Katuk (Phyllanthus androgynus)

Phyllanthus androgynus, katuk or thavasai keerai, is a shrub whose sweet, tender leaves are cooked as a vegetable in Tamil Nadu, Kerala, Malaysia and Indonesia. Cooked, it is a nutritious green. In Taiwan in the 1990s, drinking large amounts of raw katuk juice for weight loss caused severe, irreversible lung damage, so the raw juice is dangerous.

Botanical name: Phyllanthus androgynus (L.) Chakrab. & N.P.Balakr.
Family: Phyllanthaceae
Tamil: Thavasai keerai
Hindi: Chekkurmanis
Parts used: Cooked leaf
Habit: Katuk shrub; raw juice in quantity is a caution
Last updated: 2026-10-30

How to recognise Katuk

It is a shrub with slender, arching stems and two rows of small, oval, dark green leaves that look like pinnate leaves.

Small, dark red to purple flowers hang beneath the leaves.

The fruit is a small, round, white to pinkish capsule.

Keezhanelli, Phyllanthus amarus, is a tiny annual herb, not a shrub.

The leaves taste mild and slightly nutty, a little like garden peas, which explains the Malay name sayur manis, “sweet vegetable”.

Traditional use of Katuk

Kitchen

Young shoots and leaves are stir-fried, cooked in egg dishes and soups in Malaysia (sayur manis) and as keerai in South India.

South Indian and Southeast Asian food practice

Southeast Asian practice

Katuk is traditionally given to breastfeeding mothers.

Southeast Asian practice

Modern notes on Katuk

An outbreak of bronchiolitis obliterans in Taiwan was traced to consuming large amounts of raw katuk juice, and some patients needed lung transplants.

Cooked leaves are rich in protein, vitamins and minerals.

Katuk safety

Eat katuk only cooked, in normal food amounts. Never drink raw juice or take concentrated preparations.

Ecology and sourcing

It is native to South and Southeast Asia.

It grows easily from cuttings and is often grown as a hedge.

It tolerates shade and regrows quickly after picking.

Shoots regrow quickly after harvest, and the plant can be cut back hard several times a year.

Related plants

Also in Phyllanthaceae

Questions about Katuk

Is raw katuk juice safe?

No. It has caused severe lung damage.

What older names does Phyllanthus androgynus go by?

Sauropus androgynus and Breynia androgyna.

Is Katuk keezhanelli?

No. Keezhanelli is Phyllanthus amarus.

How should I cook Katuk?

Stir-fry or boil the leaves and young shoots like any keerai, in normal portions.

Sources

Educational page about a plant. It is not medical advice, not a diagnosis, and not an offer to sell. Traditional use is historical. If you need care, ask a licensed clinician. Questions: hello@meevamed.com.