10 Keerai Recipes in tamil | Keerai varieties in tamil | Leafy vegetables recipe

0:19 Araikkeerai variety rice அரைக்கீரை சாதம்
2:35 Araikkeerai vadai அரைக்கீரை வடை
4:35 Palakkeerai Omelette பாலக்கீரை ஆம்லெட்
5:49 Palakkeerai pakkoda பாலக்கீரை பக்கோடா
7:10 Ponnanganni keerai biryani பொன்னாங்கன்னி பிரியாணி
9:25 Ponnanganni keerai poriyal பொன்னாங்கன்னி பொறியல்
10:42 Pulicha keerai kadayal புளிச்சகீரை கடையல்
12:28 Pulicha keerai thokku புளிச்சகீரை தொக்கு
15:06 Mulaikkeerai medhu vadai முளைக்கீரை மெதுவடை
17:44 Mulaikkerai more kulambu முளைக்கீரை மோர்க்குழம்பு

Leaf vegetables, also called leafy greens, salad greens, pot herbs, vegetable greens, or simply greens, are plant leaves eaten as a vegetable, sometimes accompanied by tender petioles and shoots. Although they come from a very wide variety of plants, most share a great deal with other leaf vegetables in nutrition and cooking methods.

Nearly one thousand species of plants with edible leaves are known. Leaf vegetables most often come from short-lived herbaceous plants, such as lettuce and spinach. Woody plants of various species also provide edible leaves.

The leaves of many fodder crops are also edible for humans, but usually only eaten under famine conditions. Examples include alfalfa, clover, most grasses, including wheat and barley. These plants are often much more prolific than traditional leaf vegetables, but exploitation of their rich nutrition is difficult, due to their high fiber content. This can be overcome by further processing such as drying and grinding into powder or pulping and pressing for juice.

Leaf vegetables contain many typical plant nutrients, but since they are photosynthetic tissues, their vitamin K levels are particularly notable. Phylloquinone, the most common form of the vitamin, is directly involved in photosynthesis. This causes leaf vegetables to be the primary food class that interacts significantly with the anticoagulant warfarin.

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