What Is Pasalai Leaves in English? A Comprehensive Guide to Malabar Spinach

December 31, 2025 •

2 min read

Pasalai keerai, a staple in South Indian cuisine, is a nutritious leafy green often referred to as Malabar spinach in English. This versatile tropical vine offers a unique flavor and texture profile, setting it apart from common spinach varieties.

Quick Summary

Pasalai leaves are known in English as Malabar spinach, a heat-tolerant, succulent vine grown across tropical Asia. This article explains its botanical name, nutritional profile, and culinary differences from true spinach.

Key Points

Malabar Spinach: Pasalai leaves in English are most commonly identified as Malabar spinach, a heat-tolerant tropical vine.
Nutrient-Rich: This leafy green is packed with vitamins A, C, and K, as well as minerals like iron and calcium.
Unique Texture: Its leaves are thick, fleshy, and slightly mucilaginous, which acts as a natural thickener in dishes.
Culinary Versatility: Pasalai leaves are used in traditional South Indian curries like kootu and poriyal, and in soups.
Alternative to Regular Spinach: Malabar spinach is an excellent summer alternative to common spinach, which wilts in hot weather.
Caution on Oxalates: Like true spinach, it contains oxalates and should be consumed in moderation by individuals prone to kidney stones.

Unveiling the Identity of Pasalai Keerai

The term 'pasalai keerai' is a broad Tamil name for leafy greens, but it most commonly refers to Malabar spinach, botanically known as Basella alba. This tropical vine thrives in hot, humid weather, unlike common spinach (Spinacia oleracea) which prefers cooler climates. Malabar spinach has thick, fleshy, heart-shaped leaves with a slightly mucilaginous texture and a mild, peppery-citrus flavor. It can also be referred to as vine spinach, Ceylon spinach, or Indian spinach in English. While Malabar spinach is the primary English equivalent, 'pasalai' can sometimes refer to common spinach depending on regional usage in Tamil.

The Nutritional Powerhouse: Health Benefits of Malabar Spinach

Malabar spinach is not only a culinary ingredient but also a source of nutrients. It contains vitamins A, C, and K, along with minerals like iron, calcium, and magnesium. Rich in antioxidants like lutein and beta-carotene, it may protect cells from damage. Its fiber content aids healthy digestion.

Culinary Uses of Pasalai Leaves

Pasalai keerai is versatile and its mucilaginous quality makes it suitable for various dishes. It is frequently used in South Indian cuisine.

Here are some popular ways to cook with pasalai leaves:

Poriyal: A stir-fry with onions, spices, and coconut.
Kootu: A lentil and vegetable curry that benefits from the leaves' thickening texture.
Masiyal: A mashed green curry with lentils and tamarind.
Kadayal: A dish similar to masiyal, combining greens, lentils, and spices.
Soups and Gravies: The leaves can be used to thicken soups and stews.

Comparison Table: Malabar Spinach vs. Common Spinach


Feature	Malabar Spinach (Basella alba)	Common Spinach (Spinacia oleracea)
Growth Habit	Fast-growing perennial vine, thrives in heat and humidity	Cool-weather annual, sensitive to heat
Leaf Texture	Thick, fleshy, and succulent, with a mucilaginous quality	Tender and delicate, with little to no mucilage
Flavor	Mild with peppery and citrus undertones	Mild, earthy, and slightly sweet
Best Uses	Curries, stews, soups, and stir-fries	Salads, steaming, and quick cooking methods
Botanical Family	Basellaceae (Basella family)	Amaranthaceae (Same as beet and quinoa)

Growing Your Own Pasalai Keerai (Malabar Spinach)

Growing Malabar spinach is relatively simple, especially in warmer climates. It can be grown from seeds or cuttings and needs support for climbing. It grows best in full sun and rich, well-draining soil with consistent watering. It's a good summer substitute for regular spinach, which struggles in high temperatures. You can find more information about growing Malabar spinach through gardening resources.

Conclusion: The Versatility of Pasalai Leaves

Pasalai leaves are most accurately identified in English as Malabar spinach (Basella alba). This heat-tolerant vine is a nutritious alternative to common spinach, performing well in conditions where others might not. Its distinct texture and flavor make it valuable in South Indian dishes like poriyal, kootu, and masiyal. Malabar spinach offers unique culinary and nutritional benefits distinct from temperate spinach. To learn more about its botanical details, refer to Wikipedia's entry on Basella alba.

Frequently Asked Questions

No, they are different plants from different botanical families. Malabar spinach (Basella alba) is a tropical vine with thicker, more succulent leaves, while common spinach (Spinacia oleracea) is a cool-weather annual with tender leaves.

Pasalai keerai, or Malabar spinach, has a mild flavor with subtle peppery and citrus undertones. Its unique, fleshy texture becomes more mucilaginous when cooked.

Pasalai leaves are used in a variety of cooked dishes, including South Indian curries like kootu and poriyal. They can also be added to soups or stir-fried with spices.

Yes, Malabar spinach is highly nutritious, rich in vitamins A, C, and K, as well as iron, calcium, and antioxidants. It promotes vision, bone health, and helps with digestion.

Yes, the young and tender leaves of Malabar spinach can be eaten raw, often added to salads for a fresh, slightly peppery crunch.

You can grow Malabar spinach from seeds or cuttings. It requires a warm, humid climate and a support structure like a trellis to climb. The plant thrives in full sun and well-draining soil.

Kodi pasalai specifically refers to the climbing variety of pasalai leaves, which is Malabar spinach (Basella alba) or vine spinach.

A specific variety known as 'siru pasalai' is sometimes referred to as chicken weed in English. This term can vary by region and may refer to its traditional use or appearance.