‘Keerai Kadai’, a store in Coimbatore, sells in excess of 100 kinds of indigenous greens and herbs.
Have you known about Thavasi keerai, a sort of sweet spinach that is stuffed with nutrients and lessens circulatory strain? Or then again Chukka keerai, with its expansive leaves, which has a sharp taste, yet does something amazing for your stomach related wellbeing?
With regards to greens, a great many people in urban India can’t think past the universal palak (spinach), methi (fenugreek), coriander and curry leaves. Or on the other hand ongoing in vogue imports like kale. In any case, past these exist an entire scope of indigenous greens that are similarly as healthy and, regularly, similarly as flexible.
These overlooked greens are the focal point of Keerai Kadai, an online business entryway and physical store in Coimbatore begun by specialist turned-agriculturist G Sriram Prasad. Keerai Kadai – which means greens shop – sells in excess of 100 kinds of greens and herbs, a few of which have nearly vanished from open memory.
In its stocks can be found Manathakkali or Black Nightshade, Kasini or chicory leaves, Bhringraj or False Daisy, Ponnanganni or Sessile Joyweed, Pirandai or Adamant creeper, Red Amaranthus, and Chakravarthy keerai or Chenopodium collection.
At the point when Prasad opened Keerai Kadai in 2017, the thought was simply to sell greens, however customer criticism impelled him to concentrate on overlooked indigenous assortments. A few of his more established clients would think back about the local greens that were accessible when they were youthful, and how rare they had progressed toward becoming.
“This made me feel that in the event that somebody should chip away at bringing them back, it ought to be us,” said the 35-year-old. “Local assortments are a lot more dominant, enhance astute, something that we didn’t have any acquaintance with ourselves until we started dealing with them. Only one mint leaf of the local assortment can give you what might be compared to a couple of leaves of the crossover one.”
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A portion of the assortments Prasad sells are Keelanelli or Bhumyamalaki (hurricane of the breeze), which is utilized in Ayurveda for jaundice treatment, and Mudakathan or Balloon Vine, which is “very great [to alleviate] joint torments and bone-related issues”. Additionally in its stock is Adathoda Elai, or leaves of the Malabar Nut plant, which appear to be like mango leaves, are harsh to taste, however are useful in treatment of bronchial issues. There are likewise a few greens like Pudina Thulasi and Pepper Thulasi for clients searching for some novel increases to their rasams and green teas.
Prasad’s dad and granddad were associated with horticulture, and he also was normally attracted to it. In 2014, he set up a web based business stage for staple goods, however immediately understood that his enthusiasm lay in the field. He began taking a shot at his companion’s homestead close Coimbatore and before long developed his first group of keerai. In the wake of going through around year and a half learning strategies and meeting ranchers, he set up Keerai Kadai with his sibling Sriram Subramanian.
Keerai Kadai sources greens and herbs from around 75 ranchers in and around Coimbatore. The group works with the ranchers on contract premise, gives them nourishment and settlement, gives them seeds, and prepares them in normal cultivating strategies, for example, utilizing dairy animals pee, bovine waste, sugarcane juice, sugarcane mash and chickpea flour to develop plants. At long last, the produce is purchased at market cost and sold legitimately to the clients.
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In the most recent eighteen months, the Keerai Kadai group has conveyed new greens and herbs to more than 25,000 clients crosswise over Coimbatore. “Our USP is that post-reap, we convey the greens inside a few hours,” said Prasad. The greens are collected two times per day and are sold in the store too through the site and the Keerai Kadai application.
Aside from Coimbatore, Keerai Kadai is likewise present in Madurai, where it has a store and an eatery, which was opened in October 2018. The eatery serves dishes, for example, keerai rasam, palak biryani, keerai vadai and keerai pakoda. “Madurai is a city of sustenance darlings, so we figured it would be the correct spot to check whether a café dependent on greens would advance individuals,” said Prasad.
All alone homestead, Prasad develops green verdant vegetables and behaviors preliminaries on more seasoned assortments of greens. He as of late went over a herb with weak leaves, which loans an onion-like flavor when added to sustenance. For the present, it has been named “Omelet Keerai” on the grounds that they “figure it will be a decent expansion to omelets”.
Prasad trusts that later on, more ranchers will go along with him to help make a hearty inventory network for greens crosswise over South India. “Cultivating and innovation in horticulture today need an overhaul,” he said. “We need to give the correct chances on the off chance that we need individuals to approach and pick horticulture.