Is Mageiro free to use?

Yes! Mageiro offers a free plan with access to hundreds of recipes, basic meal planning, and a smart shopping list. Upgrade to Premium anytime for the full experience.

Can I customize recipes for dietary restrictions?

Absolutely. Set preferences like vegan, gluten-free, keto, and more during onboarding. Mageiro filters recipes to match your dietary needs.

How does the grocery list feature work?

When you add recipes to your meal plan, Mageiro compiles all ingredients into one organized list. Check off items as you shop — no more forgotten ingredients.

Is Mageiro available on both iOS and Android?

Yes! Available on both Apple App Store and Google Play. Your account syncs across all devices seamlessly.

Main Course

Cabbage Poriyal

A home-style Kerala dish made with care and the kind of spice knowledge that comes from watching someone else cook it a hundred times. Each step matters, and the result is worth the effort.

Ingredientsfor 3 servings

1/2 kg Cabbage should be — cut into tiny pieces of 1 cm
2 tsp Mustard seeds
2 tsp Black gram (Uzhunnuparippu)
1 nos Onion — finely chopped
3 nos Green chillies split in between
3 tbsp Coconut oil
8 Leaves Curry leaves
Fresh coconut(grated
1/2 tsp Turmeric powder
4 nos Shallots (Kunjulli)

Preparation

Step 1
Shallots, grated coconut, 1 green chilly and some curry leaves together needs a light smash in the mixer. 2 sec run will do. Set aside.
Step 2
Pour oil into a pan and heat it.
Step 3
Let the mustard seeds crackle.
Step 4
Cook curry leaves and black gram.
Step 5
Add onions and chillies.
Step 6
When onion goes golden brown, add cut cabbage after washing in water.
Step 7
Stir everything together thoroughly and add turmeric and salt.
Step 8
Close the lid for about 5 minutes.
Step 9
It should get cooked by now.
Step 10
Add the shallot mixture and give it a stir.
Step 11
Sprinkle little coconut oil on top.
Step 12
Serve while still hot with rice.

Tip

Do not rush the onion and shallot frying. The difference between pale onions and properly browned onions is the difference between a flat dish and a flavourful one.

Cook this in the app

Step-by-step cooking mode, grocery list, and meal planning — free on Mageiro.

Download on the

App Store

Get it on

Google Play

More recipes you might like

Side Dish

Quick Pressure Cooker Mutton Curry

A deeply satisfying quick pressure cooker mutton curry simmered slowly with freshly ground spices and coconut. The ki...

20 min|6 servings|5

Main Course

Quick And Yummy Ethappazham Kaalan

A traditional preparation from Kerala that balances flavour, texture, and aroma in the way that only home cooking can...

8 min|15 servings|4.5

Main Course

Quick Mango Pickle

Sun-soaked and fiery — this mixed pickle is the small jar that sits on every Kerala dining table and makes plain rice...

25 min|6 servings|4

Main Course

Quick - Fix Doughnuts

A traditional preparation from Kerala that balances flavour, texture, and aroma in the way that only home cooking can...

20 min|4 servings|4

Main Course

Cabbage Poriyal

A home-style Kerala dish made with care and the kind of spice knowledge that comes from watching someone else cook it a hundred times. Each step matters, and the result is worth the effort.

Ingredientsfor 3 servings

1/2 kg Cabbage should be — cut into tiny pieces of 1 cm
2 tsp Mustard seeds
2 tsp Black gram (Uzhunnuparippu)
1 nos Onion — finely chopped
3 nos Green chillies split in between
3 tbsp Coconut oil
8 Leaves Curry leaves
Fresh coconut(grated
1/2 tsp Turmeric powder
4 nos Shallots (Kunjulli)

Preparation

Step 1
Shallots, grated coconut, 1 green chilly and some curry leaves together needs a light smash in the mixer. 2 sec run will do. Set aside.
Step 2
Pour oil into a pan and heat it.
Step 3
Let the mustard seeds crackle.
Step 4
Cook curry leaves and black gram.
Step 5
Add onions and chillies.
Step 6
When onion goes golden brown, add cut cabbage after washing in water.
Step 7
Stir everything together thoroughly and add turmeric and salt.
Step 8
Close the lid for about 5 minutes.
Step 9
It should get cooked by now.
Step 10
Add the shallot mixture and give it a stir.
Step 11
Sprinkle little coconut oil on top.
Step 12
Serve while still hot with rice.

Tip

Do not rush the onion and shallot frying. The difference between pale onions and properly browned onions is the difference between a flat dish and a flavourful one.