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

Kozhukkatta

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 2 servings

1 cup Rice powder
1/2 tsp Cumin seeds (Jeerakam)
1/4 tsp Cumin powder — optional
1/4 cup Coconut — grated
Salt, to taste
Water for boiling and mixing
1 tsp Mustard seeds
2 nos Dry red chillis (Kollamulaku)
1 sprig Curry leaves
1 tbsp Oil

Preparation

Step 1
Crush the cumin seeds with a rolling pin.
Step 2
Mix together rice powder, cumin seeds, cumin powder and coconut adding water to the constituency of a chapati dough.
Step 3
Add water slowly, because the dough should be thick.
Step 4
Make oval shaped balls with hand.
Step 5
Heat water (5 cups) in a large pan.
Step 6
When it starts boiling, drop the balls into the water.
Step 7
You can reduce the heat little bit after dropping all the balls.
Step 8
After 20 minutes, remove kozhukkattas from water.
Step 9
Goes well with chutney.
Step 10
You can also serve in another way. Cut each kozhukkattas into small pieces. Heat oil and let the mustard seeds crackle, dry red chillies,curry leaves. Add kozhukkata pieces and cook for 5 seconds. Turn off the heat and then serve.

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

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

Kozhukkatta

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 2 servings

1 cup Rice powder
1/2 tsp Cumin seeds (Jeerakam)
1/4 tsp Cumin powder — optional
1/4 cup Coconut — grated
Salt, to taste
Water for boiling and mixing
1 tsp Mustard seeds
2 nos Dry red chillis (Kollamulaku)
1 sprig Curry leaves
1 tbsp Oil

Preparation

Step 1
Crush the cumin seeds with a rolling pin.
Step 2
Mix together rice powder, cumin seeds, cumin powder and coconut adding water to the constituency of a chapati dough.
Step 3
Add water slowly, because the dough should be thick.
Step 4
Make oval shaped balls with hand.
Step 5
Heat water (5 cups) in a large pan.
Step 6
When it starts boiling, drop the balls into the water.
Step 7
You can reduce the heat little bit after dropping all the balls.
Step 8
After 20 minutes, remove kozhukkattas from water.
Step 9
Goes well with chutney.
Step 10
You can also serve in another way. Cut each kozhukkattas into small pieces. Heat oil and let the mustard seeds crackle, dry red chillies,curry leaves. Add kozhukkata pieces and cook for 5 seconds. Turn off the heat and then serve.

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.