Understanding Chekurmanis: What Part of the Chekurmanis is Edible and How to Enjoy It Safely

November 1, 2025 •

2 min read

Often hailed as the 'multivitamin green' due to its exceptional nutrient density, chekurmanis (Sauropus androgynus) is a leafy vegetable that can significantly contribute to a healthy diet. However, it is crucial to understand precisely what part of the chekurmanis is edible and how to prepare it to avoid potential health risks associated with excessive or raw consumption.

Quick Summary

The tender leaves, young tips, flowers, and small fruits of the chekurmanis plant are all edible, but must be cooked thoroughly. Excessive consumption, especially raw, poses health risks due to alkaloids, which are neutralized by heat.

Key Points

Edible Parts: The edible parts of chekurmanis are the leaves, tender young tips, flowers, and small purplish fruits.
Requires Cooking: All parts of the chekurmanis plant, especially the leaves, must be cooked thoroughly to neutralize the papaverine alkaloid.
Cooking Methods: Safe preparation includes stir-frying, boiling in soups, steaming, or blanching before use in salads.
Highly Nutritious: Chekurmanis is exceptionally rich in vitamins A, C, E, protein, calcium, and iron, often surpassing common leafy greens.
Health Risks of Raw Consumption: Eating large quantities of raw or juiced chekurmanis leaves is linked to serious lung diseases like bronchiolitis obliterans and should be avoided.
Traditional Uses: Traditionally used to stimulate lactation and for other medicinal purposes, it's rich in antioxidants like flavonoids.

Edible Parts of the Chekurmanis Plant

Chekurmanis, a perennial shrub native to Southeast Asia, is a highly nutritious 'multivitamin green' with several edible parts traditionally used in regional cuisines. The edible components include the leaves, young shoots, flowers, and small fruits. The leaves, particularly the tender young tips, are the most commonly consumed part and are appreciated for a pleasant, slightly nutty flavor. While less common, the small purplish fruits are also edible and used in some culinary preparations.

The Critical Importance of Cooking Chekurmanis

Despite its nutritional value, chekurmanis must always be cooked before consumption. The leaves contain the alkaloid papaverine, and consuming large amounts of raw or juiced leaves can cause serious lung damage, specifically bronchiolitis obliterans. Cooking the leaves thoroughly significantly reduces the papaverine content, making them safe to eat. Traditional chekurmanis dishes are cooked, such as stir-fries, soups, and curries.

A Guide to Preparing Chekurmanis

Chekurmanis can be prepared in various ways that ensure thorough cooking. Popular methods include stir-frying, boiling in soups or curries, and steaming. For use in salads, leaves should be blanched.

The Nutritional Powerhouse: Chekurmanis vs. Common Greens

Chekurmanis is known for its superior nutritional profile compared to many other leafy greens, offering high levels of protein, vitamins, and minerals. A comparison of nutrient values per 100g fresh leaves indicates higher protein, Vitamin A, C, Calcium, and Iron in Chekurmanis compared to raw Spinach and Methi.


Nutrient (per 100g)	Chekurmanis (fresh leaves)	Spinach (raw)	Methi (raw)
Protein (g)	6.8	2.9	4.9
Vitamin A (IU)	9510	9377	3130
Vitamin C (mg)	247	28.1	63
Calcium (mg)	570	99	397
Iron (mg)	28	2.7	1.6

Note: Nutritional values can vary based on growing conditions and maturity of the leaves.

A Culinary Tradition Worth Exploring

Chekurmanis is a versatile ingredient in Southeast Asian and South Indian cuisines, adding a nutty flavor and significant nutrients to various dishes. Proper preparation and moderation are essential for a healthy culinary experience.

Culinary Uses of Chekurmanis Leaves

Flavoring agent: Can be ground and used as a spice powder.
Omelets and Egg Dishes: Cooked leaves can be added to omelets or scrambled eggs.
Garnish: Cooked leaves can serve as a nutritious garnish.

Medicinal Properties and Traditional Uses

Traditionally, chekurmanis has been used for various health purposes, including promoting lactation and improving blood circulation. The leaves contain beneficial antioxidants like flavonoids. However, prioritizing safety through proper cooking is crucial, especially considering the risks associated with raw consumption.

Conclusion

The edible parts of the chekurmanis plant include the leaves, shoots, flowers, and fruits, but they must all be thoroughly cooked to neutralize harmful alkaloids. This nutrient-dense plant offers significant health benefits due to its high vitamin, mineral, and protein content. By following safe cooking methods such as stir-frying, boiling, or steaming, you can safely enjoy this exceptional 'multivitamin green' and its nutritional advantages. For more information on the risks of Cekur Manis, refer to the {Link: Singapore Food Agency https://www.sfa.gov.sg/food-safety-tips/food-risk-concerns/risk-at-a-glance/cekur-manis}.

Frequently Asked Questions

The leaves, young shoots, flowers, and small fruits of the chekurmanis plant are all edible. However, the leaves and shoots must be cooked thoroughly before consumption to ensure safety.

Cooking chekurmanis leaves is crucial because they contain an alkaloid called papaverine. Excessive consumption of raw or juiced leaves can lead to lung damage, a risk that is significantly reduced by heat processing.

Chekurmanis is known as a 'multivitamin green' because it is rich in protein, vitamins A, C, and E, as well as essential minerals like calcium, iron, and zinc.

While traditionally prepared raw in some areas, health authorities now advise against consuming raw chekurmanis leaves in salads due to the risk of lung damage from high alkaloid content. For safe consumption, blanch the leaves before adding them to salads.

Chekurmanis leaves can be cooked in various ways, including stir-frying, boiling in soups or curries, and steaming. Popular preparations include stir-frying with eggs or anchovies or adding to seafood dishes.

Traditionally, chekurmanis has been used to stimulate breast milk production. However, given the identified risks associated with raw consumption, any use, especially by nursing mothers, should involve thoroughly cooked leaves and be done in moderation.

Chekurmanis generally has higher concentrations of protein, calcium, and iron compared to spinach. For instance, per 100g, chekurmanis contains significantly more calcium and iron.