What is Pasalai Keerai in English? Your Guide to Malabar Spinach

December 18, 2025 •

4 min read

According to the Harvard School of Public Health, leafy greens like pasalai keerai are excellent sources of vitamins A and K. Known in English as Malabar spinach or vine spinach, this tropical green is a nutritious and versatile ingredient popular in South Indian cuisine.

Quick Summary

Pasalai keerai is a leafy green vegetable from South India known in English as Malabar spinach or vine spinach. It is a climbing, tropical plant that is botanically distinct from true spinach but is used in similar culinary applications.

Key Points

English Name: Pasalai keerai is most commonly known as Malabar spinach or vine spinach in English.
Not True Spinach: It is a tropical climbing vine, botanically distinct from the regular, temperate-climate spinach (Spinacia oleracea).
Nutrient-Rich: This green is exceptionally high in vitamins A, C, and K, as well as essential minerals like iron and calcium.
Unique Texture: When cooked, Malabar spinach leaves develop a slightly mucilaginous or slimy texture, which is a desirable trait in many South Indian stews and curries.
Culinary Versatility: It can be used in a variety of dishes, including traditional preparations like kootu and poriyal, or added to salads and soups.
Heat-Resistant Crop: Unlike regular spinach which bolts in hot weather, Malabar spinach thrives in warm, humid climates, making it a great summer green.

Understanding Pasalai Keerai: Name and Origins

Pasalai keerai is a term from the Tamil language used to refer to a specific type of leafy green vegetable. While often translated simply as 'spinach,' this can be misleading as it isn't related to the common temperate-climate spinach (Spinacia oleracea) but is rather a different species with similar culinary uses. In English, the most accurate terms for this green are Malabar spinach or vine spinach. Its scientific name is Basella alba or Basella rubra, depending on the variety. The plant is a perennial, fast-growing vine that thrives in hot, humid conditions, a key difference from true spinach, which prefers cooler weather.

Other Regional Names

This versatile green is known by several names throughout the Indian subcontinent and beyond:

Telugu: Bachali kura
Hindi: Poi saag or Malabar palak
Bengali: Pui shak
Kannada: Basale soppu

Pasalai Keerai vs. Regular Spinach

Although both are nutrient-dense leafy greens, Malabar spinach (Basella alba) and regular spinach (Spinacia oleracea) have key differences. Knowing these distinctions can help you decide which to use in your cooking. Malabar spinach is known for its thick, fleshy leaves and a distinct gelatinous texture when cooked, making it excellent for stews and curries. Regular spinach has a softer, more delicate texture and shrinks significantly when cooked. The flavor also varies, with Malabar spinach having a slightly peppery, citrus-like taste when raw, while regular spinach has a milder, earthy flavor.


Feature	Malabar Spinach (Pasalai Keerai)	Regular Spinach (Palak)
Botanical Family	Basellaceae	Amaranthaceae (formerly Chenopodiaceae)
Growth Habit	Climbing, tropical vine	Bushy, low-growing plant
Ideal Climate	Hot and humid conditions	Cool weather
Leaf Texture (Cooked)	Thick, fleshy, and slightly slimy	Tender, delicate, and quick to wilt
Flavor (Raw)	Peppery and citrusy	Milder, earthy
Vitamin C Content	Significantly higher	High, but lower than Malabar spinach

Health Benefits of Malabar Spinach

Beyond its culinary appeal, Malabar spinach is a powerhouse of nutrition. It is rich in essential vitamins and minerals that contribute to overall health. For instance, a single cup of cooked spinach contains a substantial amount of protein and dietary fiber, which aids digestion and promotes a feeling of fullness.

Nutrient Profile and Medicinal Properties

Rich in Vitamins: Contains significant amounts of vitamins A, C, and K, which support eye health, immune function, and blood clotting. In fact, Malabar spinach has over three times more vitamin C than regular spinach.
High Mineral Content: A good source of iron, calcium, magnesium, and potassium, all vital for bone health, muscle function, and energy.
Antioxidant Properties: Contains antioxidants like lutein and beta-carotene that help protect the body from cell damage.
Digestive Health: The high fiber content promotes healthy digestion and can help prevent constipation.
Traditional Uses: In traditional medicine, it is used to cool the body, purify the blood, and aid with urinary problems.

How to Cook and Use Pasalai Keerai

Malabar spinach's versatility makes it suitable for a wide variety of dishes, and its unique texture can be a culinary asset. Unlike regular spinach, it holds up better during cooking and doesn't wilt as quickly.

Popular Recipes and Applications

Kootu: A traditional South Indian dish where Malabar spinach is cooked with lentils (like toor dal or moong dal), coconut, and spices to create a thick, flavorful curry.
Poriyal: A simple South Indian stir-fry where the chopped greens are sautéed with onions, chilies, mustard seeds, and lentils.
Curries: Its robust texture makes it a great addition to other vegetable curries, where it won't disintegrate under prolonged cooking.
Soups: Due to its gelatinous quality, it can act as a natural thickener for soups, adding body and nutrition.
Raw in Salads: For a fresh taste, younger leaves can be added raw to salads, offering a crisp, peppery accent.

Sourcing and Growing Pasalai Keerai

For those interested in growing or finding this green, it is important to know its growth characteristics. Pasalai keerai seeds are widely available online and in specialty seed stores. It can be grown in pots or directly in the ground, and as a vining plant, it will need a trellis or other support structure to climb. For those in cooler climates, it can be grown as an annual during the warmer months or even indoors. When sourcing it from markets, look for vibrant, dark green leaves with no signs of wilting or bruising.

Conclusion

Pasalai keerai is not your typical spinach but is a unique and nutritious tropical leafy green known in English as Malabar spinach or vine spinach. Its versatility in the kitchen, from thickening curries to adding a peppery kick to salads, combined with a rich nutrient profile, makes it a valuable addition to a healthy diet. Whether you discover it in a South Indian dish or grow it in your own garden, understanding what pasalai keerai is opens up a world of culinary and nutritional possibilities.

Additional Resources

Gardening Know How: What Is Malabar Spinach: Tips For Growing And Using

Frequently Asked Questions

The most common English names for pasalai keerai are Malabar spinach and vine spinach.

No, pasalai keerai is not true spinach. While used similarly in cooking, it is a tropical climbing vine from a different botanical family (Basellaceae) than regular spinach (Spinacia oleracea).

When raw, Malabar spinach has a slightly peppery and citrusy taste. When cooked, the flavor becomes milder and its texture becomes slightly gelatinous.

Pasalai keerai is rich in vitamins A, C, and K, and minerals like iron, calcium, and potassium. It supports bone health, improves digestion, and has antioxidant properties.

Malabar spinach can be cooked in curries (kootu), stir-fries (poriyal), and stews. Younger leaves can also be eaten raw in salads for a crisp texture.

It is called vine spinach because the plant grows as a climbing vine, needing a trellis or other support structure to grow upwards.

You can find fresh pasalai keerai at South Asian grocery stores, international markets, or farmer's markets. Seeds are also available for growing at home.

Yes, unlike regular spinach which becomes very soft, pasalai keerai retains a firm, fleshy texture and develops a distinct, slightly slimy quality that is prized in many cooked dishes.