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

Kerala Naaranga Curry

Cooked low and slow until the masala melds into the gravy, this mixed curry carries the unmistakable warmth of Kerala spices — black pepper, curry leaves, and coconut. Pair it with steaming rice and a crisp pappadam.

20 min total|Prep 20 min|Cook 20 min|5 servings|hard

Ingredientsfor 5 servings

2 nos Lime Big
1 nos Onion
2-3 nos Green Chillies
1 tsp Chillie powder
1/2 tsp Tumeric powder
1/4 tsp Sugar
Curry leaves, a few
Mustard seeds — for seasoning
2 tsp Cocunut Oil/ any other oil
Salt as rqrd

Preparation

Step 1
Remove the skin of lime and cut into small pieces.
Step 2
Chop Onion and green chillies.
Step 3
Warm the oil in a pan and put mustard seeds.
Step 4
When mustard seeds allow to crackle put onion and green chillies & curry leaves.
Step 5
Reduce the flame and cook untill the onion becomes transparent.
Step 6
Add lime pieces to it.
Step 7
Cover it with a lid and cook on low heat.
Step 8
Simmer it, in between so that it does not stick to the bottom.
Step 9
When the lime is half-cooked add chillie powder, tumeric powder & salt.
Step 10
Cook untill done, before removing from fire put sugar.
Step 11
Serve as a side dish with rice.
Step 12
After cooling you can keep it in refridgerator and use as and when required.

Tip

The oil separating from the masala is your signal that the base is properly cooked. Do not add the main ingredient before you see those pools of oil on the surface.

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

Kerala Naaranga Curry

20 min total|Prep 20 min|Cook 20 min|5 servings|hard

Ingredientsfor 5 servings

2 nos Lime Big
1 nos Onion
2-3 nos Green Chillies
1 tsp Chillie powder
1/2 tsp Tumeric powder
1/4 tsp Sugar
Curry leaves, a few
Mustard seeds — for seasoning
2 tsp Cocunut Oil/ any other oil
Salt as rqrd

Preparation

Step 1
Remove the skin of lime and cut into small pieces.
Step 2
Chop Onion and green chillies.
Step 3
Warm the oil in a pan and put mustard seeds.
Step 4
When mustard seeds allow to crackle put onion and green chillies & curry leaves.
Step 5
Reduce the flame and cook untill the onion becomes transparent.
Step 6
Add lime pieces to it.
Step 7
Cover it with a lid and cook on low heat.
Step 8
Simmer it, in between so that it does not stick to the bottom.
Step 9
When the lime is half-cooked add chillie powder, tumeric powder & salt.
Step 10
Cook untill done, before removing from fire put sugar.
Step 11
Serve as a side dish with rice.
Step 12
After cooling you can keep it in refridgerator and use as and when required.

Tip

The oil separating from the masala is your signal that the base is properly cooked. Do not add the main ingredient before you see those pools of oil on the surface.