New Era Agriculture

Magazine
Chekurmanis: The Vegetable of 21st Century
Anjali Kumari Jha 1*, Alok Kumar1

Abstract:
Chekurmanis (Sauropus androgynus), a perennial tiny shrubby leafy
vegetable from the Phyllanthaceae/Euphorbiaceae family, grows abundantly
in South and Southeast Asia. The plant is endemic to India and the Burma
area. It may be found in the Sikkim, Himalayas, Khasi, and Akra hills at
1200m heights, as well as in the Western Ghats of Kerala from Wynad
northwards at 300-1200m elevation. It is said to have been introduced into
Kerala from Malaysia in 1953 and is known in Malayalam as “Madura
keera”. Sengtungrung (Sikkim), Malay Cheera (Kerala), Chakrmani
(Andaman and Nicobar Islands), Chakurmani (West Bengal), Chinese Soppu
(Karnataka), Dieng Soh Pit (Meghalaya), and Thavasikkeerai in Tamil. It is
common in almost every home kitchen gardens in Kerala, although it has not
been planted on a wide scale for commercial use. Sengtungrung (Sikkim),
Malay Cheera (Kerala), Chakrmani (Andaman and Nicobar Islands),
Chakurmani (West Bengal), Chinese Soppu (Karnataka), Dieng Soh Pit
(Meghalaya), and Thavasikkeerai (Tamil) are also vernacular names.

Botany
The plant is a slow-growing glabrous with a meaty epicarp. Because of its
perennial shrub with a height of 2-3.5 m. Its photogynous and monoecious nature, the crop
major branches are terete and flaccid. The is extensively cross pollinated and
lateral branches are slender. The leaves are 5-6 entomophilous. As a leafy vegetable, it is often
cm long, dark green, oval or oblong, sessile, grown as a perennial plant at a height of 1-
alternating, membranous, and short-stacked. 1.5m, with periodic leaf and apical harvest.
The inflorescence has little crimson blooms. Nutritional Compositions
Flowers are monoecious, tiny, auxiliary, Chekurmanis leaves are widely
pedicelled, and grouped. The fruits are sessile, consumed in Malaysia but are less common in
white or pinkish-white, and 0.2cm in diameter, India, mainly limited to certain regions in the
Anjali Kumari Jha 1*, Alok Kumar1
Ph.D Research Scholar
Department of Vegetable and Spice Crops1*
Department of Pomology and Post Harvest Technology1
Uttar Banga Krishi Vishwavidyalaya, Pundibari, Cooch Behar, West Bengal-736165

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south. Known as the "Vegetable of the 21st deficiencies. However, chekurmanis leaves
Century," "Multivitamin Green," and also contain significant amounts of the
"Powerhouse of Multivitamins," these leaves alkaloid papaverine. Consuming the leaves
are extremely nutritious, packed with excessively, especially when raw, can lead to
micronutrients, vitamins, and protein. They drowsiness and respiratory issues due to this
contain 73.6% water, 103 Kcal of energy, 6.8 alkaloid.
g of protein, 3.2 g of fat, and 11.6 g of Chekurmanis (Sauropus androgynous)
carbohydrates per 100 g of fresh leaves. They contains at least seven active compounds that
are especially rich in Vitamin A (9510 IU) and can stimulate the synthesis of steroid
Vitamin C (247 mg). Additionally, they hormones such as progesterone, estradiol,
provide Thiamin (0.48 mg), Riboflavin (0.32 testosterone, glucocorticoids, and eicosanoids,
mg), Niacin (2.6 mg), Calcium (570 mg), including prostaglandins, prostacyclins,
Phosphorus (200 mg), and Iron (28 mg). thromboxanes, lipoxins, and leukotrienes.
Chekurmanis leaves have a protein content of When consumed by women, these active
6-8%, which is higher than other leafy compounds promote the formation of
vegetables like methi and palak. They also femininity-related hormones, leading to
surpass mangoes and papayas in Vitamin A smoother skin and healthier, softer hair. In
content and are a rich source of β-carotene, men, these leaves stimulate hormone
Vitamins B, C, and E, thiamine, riboflavin, production, enhancing sexual vitality.
nicotinic acid, and various minerals including Chekurmanis is highly regarded for its ability
calcium, phosphorus, zinc, and iron. This to restore vitality and improve male fertility.
makes chekurmanis an exceptionally nutrient- Medicinal Properties
dense leafy vegetable, earning its nicknames.  In rural areas, a decoction of
Minerals found in these leaves are crucial for chekurmanis roots is often
physical and mental development, the immune recommended to treat fever.
system, and various metabolic processes.  Pounded roots and leaves are used as a
Chekurmanis leaves are known for poultice for nasal ulcers.
their strong antioxidant properties, likely due  In parts of South India, a mixture of
to their high vitamin C and E content. Given chekurmanis leaf juice, pomegranate
their rich nutrient profile, these leaves could be root, and jasmine leaves is used to treat
used to develop health-beneficial food eye problems.
products that help prevent micronutrient

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 The dark green leaves are a rich source carcinogenesis, cardiovascular and
of chlorophyll, which is valuable for renal disorders, memory and cognitive
blood building, cell rejuvenation, blood function decline, age-related
circulation, and regular bowel neurological conditions like
movements. Alzheimer's, ulcers, and other ailments.
 The leaves are rich in micronutrients  Flavonoids in the leaves protect DNA
and phytochemicals with antioxidant from oxidative damage, inactivate
properties that protect against heart carcinogens, inhibit mutagenic genes
disease and certain cancers. For and enzymes that activate pro-
instance, beta-carotene prevents lung carcinogens, and activate detoxification
and skin cancer, niacin prevents systems for xenobiotics.
recurrent heart attacks, ascorbic acid  Sauropus androgynus leaves contain
boosts the immune system, and significant amounts of the alkaloid
riboflavin treats lesions. papaverine (580 mg per 100 g fresh
 Eating raw leaves can help lower high leaves), which is used as an
blood pressure. antispasmodic drug to treat visceral and
 Nursing mothers are given the leaves vasospasm, erectile dysfunction, and
as a vegetable to stimulate breast milk acute mesenteric ischemia.
production, and they also induce milk  In some South Asian countries, the
production in lactating sheep. plant is used as a slimming agent due
 Chekurmanis is beneficial in treating to its anti-obesity properties.
anemia.  Additionally, chekurmanis lowers body
 The leaves help prevent tiredness, heat, strengthens the body, prevents
promote nutrient absorption from the constipation, treats skin and eye
digestive tract, and prevent chronic diseases, and improves growth and
cardiovascular diseases. mental stability.
 They contain amino acids such as Production Technology
lysine, methionine, tryptophan, Soil and Climate
phenylalanine, threonine, valine, Chekurmanis thrives in various soil
leucine, and isoleucine. types but shows optimal growth and yield in
 Polyphenols in the leaves have rich, well-drained sandy loam or semi-laterite
protective effects against human soils. It prefers a pH of 7 but can tolerate

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acidic soils. The plant flourishes in warm, To plant one hectare, approximately
humid climates with good rainfall and grows one lakh cuttings are needed. These cuttings
vigorously at lower elevations around 500 should be planted in shallow furrows at least
meters above sea level, though it can be found 15 days before the onset of the monsoon in
at elevations up to 1,200 meters. When grown April-May. Once the plants reach a desirable
in shaded areas, the plant produces broader height, they are transplanted into pits
leaves. Its growth is rapid during warm months measuring 30 cm × 30 cm × 30 cm. The
but slows down in winter, with leaf production cuttings are spaced 60 cm apart.
decreasing or the plant going dormant. Manures and Fertilizer
However, it should regenerate from the stump. When planting in the pits, fill them
Propagation with 5 kg of farmyard manure (FYM) and 25 g
There are no distinct varieties of this each of urea, single superphosphate (SSP), and
crop available. It is mainly propagated through muriate of potash (MOP). After each clipping,
stem cuttings and seeds, though both have a applying a 7:10:5 (N:P:K) mixture at a rate of
short viability period and should be planted 30 g per plant, along with a 1% urea spray,
soon after collection. Seeds remain viable for significantly enhances leaf yield. It is common
only 3-4 months when kept dry and cool. practice to tip the plants to develop laterals
Plants grown from seeds take longer to reach once they reach about 1 meter in height. After
harvest compared to those from cuttings. Stem every clipping, the plants are manured and
cuttings, taken from 6-12 month old plants and regularly watered during dry periods.
measuring 20-30 cm with 5-6 nodes, are Chekurmanis can be trained as a hedge or
planted in polybags filled with a mixture of grown on bowers or trellises.
soil, sand, and manure in equal parts. Dipping Irrigation
the cuttings in a 50 ppm IAA/IBA solution Frequent irrigation is provided until
before planting in polybags accelerates root initiation occurs. Although chekurmanis
rooting. Cuttings should be planted in furrows can endure hot, dry weather for extended
at least two weeks before the onset of the periods, regular watering is recommended to
monsoon in April-May. Rooting takes about ensure the continuous growth and appearance
20-25 days. Chekurmanis is often grown as a of new leaves. Consistent application of
hedge or fence around vegetable plots or in fertilizer and mulch is also necessary to
kitchen gardens. conserve moisture.
Planting Harvesting and Yield

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When the plants reach about one meter rice dishes, egg dishes, soups, or
in height, they should be tipped to encourage casseroles. Sometimes, they are
lateral growth. If left untrimmed, they can blanched and served with chili paste.
grow into small trees but can also be trained as The plant's flowers and small purplish
hedges or on bowers or trellises. The first fruits are also consumed.
harvest of succulent leaves can be done 3-4  The leaves, tender shoots, and fruits
months after planting, when the plant is about can be eaten either raw or cooked. In
60-90 cm tall, and subsequent harvests can Java, the acidic cooked leaves are used
occur every fortnight if properly manured and in soups, while the fruits are made into
irrigated. The first clipping of leaves and a sweetmeat.
tender shoots is done 3-4 months after  In Indonesia, chekurmanis leaves are
planting, or when the plants reach a height of used to provide a light green color in
60-90 cm. Trimming the plants to a height of pastries and fermented rice. They are
about 1-1.5 meters makes it easier to harvest also included in sandwiches, salads,
the leaves and shoots. On average, the plants curries, meat dishes, rice dishes,
produce 30-50 tonnes per hectare or 1-3 kg of scrambled eggs, omelets, pickles,
leaves per plant per year. casseroles, stir-fries, and as a garnish.
Insects and pests  The leaves can be cooked with crab
The plant is generally free from serious meat, minced pork, or dried shrimp and
pests and diseases, though scale insects and tomatoes.
aphids may occasionally appear and can be  In southern India, chekurmanis leaves
controlled by spraying Malathion at 1 ml per are used to make cutlets.
liter. Care should be taken not to harvest  The leaves and young tips have a
leaves and shoots immediately after spraying pleasant flavor similar to fresh garden
insecticide. peas with a slight nuttiness. In Kerala
Uses and Foods Prepared from and Karnataka, they are eaten raw in
Chekurmanis salads or steamed, similar to tropical
 Chekurmanis is commonly grown in asparagus.
hot and humid climates. Its leaves and  Chekurmanis is featured in many
tender young tips are typically eaten ethnic recipes across South and
like tropical asparagus, either raw in Southeast Asia. In India, it is primarily
salads, steamed, or added to stir-fries, cultivated in Tamil Nadu, Kerala, and

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Karnataka, where the green leaves and security. Producing a wider diversity of food
young shoots are used as vegetables. crops can minimise risk and improve food
The leaves are either cooked as a security. Diversified diets based on a variety of
vegetable or ground into a spice crop species are critical to nutritional security.
powder in southern India. The plant is Leafy and underutilised vegetables,
also grown as an ornamental hedge in particularly chekurmanis, have high quantities
yards or home gardens. of "macro," "micro," and "phyto" nutrients,
 Cooked chekurmanis leaves are acidic which can help alleviate malnutrition and
and used in soups in Java, and a greatly contribute to nutritional security. As a
sweetmeat is made from the fruits result of its low cost, the consumption of this
there. green leafy vegetable should be encouraged,
 In Indonesia, the leaves are also used to particularly among the most needy segments
give a light green color to pastries and of society. This might be a very practical
fermented rice, and they feature in technique for combating hunger in our country
various dishes such as sandwiches, in the future.
salads, curries, meat dishes, rice dishes, References
scrambled eggs, omelets, pickles, 1. Padhiary, G.G. (2021). Chekurmanis:
casseroles, and stir-fries, or as a The Multivitamin Green. Just
garnish. Agriculture, 7(1): 1-4.
 Chekurmanis leaves can be used in 2. Beaulah, A., Rajamanickam, C., and
recipes with crab meat, minced pork, or Swaminathan, V. (2020). Nutritive
dried shrimp and tomatoes. Values and Importance of Tropical
 In southern India, chekurmanis leaves Green Leafy Vegetables in Human Diet
are used for making cutlets. – A Review.
 The leaves and tender young tips are Int.J.Curr.Microbiol.App.Sci., 9(9):
known for their pleasant, slightly nutty 656-669.
taste, similar to fresh garden peas, and 3. Annigeri, S. (2021). Chekurmanis: A
are enjoyed raw in salads or steamed in Less Explored Multi Vitamin Leafy
Kerala and Karnataka. Vegetable. Agriallis, 3(9): 12-15.
Conclusion 4. Rajput, R., Sonkar, S., Kumar, S.,
Climate change and rising populations Bihari, C., Kumar, A., and Patel, V.
limit efforts to achieve food and nutritional (2023). Medicinal Properties and Uses

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of Food Prepared from Chikurmanis
(The Multivatimin Green). The
Agriculture Green, 2(6): 136-140.
5. Verma, A., and Sood, S. (2018).
Chekkurmanis is a mineral-rich leafy
green. Indian Horticulture, 3(1): 22-23.

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