What are amaranth leaves called in India?

December 12, 2025 •

4 min read

Over 70 species of amaranth exist worldwide, and in India, this nutrient-dense leafy green is known by many different names depending on the region. Known for its mild, earthy flavor and use in a variety of dishes, understanding what are amaranth leaves called in India is key to exploring the country's diverse culinary landscape.

Quick Summary

Amaranth leaves are called Chaulai or Laal Saag in North India, while in the South, they are known as Thotakura in Telugu and Keerai in Tamil. The names reflect a rich culinary tradition, with variations based on leaf color and local dialects across different states.

Key Points

Regional Diversity: In India, amaranth leaves are known by different names, including Chaulai (Hindi), Thotakura (Telugu), Keerai (Tamil), and Laal Saag (Bengali), reflecting linguistic diversity.
Nutritional Superiority: Amaranth leaves are richer in protein, calcium, and vitamin K compared to spinach, making them a more nutrient-dense option.
Culinary Versatility: They are used in numerous Indian dishes, from simple stir-fries (saag) and lentils (pappu) to curries and fritters, due to their mild, earthy flavor.
Health Benefits: The leaves are packed with antioxidants and anti-inflammatory properties that help fight chronic diseases, lower cholesterol, and aid weight management.
Traditional Medicine: Amaranth has a long history in Ayurvedic medicine and is valued for its therapeutic properties.
Easy to Grow: This hardy and fast-growing plant can be easily cultivated in home gardens, providing a fresh and continuous supply of nutrient-rich greens.

Amaranth Leaves: A Nutritional Powerhouse with Many Names

Native to many tropical climates, amaranth has been a dietary staple across the globe for millennia, with a history of cultivation stretching back thousands of years. Rich in vitamins, minerals, and dietary fiber, the leaves of this versatile plant are a valuable part of Indian cuisine and traditional medicine. However, the key to finding this leafy green at a local market is knowing its regional name. The name can vary not only from north to south but also from one state to another, reflecting India's linguistic and cultural diversity.

Regional Names for Amaranth Leaves in India

To help navigate the different names, here is a breakdown of what amaranth leaves are called in various Indian languages:

Hindi: In North India, particularly in Hindi-speaking regions, the leaves are commonly known as Chaulai (चौलाई) or Chaulai ka Saag. The red-leafed variety is often called Laal Maath (लाल माठ) or Lal Saag (लाल साग).
Telugu: In the southern state of Andhra Pradesh and Telangana, amaranth leaves are referred to as Thotakura (తోటకూర). A popular dish is thotakura pappu, where the leaves are cooked with lentils.
Tamil: In Tamil Nadu, amaranth leaves are a type of Keerai, a general term for leafy greens. Specific varieties include Thandu Keerai (தண்டு கீரை), Siru Keerai, and Mulai Keerai.
Bengali: In West Bengal, the leaves are known as Notya Shaakh (নটে শাক), while the red variant is called Laal Shaak (লাল শাক).
Marathi: In Maharashtra, the leaves are known as Math (माठ) or Tambdi Bhaji, especially the red variety.
Kannada: In Karnataka, the leaves are called Dantu Soppu (ದಂಟು ಸೊಪ್ಪು).
Malayalam: In Kerala, the local term for amaranth leaves is Cheera (ചീര).

Culinary Uses of Amaranth Leaves Across India

The versatility of amaranth leaves extends to its preparation methods, which vary by region. In North India, the leaves are frequently stir-fried with onions, garlic, and spices to create Chaulai Saag. In the South, they are incorporated into a variety of dishes, from Keerai Poriyal (stir-fry) in Tamil Nadu to Thotakura Pappu (dal with amaranth) in Andhra Pradesh. The distinct earthy flavor and tender texture make it a popular addition to curries, soups, and fritters like Keera Vadai. Its nutritional benefits have been recognized for centuries, ensuring its continued presence in regional cuisines as a healthy and flavorful ingredient.

Comparison Table: Amaranth Leaves vs. Spinach

Amaranth leaves are often compared to spinach due to their similar culinary applications. However, they offer a slightly different nutritional profile and taste. Here is a comparison:


Feature	Amaranth Leaves	Spinach (Palak)
Flavor	Earthy, mild, and slightly peppery	Mild, slightly sweet, and slightly metallic (due to iron)
Protein	Higher content than spinach	Good source, but generally lower than amaranth
Calcium	Very high source, beneficial for bone health	Good source, but less than amaranth
Iron	Excellent source, aids in red blood cell production	Excellent source, well-known for its iron content
Vitamin K	Exceptionally high, crucial for blood clotting and bone health	High, but lower than amaranth
Cooking Time	Cooks quickly, similar to spinach	Wilts and cooks rapidly
Regional Use	Widespread across India with many different names	Also widely used across India, especially in North Indian dishes

Health Benefits of Amaranth Leaves

Beyond their culinary value, amaranth leaves are prized for their numerous health benefits. They are a treasure trove of vitamins A, C, and K, as well as essential minerals like iron, calcium, magnesium, and manganese. The antioxidants and anti-inflammatory properties of amaranth leaves have been linked to potential benefits in reducing inflammation, aiding weight loss, and lowering cholesterol. The high fiber content promotes digestive health and helps control blood sugar levels, making it an excellent addition to a balanced diet. Furthermore, amaranth leaves contain lysine, an essential amino acid that supports protein absorption and energy production. For centuries, amaranth has been used in Ayurvedic medicine under the name Tanduliya to address various ailments.

Growing and Cooking Amaranth Leaves at Home

For those interested in gardening, amaranth is relatively easy to grow, thriving in warm, tropical, and temperate climates. It is a hardy, fast-growing plant that requires minimal care, making it a great addition to any kitchen garden. The tender leaves and shoots can be harvested and used in a variety of dishes. Before cooking, it is crucial to thoroughly wash the leaves to remove any grit. For many recipes, a simple stir-fry with garlic, onions, and minimal spices is enough to bring out the natural, delicate flavor of the greens. The stems are also edible and nutritious, often included in curries and stews.

Conclusion

Identifying amaranth leaves by their regional Indian names—such as Chaulai, Thotakura, Keerai, or Laal Saag—is essential for anyone looking to experience this versatile and nutrient-rich ingredient. Its widespread use across different cuisines, from North Indian curries to South Indian dals, highlights its cultural significance and adaptability. With an impressive nutritional profile that often surpasses common alternatives like spinach, amaranth leaves offer a delicious and healthy addition to any diet. Whether you are a culinary enthusiast or a health-conscious individual, exploring the diverse world of amaranth leaves is a rewarding journey.

Learn more about the nutritional benefits of amaranth from Healthline.

Frequently Asked Questions

In Hindi, amaranth leaves are most commonly referred to as Chaulai (चौलाई) or Chaulai ka Saag. The red variety is often called Lal Maath or Lal Saag.

In Telugu, amaranth leaves are known as Thotakura (తోటకూర). A popular dish prepared with these leaves is Thotakura Pappu, a lentil-based curry.

Amaranth leaves in Tamil are known as a type of Keerai (கீரை). Common names for varieties include Thandu Keerai and Siru Keerai.

Both red and green amaranth leaves are from the same plant family, Amaranthus, but are different species or varieties. They have similar nutritional profiles and culinary uses, though the red variety (Laal Saag) contains betacyanins, which are potent antioxidants.

Cooking methods vary by region. In the north, they are often stir-fried with spices, while in the south, they are mashed with lentils to make dal or sautéed with coconut.

Amaranth leaves are rich in vitamins A, C, and K, iron, calcium, and antioxidants. They can help reduce inflammation, lower cholesterol, and support digestive health due to their high fiber content.

The term 'superfood' is not a scientific designation, but amaranth leaves are exceptionally nutrient-dense. They are packed with protein, fiber, and essential minerals, offering significant health benefits comparable to other greens like spinach, and are therefore often considered a superfood.

While the young, tender leaves can be added to salads, mature amaranth leaves are generally not recommended for raw consumption due to their moderately high content of oxalic acid. Cooking the leaves reduces this, making them safe to eat.