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"Sauropus androgynus: The Vitamin Plant - Nature's Nutrient Powerhouse!"

Sauropus androgynus, also known as katuk, Vitamin soppu/chakramunni soppu (Kannada), star gooseberry, or sweet leaf, is a shrub grown in some tropical regions as a leaf vegetable. This is a perennial shrub native of Southeast Asia and is widely cultivated for its edible health benefits.


Dietary value: The leaves of Sauropus androgynus are packed with vitamins A, C, E, and K, as well as minerals such as calcium, iron, and potassium.They contain antioxidants and other herbal constituents.

Culinary Uses: The tender leaves of Sauropus androgynus can be eaten raw or cooked. They have a mild and slightly sweet taste, and are often used in salads, stir-fries, soups, curries and chutneys.

Health Benefits: Sauropus androgynus is known for its potential health benefits, including immunity boosting, promoting sound vision, promoting bone health, and aiding digestion. The leaves are also believed to have anti-inflammatory properties.

Cultural Significance: Sauropus androgynus has been traditionally used in various cuisines and traditional medicine practices across Southeast Asia.

Cultivation: Sauropus androgynus can be grown in tropical and subtropical regions. It thrives in well-drained soil and requires regular watering and partial shade.

Sustainability: Sauropus androgynus is considered a sustainable crop as it grows easily, requires minimal maintenance, and can provide a nutrient-rich food source.


Sauropus androgynous/Vitamin leaves Chutney recepie:


Vitamin leaves/chakramunni soppu (half cup)

Curry leaves (6-7)

Green chillies (3-4)

Garlic (3-4 cloves)

Onions (half)

Coconut (one bowl)

Tamarind (small lemon size)

Putani/yellow gram (1 tablespoon)


Coconut oil (2 teaspoons)


Heat oil in a pan.

Once the oil is heated, add curry leaves and vitamin leaves. Fry them well.

Next, add green chillies, onions, putani, and tamarind. Fry until the color changes slightly.

Let the mixture cool, then add a little water and grind it to a fine paste.

In a separate pan, heat a little oil and add mustard seeds and red chilli for tempering. Fry them well and then add them to the chutney mixture. Mix well.

Enjoy the dish with rice, chapatti, roti, or dosa.