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

Inji Curry

Inji Curry with its sweet, sour and hot flavors is adjudged one of the best dishes in a grand Sadhya. No Sadhya is ever complete without the mouthwatering and tempting dish that is traditionally prepared. The tangy favorite complements almost all other dishes.

Ingredientsfor 4 servings

100 g Ginger
2 tbsp Chilly powder
1/4 tsp Turmeric powder
1/2 cup Coconut oil
Tamarind — soaked in 2 cups of water (Puli)
Salt, to taste
Curry leaves A, a few
1/4 tsp Mustard seeds
2 nos Dry red chllies (Kollamulaku)
1 tsp Fenugreek powder (Uluva)
25 g Jaggery (Sharkkara)

Preparation

Step 1
For preparing the delicious curry dish, first peel off the skin of ginger pieces and clean well.
Step 2
Chop ginger into roundels or small pieces.
Step 3
Pound or grind them in a mixer grinder and squeeze it well to remove the water content in it.
Step 4
This is done to remove the pungent taste of ginger in the curry.
Step 5
Set aside the ginger scraps in a plate to make it dry.
Step 6
Heat a little oil in a pan or a kadai.
Step 7
Add chilly powder and fry (not too much) for a while.
Step 8
Add tamarind extract, salt and jaggery and allow it to boil.
Step 9
When it gets reduced or thickened, take it off the heat and set aside.
Step 10
Heat the oil in another pan or a kadai.
Step 11
Let the mustard seeds crackle ad cook dry red chillies and curry leaves.
Step 12
Add pounded ginger pieces and sauté.
Step 13
Add coconut oil in between if it gets too dry.
Step 14
When it turns light brown, add it to the tamarind-jaggery mixture.
Step 15
Check for sweetness and add more if required.
Step 16
Add fenugreek powder and Stir everything together thoroughly.
Step 17
Cover with a lid to lock the flavour of Inji Curry.
Step 18
Alternatively, you can also fry the ginger(cut into roundels) in coconut oil, strain and powder it and add it to the curry.

Tip

Taste the gravy before adding the main ingredient. It should be well-seasoned and balanced on its own — the protein or vegetable will dilute it slightly.

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

Main Course

Ari Pappadam - Vishu Special

A traditional Kerala sweet snack made with care and a generous hand of ghee. The kind of thing grandmothers make for ...

30 min|6 servings|4

Main Course

Avial - Traditional Recipe

A medley of vegetables cut into long batons, simmered until just tender, and bound with a rough-ground coconut paste ...

45 min|2 servings|4

Snacks

Aval Nanachathu

A favourite tea-time snack from Kerala kitchens — quick to make, satisfying to eat, and always better shared with a c...

20 min|2 servings|4

Payasam

Aval Payasam | Poha Kheer

This mixed, also known as Poha Kheer, is a cherished dessert in Indian households.

40 min|10 servings|5

Main Course

Inji Curry

Ingredientsfor 4 servings

100 g Ginger
2 tbsp Chilly powder
1/4 tsp Turmeric powder
1/2 cup Coconut oil
Tamarind — soaked in 2 cups of water (Puli)
Salt, to taste
Curry leaves A, a few
1/4 tsp Mustard seeds
2 nos Dry red chllies (Kollamulaku)
1 tsp Fenugreek powder (Uluva)
25 g Jaggery (Sharkkara)

Preparation

Step 1
For preparing the delicious curry dish, first peel off the skin of ginger pieces and clean well.
Step 2
Chop ginger into roundels or small pieces.
Step 3
Pound or grind them in a mixer grinder and squeeze it well to remove the water content in it.
Step 4
This is done to remove the pungent taste of ginger in the curry.
Step 5
Set aside the ginger scraps in a plate to make it dry.
Step 6
Heat a little oil in a pan or a kadai.
Step 7
Add chilly powder and fry (not too much) for a while.
Step 8
Add tamarind extract, salt and jaggery and allow it to boil.
Step 9
When it gets reduced or thickened, take it off the heat and set aside.
Step 10
Heat the oil in another pan or a kadai.
Step 11
Let the mustard seeds crackle ad cook dry red chillies and curry leaves.
Step 12
Add pounded ginger pieces and sauté.
Step 13
Add coconut oil in between if it gets too dry.
Step 14
When it turns light brown, add it to the tamarind-jaggery mixture.
Step 15
Check for sweetness and add more if required.
Step 16
Add fenugreek powder and Stir everything together thoroughly.
Step 17
Cover with a lid to lock the flavour of Inji Curry.
Step 18
Alternatively, you can also fry the ginger(cut into roundels) in coconut oil, strain and powder it and add it to the curry.

Tip

Taste the gravy before adding the main ingredient. It should be well-seasoned and balanced on its own — the protein or vegetable will dilute it slightly.