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

Dry Fish Chammanthi

Ground fresh and served immediately, this chutney hits all the right notes — heat from the chillies, richness from coconut, and a sharp tang that cuts through rich curries and fried foods.

Ingredientsfor 4 servings

1/4 kg Dry fish
10 nos Small onions (Kunjulli)
1 tbsp Red chillies powdered Piriyan mulaku
Curry leaves, to taste
Salt, to taste
2 tbsp Oil

Preparation

Step 1
Wash the dry fish thoroughly so that the excess salt can be removed.
Step 2
Fry the dry fish and grind it in a mixer grinder. Set aside.
Step 3
Do not grind very finely.
Step 4
Grind small onions.
Step 5
Heat the oil in a pan and add the small onions.
Step 6
When the onion changes color, add powdered red chilli and salt.
Step 7
Dry fish is already salty that`s why before adding fish we put salt.
Step 8
Add the ground dry fish and curry leaves.
Step 9
Dry fish chummanthi is ready.

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

Breakfast

Diabetic Friendly Ragi Puttu

Steamed layers of rice flour and coconut inside a cylindrical mould — puttu is Kerala morning fuel. It crumbles apart...

25 min|2 servings|5

Snacks

Dates Neyyappam | Healthy Snack

Lacy edges, spongy centre — appam is fermented rice batter swirled in a curved pan until it forms a bowl-shaped panca...

35 min|4 servings|5

Main Course

Drumstick-Eggplant Curry

A deeply satisfying drumstick-eggplant curry simmered slowly with freshly ground spices and coconut. The kind of grav...

20 min|4 servings|4

Main Course

Drumstick Toor Dal Curry

A traditional Kerala curry where drumstick simmers gently in a spiced coconut gravy until every piece soaks up the fl...

25 min|3 servings|5

Main Course

Dry Fish Chammanthi

Ground fresh and served immediately, this chutney hits all the right notes — heat from the chillies, richness from coconut, and a sharp tang that cuts through rich curries and fried foods.

Ingredientsfor 4 servings

1/4 kg Dry fish
10 nos Small onions (Kunjulli)
1 tbsp Red chillies powdered Piriyan mulaku
Curry leaves, to taste
Salt, to taste
2 tbsp Oil

Preparation

Step 1
Wash the dry fish thoroughly so that the excess salt can be removed.
Step 2
Fry the dry fish and grind it in a mixer grinder. Set aside.
Step 3
Do not grind very finely.
Step 4
Grind small onions.
Step 5
Heat the oil in a pan and add the small onions.
Step 6
When the onion changes color, add powdered red chilli and salt.
Step 7
Dry fish is already salty that`s why before adding fish we put salt.
Step 8
Add the ground dry fish and curry leaves.
Step 9
Dry fish chummanthi is ready.

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.