Keeram

Keeram is a term that can refer to several different things, primarily in culinary contexts, but also potentially as a given name or surname.

In South Indian cuisine, particularly in Tamil Nadu, "keeram" (often transliterated as keerai) refers to leafy green vegetables. This is a broad category encompassing a wide variety of edible greens, similar to how "greens" or "vegetables" are used in other cultures. These keerams are a staple in traditional South Indian diets and are prepared in numerous ways, including stir-fries, curries, lentil dishes (like sambar and kootu), and even raw in salads. The specific types of keeram vary by season and region, but common examples include amaranth (thandu keerai), spinach (pasalai keerai), and fenugreek leaves (vendhaya keerai). They are valued for their nutritional content, including vitamins, minerals, and fiber.

Beyond its culinary meaning, "Keeram" might also appear as a personal name or surname in certain communities. The prevalence of this usage is less widespread than its culinary definition.

The precise pronunciation and spelling can sometimes vary depending on transliteration from the original language. However, the core meaning related to leafy greens in South Indian cooking remains the most common understanding of the term.