• Arai Keerai – Kosila Saga in Odia, heirloom amaranth greens
  • Arai Keerai seeds – heirloom, non-GMO amaranth greens from Inherited Seeds
  • Arai Keerai, known as Kuppacheera in Malayalam
  • Arai Keerai amaranth greens (Amaranthus dubius)
  • Arai Keerai, also called Spleen Amaranth
  • Heirloom Arai Keerai amaranth greens for home gardens
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Amaranth Dubius / Arai Keerai

Amaranth Dubius / Arai Keerai

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Arai Keerai · Heirloom · Open-Pollinated · Naturally Grown · Non-GMO · Traditional to Tamil Nadu

Arai Keerai gets its name from arai, "to cut," because it regrows every time you harvest. This vigorous Tamil amaranth produces soft, dark green leaves with a mild, earthy flavor that cooks into comforting keerai masiyal, kootu and poriyal. It's the same plant Caribbean cooks know as callaloo. Sow once in late spring and keep cutting all summer.

Why Grow Arai Keerai?

  • True cut-and-come-again green; harvest for months
  • Soft, dark green leaves with a mild flavor
  • Vigorous and heat-loving in summer gardens
  • Thrives in beds, containers and grow bags
  • Open-pollinated, so you can save seed every year

Plant Profile

Botanical Name: Amaranthus dubius

Common Name: Arai Keerai, Spleen Amaranth, Callaloo

Type: Heirloom, open-pollinated

Crop: Leafy green

Leaf Color: Dark green

Plant Habit: Upright and branching, 2–4 ft if uncut

Season: Warm season, late spring through early fall

Sun: Full sun, 6+ hours

Days to Harvest: 30–40 days for first cutting

Sowing Depth: 1/8 in., barely covered

Germination: 5–10 days at 70–85°F soil

Harvest: Cut stems 4–6 in. above the soil; regrows in 2–3 weeks

Garden Use: Raised beds, containers, grow bags

Culinary & Traditional Uses

Arai Keerai cooks like spinach and has a mild, earthy flavor. Use leaves and tender stems.

  • Arai Keerai Masiyal: mashed with garlic, cumin and a mustard seed tadka
  • Keerai Kootu: simmered with moong dal and coconut
  • Keerai Poriyal: stir-fried with coconut and urad dal
  • Keerai Vadai: crisp lentil fritters with chopped greens
  • Callaloo: the Caribbean dish of greens cooked with onion, garlic and thyme
  • Add to dals, soups and omelets

How to Grow

Arai Keerai is easy and productive. Sow directly outdoors once the soil warms, then keep cutting.

  1. Sow outdoors 1–2 weeks after your last frost date, when soil is 65°F or warmer.
  2. Prepare loose, compost-rich soil in full sun, or use a container 8 in. deep or more.
  3. Mix seeds with fine sand and scatter thinly in rows 12 in. apart. Cover with 1/8 in. of soil.
  4. Keep soil moist until seedlings appear in 5–10 days.
  5. Thin to 6–8 in. apart. Cook the thinnings.
  6. At 30–40 days, cut stems 4–6 in. above the soil. Feed with compost after each cutting.
  7. Pinch flower spikes to keep plants leafy.

What NOT To Do

  • Don't sow into cold soil
  • Don't cut below the lowest leaves; plants need them to regrow
  • Don't let plants flower if you want leaves
  • Don't let soil dry out in hot weather

Regional & International Names

  • Tamil: Arai Keerai (அரைக்கீரை)
  • Malayalam: Kuppacheera (കുപ്പച്ചീര)
  • Odia: Kosila Saga
  • Kashmiri: Wasta Haakh
  • English: Spleen Amaranth, Red Spinach
  • Caribbean: Callaloo
  • Indonesian: Bayam

FAQ

How many times can I cut Arai Keerai?
With feeding and watering, plants regrow for several cuttings over the summer, about every 2–3 weeks.

Is Arai Keerai the same as Siru Keerai?
No. Siru Keerai is a smaller, low-growing amaranth. Arai Keerai is taller and grown for repeated cutting.

Can I grow it in containers?
Yes. An 8–10 in. deep container holds 3–4 plants for regular cutting.

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