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

Keralas Favourite Kadala Curry

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

Ingredientsfor 5 servings

Black chickpeas : 200 g m
Onion : 1 no
Tomato : 1 no
Chilly : 2 no
Curry leaves, to taste
Coriander leaves, to taste
Masala Powder : 2 tsp
Coconut milk, to taste
Salt, to taste
Oil, to taste
Cinnamon : 1 inch
Masala leaf : 1 small
Cloves : 2 nos

Preparation

Step 1
Soak black chickpeas overnight and steam cook till the chickpeas is soft.
Step 2
Chop onion, tomatoes and curry leaves and slit chillies.
Step 3
Add little oil to the pan and heat. Addelachi, cinnamon, masala leaf and fry.
Step 4
Add the onions, chillies, curry leaves, salt and cook until the onion is translucent.
Step 5
Then tomatoes and coriander and till the tomato is soft.
Step 6
Add the black chickpeas to this.
Step 7
And the masala powder (chilli powder and corainder powder in 2:1 ratio) and fry for a minute.
Step 8
Add water or the third and second milk of coconut and let it boil well.
Step 9
Enter Step.
Step 10
Let it get thicker, now add the first milk and let it heat for about a minute and take it off the flame.
Step 11
Kadala curry is ready.

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

Keralas Favourite Kadala Curry

Ingredientsfor 5 servings

Black chickpeas : 200 g m
Onion : 1 no
Tomato : 1 no
Chilly : 2 no
Curry leaves, to taste
Coriander leaves, to taste
Masala Powder : 2 tsp
Coconut milk, to taste
Salt, to taste
Oil, to taste
Cinnamon : 1 inch
Masala leaf : 1 small
Cloves : 2 nos

Preparation

Step 1
Soak black chickpeas overnight and steam cook till the chickpeas is soft.
Step 2
Chop onion, tomatoes and curry leaves and slit chillies.
Step 3
Add little oil to the pan and heat. Addelachi, cinnamon, masala leaf and fry.
Step 4
Add the onions, chillies, curry leaves, salt and cook until the onion is translucent.
Step 5
Then tomatoes and coriander and till the tomato is soft.
Step 6
Add the black chickpeas to this.
Step 7
And the masala powder (chilli powder and corainder powder in 2:1 ratio) and fry for a minute.
Step 8
Add water or the third and second milk of coconut and let it boil well.
Step 9
Enter Step.
Step 10
Let it get thicker, now add the first milk and let it heat for about a minute and take it off the flame.
Step 11
Kadala curry is ready.

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.