Tuesday 11 January 2022

Pannai Keerai Kadaiyal/ Magili keerai Kadaiyal/Village Keerai Kadaiyal/ Celosia Argentea Kadaiyal– Pannai Keerai/பண்ணை கீரை கடையல்

Pannai Keerai or Magili Keerai called Celosia Argentea is an annual herb that grows really well in all conditions. They are easily grown and make an excellent cut flower. The plant has immense medicinal value, helps in curing stomach related problems, prevents cancer, helps in reducing menstrual pain and is good for bones. It is loaded with vitamins and minerals needed for healthy living. Even the seeds of this plant are used to treat diseases of blood and mouth sores. Whenever you come across this keerai variety do buy it and include it in your meal. One big disadvantage is this keerai is not available in the city, but when you go to the outskirts of Chennai it is available abundantly. Do try out this keerai kadaiyal and post your comments here. Meanwhile do check out other interesting and healthy Keerai Recipes here.

Here’s how to make Pannai Keerai Kadaiyal with step by step photos…


Pannai Keerai

3 hands full or big bowl of keerai


1 finely chopped

Green Chillies

2 slit and cut

Garlic Cloves



3 finely chopped

Cumin Seeds

½ tsp

Gingelly Oil

2 tsp


As needed

 For Tempering

Oil/Gingelly Oil

1 tsp

Cumin Seeds

½ tsp

Dry Red Chillies


Preparation Time: 10 minutes                        Recipe Course: Main Course

Cooking Time: 15-20 minutes                          Recipe Cuisine: Tamil Nadu, India

Author: Priya Anandakumar

Pannai Keerai/பண்ணை கீரை


Wash the keerai thoroughly with 3-4 times with water and drain the water completely.

Roughly chop the keerai and keep it ready.

Heat about 1.5 tsp of gingelly oil in a kadai/chattai/pan, splutter cumin seeds.

Now add chopped onions, green chillies, garlic and little salt.

Saute well for about a minute or until the onions start to change to golden brown color.

Add the chopped tomatoes and sute well until they turn mushy.

At this stage add the chopped pannai keerai and salt to the kadai.

Stir really well, the greens will start to wilt.

Now add about 1 cup of water to the greens/pannai keerai and mix well.

Cook the keerai for about 10-12 minutes or until well done.

Now switch off the stove and let it cool a little.

Use a matthu and mash the keerai really well.

The keerai is ready to be tempered.

Heat one tsp of gingelly oil in a kadai, splutter cumin seeds, then add dry red chillies to it. Saute for few seconds and switch off the stove.

Transfer the tempering to the pannai keerai.


I have used 3 tomatoes, instead you can use two tomatoes and one small gooseberry size tamarind when cooking the keerai.

Yes, delicious, healthy and traditional Pannai Keerai is ready to be enjoyed. Serve it hot with steam cooked white rice

Thank you all for visiting my space, please come back again for more tempting, healthy and delicious Keerai Recipes from my kitchen.

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Have a great day and enjoy.

Until then I am signing off…





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