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

Kumbalanga Avial

A medley of vegetables cut into long batons, simmered until just tender, and bound with a rough-ground coconut paste and a spoonful of yogurt. Avial is the centrepiece of the Kerala Sadya and arguably its most loved dish.

Ingredientsfor 2 servings

1/2 piece Ash gourd — cut into small pieces, kumbalanga
1 nos Tomato — chopped
3 nos Green chillies slit lengthwise
1/2 cup Coconut — grated
2 nos Shallots (Kunjulli)
1/2 tbsp Chilly powder
1/4 tsp Turmeric powder
1 cup Water
1 tsp Oil
2 sprig Curry leaves

Preparation

Step 1
Grind coconut, chilly powder, turmeric powder, shallots and curry leaves.
Step 2
Add kumbalanga, tomato and green chillies to this grounded mixture.
Step 3
Add required water and salt.
Step 4
Let it cook for 20 minutes until done.
Step 5
Add some curry leaves and oil to the avial after removing from fire.

Tip

When the recipe says "medium heat," it means medium. Kerala cooking is not about high-flame drama — most of the work happens at a patient, steady temperature.

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

Natholi Mulakittathu | Anchovy Curry Kerala Style

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

35 min|4 servings|5

Side Dish

Nadan Thenga Chutney | Coconut Chutney

A quick Kerala-style chutney that comes together in minutes and adds a punch of flavour to dosa, idli, or just a plat...

12 min|6 servings

Side Dish

Nadan Chicken Stew

A beloved dish from Kerala, a southern state in India, known for its rich flavors and aromatic spices.

45 min|4 servings|5

Side Dish

Nadan Koonthal Roast | Squid Roast

This mushroom, also known as Squid Roast, is a popular Kerala-style seafood dish celebrated for its rich flavors and ...

40 min|4 servings|5

Main Course

Kumbalanga Avial

Ingredientsfor 2 servings

1/2 piece Ash gourd — cut into small pieces, kumbalanga
1 nos Tomato — chopped
3 nos Green chillies slit lengthwise
1/2 cup Coconut — grated
2 nos Shallots (Kunjulli)
1/2 tbsp Chilly powder
1/4 tsp Turmeric powder
1 cup Water
1 tsp Oil
2 sprig Curry leaves

Preparation

Step 1
Grind coconut, chilly powder, turmeric powder, shallots and curry leaves.
Step 2
Add kumbalanga, tomato and green chillies to this grounded mixture.
Step 3
Add required water and salt.
Step 4
Let it cook for 20 minutes until done.
Step 5
Add some curry leaves and oil to the avial after removing from fire.

Tip

When the recipe says "medium heat," it means medium. Kerala cooking is not about high-flame drama — most of the work happens at a patient, steady temperature.