Red Thandu Keerai
Organic • Non-GMO • Open-Pollinated • Grown in the USA
Indian Red Stem Amaranth, commonly known as Red Thandu Keerai, is a traditional heirloom leafy vegetable cherished for its tender crimson stems, soft green leaves with red veins, and mild, earthy flavor that cooks down beautifully. Unlike ornamental red amaranths grown mainly for color, this variety is cultivated specifically for everyday cooking, where both the stems and leaves are used.
A staple of South Indian kitchen gardens for generations, Red Thandu Keerai is valued for its fast growth, reliable yields, and heat tolerance, making it an excellent alternative to spinach in warm climates. Whether grown in backyard beds, raised planters, or containers, this variety delivers consistent harvests with minimal effort.
Why Grow Indian Red Stem Amaranth?
True Culinary Heirloom
This is a traditional Indian vegetable variety grown for food—not just appearance. The stems remain tender when young and absorb spices exceptionally well.
Fast & Productive
Ready to harvest in as little as 20–30 days, with a cut-and-come-again habit that allows multiple harvests from a single planting.
Thrives in Heat
Performs exceptionally well in warm and hot weather where spinach and other greens often fail.
Versatile Growing Options
Perfect for raised beds, containers, grow bags, and in-ground gardens.
Organic & Non-GMO
Grown naturally with no chemical treatments, preserving purity and flavor.
Culinary Uses
Red Thandu Keerai is a daily-use leafy vegetable in Indian cuisine and is traditionally prepared as:
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Simple stir-fries (poriyal / bhaji)
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Keerai masiyal
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Light curries and dals
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Garlic and chili sautéed greens
The stems soften quickly when cooked and pair beautifully with mustard seeds, cumin, garlic, onions, and chilies.
Growing Instructions
Botanical Name: Amaranthus spp.
Plant Type: Annual leafy vegetable
When to Plant:
Direct sow outdoors after last frost. Thrives in warm weather.
Seed Depth:
Sow seeds approximately ¼ inch deep.
Spacing:
Thin seedlings to 4–6 inches apart.
Sunlight:
Full sun to partial shade.
Soil:
Loose, fertile, well-drained soil rich in organic matter.
Watering:
Keep soil evenly moist. Avoid waterlogging.
Germination:
5–7 days under warm conditions.
Harvest:
Begin harvesting young stems and leaves at 20–30 days. Regular cutting encourages fresh, tender regrowth.
Common Names
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Tamil (India): Red Thandu Keerai
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Telugu (India): Erra Thotakura
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Kannada (India): Kempu Dantu
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Malayalam (India): Chuvanna Cheera
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Hindi (India): Lal Chaulai (Red Stem Type)
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Marathi: Tambdi Bhaji
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Bengali: Lal Shak
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English: Indian Red Stem Amaranth
Seed Details
✔ Heirloom & open-pollinated
✔ 100% Organic & Non-GMO
✔ No chemical treatments
✔ High germination rate
✔ Grown and packed in the USA
About Our Seeds
At Inherited Seeds, we focus on preserving traditional food plants that have been passed down through generations. Each variety is selected for flavor, performance, and cultural significance—so you’re not just planting seeds, you’re growing living history.
🌿 Plant a Piece of History.