📝 Description

What is this product?

Red Saag, also known as Red Cheera or Red Amaranth, is a leafy vegetable famous for its bright red-purple leaves, mild earthy taste, and rich nutritional content. It is a close relative of spinach but with a slightly sweeter and nuttier flavor. Red Saag is loaded with iron, calcium, vitamin A, vitamin C, and antioxidants like anthocyanins that help improve blood circulation, boost immunity, and promote healthy skin. This colorful leafy green is a staple in traditional Indian and Middle Eastern cuisines, used in stir-fries, soups, curries, and salads. Its vibrant hue and high nutritional value make it both a visual and healthful delight on any plate.

🌍 Origin

Red Saag (Cheera) originated in South and Southeast Asia and is widely cultivated in India, Bangladesh, and the Middle East. Locally grown Red Saag is harvested fresh at tender stages to ensure softness, sweetness, and maximum nutrient retention. Known as “Cheera” in Kerala and “Thandu Keerai” in Tamil Nadu, it is one of the most cherished leafy greens in traditional cooking.

🍽️ Nutrition Table (Per 100g)

Note: Red Saag is exceptionally rich in antioxidants that help purify blood and combat oxidative stress while being low in calories.

👩‍🍳 Cooking Method/Recipes

🥬 Recipe 1: Red Cheera Thoran (Kerala Style)

Ingredients: 2 cups chopped red saag, 1 onion (chopped), 1 green chili, ¼ cup grated coconut, 1 tsp mustard seeds, and salt.

Method:

1. Heat oil in a pan and splutter mustard seeds.
2. Add onions and chili; sauté until translucent.
3. Add chopped red saag and grated coconut, then cook covered for 5–7 minutes.
4. Serve warm with rice or flatbread.

Why it’s healthy: Lightly cooked to retain vitamins, this dish is high in iron, calcium, and fiber.

🍲 Recipe 2: Red Saag Dal Curry

Ingredients: 1 cup red saag (chopped), ½ cup moong dal, 1 tomato, 1 tsp turmeric, salt, and garlic.

Method:

1. Boil moong dal until soft.
2. Add chopped red saag, turmeric, tomato, and salt; simmer for 10 minutes.
3. In a separate pan, sauté garlic in ghee and pour over the dal.

Why it’s healthy: Protein and iron-rich combination that supports muscle recovery and energy levels.

🧊 Storage Instructions

🏠 Room Temperature

• Keep fresh red saag in a cool, ventilated place for up to 6–8 hours.

❄️ Refrigeration

• Store unwashed leaves in a perforated plastic bag in the refrigerator’s vegetable drawer.
• Remains fresh for 3–4 days.

🥶 Freezing

• Blanch for 1–2 minutes, cool, and pack in airtight freezer bags.
• Use within 2 months for soups, dals, or curries.

🧺 Handling Tips

• Select tender, deep red leaves with firm stems.
• Wash gently before cooking to remove soil and grit.
• Cook lightly to preserve color, flavor, and nutrients.