dosa batter to improve its nutritional value. 

Below, I have shared recipes using different greens - both the ones available in India as well as other greens from around the world. I have given a brief introduction about each of these greens too. It will be useful if you are trying to add more leafy vegetable to your daily cooking. 

I have listed the greens in alphabetical order for convenience. Please go through and comment below. Also share details about other greens that may be in the list below. 

Amarnath Leaves (Thandu Keerai, Mulai Keerai (முளைக் கீரை), Chowli, Cheera, Thota Kura)

These leaves are known by different names which I have listed above. The speciality of these is that the stem (thandu) is tender and is edible. The leaves are chopped along with the stem and used in preparing poriyal, dal and sabzi with potato. These are avialable in red variety and green variety. 

Red Amaranthus

Amarnath Leaves Chutney Amarnath Leaves Chutney Amaranth Moongdal Curry Amaranth Moongdal Curry Mulai Keerai Masiyal Mulai Keerai Masiyal  

Balloon Vine (Mudakathan Keerai)

Mudakathan Keerai Kashayam Mudakathan Keerai Kashayam Mudakathan Keerai Dosa Mudakathan Keerai Dosa    

Beet Leaves

Beetroot are sold along with its greens in most western countries. In India this is not found in markets. In case anyone has beet plants at home, please make use of the leaves. It tastes so good and has a beautiful colour. The leaves goes well with all Indian spices and is perfect for all Indian style preparations.

Beet Leaves

Kheema Beet Leaves Pasta Kheema Beet Leaves Pasta      

Black Nightshade Leaves (Garden Huckleberry, Wonder Berry, Manathakkali Keerai)

Keerai Kootu Manathakkali Keerai Kootu Manathakkali Moru Manathakkali Moru Manathakkali Uppadan Manathakkali Vathal Kulambu Manathakkali Vathal Kulambu

Bok Choy

Bok Choy Poriyal Bok Choy Poriyal      

Broccolini Leaves

Broccolini Leaves PoriyalBroccolini Leaves Poriyal      

Collard Greens

Collard Greens

Collard Greens Poriyal Collard Greens Poriyal      

Dill Leaves

Dill Leaves

Dill Rice Dill Rice Dill Dosa Dill Dosa Dill Leaves Kootu Dill Leaves Kootu Dill Leaves Sabzi Dill Leaves Sabzi
Greek Tzatziki Sauce Greek Tzatziki Sauce Dill Tur Dal Dhokla Dill Tur Dal Dhokla    

False Daisy (Eclipta Prostrata, Karisalankanni, Bringraj)

This plant has been traditionally used in Ayurvedic medicine. There are two varieties : one with white flowers (vellai karisilankanni) and one with yellow flowers (manjal karisalankanni). The white one is mostly used in the preparation of hair oil, as these leaves are known to prevent hairfall, dandruff and all other kind of hair problems. The yellow one is also good for your hair. Along with that it is also used for the treatment of jaundice, for liver problems and skin diseases. This yellow variety is used to make poriyal, kootu, thuvayal etc.

Fennel Bulb

Fennel Pasta Fennel Pasta      

Fenugreek Leaves

Aloo Methi Aloo Methi Methi Lauki Dal Methi Lauki Dal Methi Matar Malai Methi Matar Malai Methi Thepla Methi Thepla
Methi Pulao Methi Pulao Methi Guava Curry Methi Guava Curry Matar Methi Malai Matar Methi Malai Methi Bhaji Methi Bhaji
Methi Paratha Methi Paratha      

Ivy Gourd Leaves

Ivy Gourd Leaves Sabzi Ivy Gourd Leaves Sabzi      



Baked Kale Chips Baked Kale Chips Green Smoothie Green Smoothie Kale Poriyal Kale Poriyal  



Leeks Clear Soup Leeks Clear Soup      

Mustard Greens

Mustard Greens Curry Mustard Greens Curry      

Red and White (Daikon) Radish Greenw

Red Sorrel Leaves

radish with radish greens bhaji Radish with Radish Greens / Leaves bhaji      

Red Sorrel Leaves (Gongura, Pulicha Keerai)

Red Sorrel Leaves

Red Sorrel Leaves ( Gongura) Chutney Red Sorrel Leaves ( Gongura) Chutney      

Snow Peas Leaves

Snap Peas Leaves Poriyal Snow Peas Leaves Poriyal      

Spinach (Palak)

Green Smoothie Green Smoothie Spinach Soup Spinach Soup Spinach Curd Curry Spinach Curd Curry Spinach Pizza Spinach Pizza
Palak Chicken Palak Chicken No Image
Palak with Gobi
Palak Aloo Palak Aloo No Image Palak with Sesame Seeds
Palak Puri Palak Puri Spinach Dal Palak (Spinach) Dal Spinach Rice Spinach Rice Tiranga Halwa
Chicken Roll Chicken Roll with Spinach Lasagna Rollups with Spinach Lasagna Rollups with Spinach Spinach Black Eyed Peas Thoran Spinach Black Eyed Peas Thoran Quiche Quiche
Palak Koshimbir (Spinach & Yogurt Salad) Palak Koshimbir      

Turnip Greens

Turnip Greens Poriyal Turnip Greens Poriyal      

Veldt Grape (Devil's Backbone, Adamant Creeper, Pirandai)

Flax Seed Chutney Pirandai Chutney      

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Comments (3)

Person   ()
Kale is called 'karam sag' in Hindi. It is considered to be a type of cabbage and is rarely eaten in India but it can be easily consumed. In fact, very few people in India know that this green leafy vegetable exists.
Person   ()
hi, what are kale leaves called in india ? is it same as spinach?
Person   ()
Hi Tanu,
Kale is different from Spinach. I don't think you get it in India.

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 Published by on and last updated on 2017-12-12.