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

Mathanga Erissery

Part of the grand Kerala banana-leaf feast, this dish brings together simple ingredients with precision. The flavours are clean and distinct — nothing fights for attention, everything has its place.

Ingredientsfor 3 servings

Pumpkin a small piece (1 cup
Daal 1 cup
Green chilly 4 to 8
Turmeric powder 1 tsp
Tomato 1
Coconut 1 cup
Cumin seeds 1 tsp
Ginger 1 inch piece
Garlic 2 cloves
Salt, to taste
Oil 1 table spoon
Mustard 2 tsp
Curry leaves 2 sprig
Dried red chilly 4
Shallots 8

Preparation

Step 1
Get a small piece of pumpkin.
Step 2
Cut it to pieces.
Step 3
Soak dal in little water for 5 minutes.
Step 4
Mix the pumpkin and daal in a pan.
Step 5
Add little water,green chilly,tomato to it.
Step 6
Add turmeric powder and let it cook well(I used pressure cooker and waited for 2 whistles).
Step 7
Meanwhile take a mixer and add the ginger,garlic,2 green chillies,cumin seeds.
Step 8
Pour little water.
Step 9
Grind it well and then add few curry leaves and grind it.
Step 10
When our pumpkin is cooked.
Step 11
Add the grinded mixture.
Step 12
Mix it well.
Step 13
Meanwhile heat a pan and add oil to it. When its hot, add mustard.
Step 14
When it allow to crackles add dried red chilly.
Step 15
Add shallot and curry leaves. cook it, stirring well and off the flame.
Step 16
When the coconut and the pumpkin gets cooked well.
Step 17
Add the mustard mixture.give it a good stir.
Step 18
Our dish is ready.
Step 19
Serve while still hot along with rice or chappathi.

Tip

Let the dish rest for a few minutes after cooking. Flavours settle and meld during this time, and the texture often improves.

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

Side Dish

Irumban Puli Inji | Bilimbi Puli Inji

This mixed, with its unique blend of sour, sweet, and spicy flavors, is a cherished condiment in South Indian cuisine.

35 min|4 servings|5

Pickles & Preserves

Irumban Puli Achar | Bilimbi Pickle

The tangy sensation of Irumban Puli Achar, a delicacy hailing.

30 min|4 servings

Side Dish

Irumban Puli Curry | Kerala Style Bilimbi Curry

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

15 min|4 servings|5

Drinks & Beverages

Instant Custard Drink | Custard Milkshake

Quick to blend, impossible to stop at one glass. This drink is a staple across Kerala homes, especially during the su...

25 min|4 servings|5

Main Course

Mathanga Erissery

Ingredientsfor 3 servings

Pumpkin a small piece (1 cup
Daal 1 cup
Green chilly 4 to 8
Turmeric powder 1 tsp
Tomato 1
Coconut 1 cup
Cumin seeds 1 tsp
Ginger 1 inch piece
Garlic 2 cloves
Salt, to taste
Oil 1 table spoon
Mustard 2 tsp
Curry leaves 2 sprig
Dried red chilly 4
Shallots 8

Preparation

Step 1
Get a small piece of pumpkin.
Step 2
Cut it to pieces.
Step 3
Soak dal in little water for 5 minutes.
Step 4
Mix the pumpkin and daal in a pan.
Step 5
Add little water,green chilly,tomato to it.
Step 6
Add turmeric powder and let it cook well(I used pressure cooker and waited for 2 whistles).
Step 7
Meanwhile take a mixer and add the ginger,garlic,2 green chillies,cumin seeds.
Step 8
Pour little water.
Step 9
Grind it well and then add few curry leaves and grind it.
Step 10
When our pumpkin is cooked.
Step 11
Add the grinded mixture.
Step 12
Mix it well.
Step 13
Meanwhile heat a pan and add oil to it. When its hot, add mustard.
Step 14
When it allow to crackles add dried red chilly.
Step 15
Add shallot and curry leaves. cook it, stirring well and off the flame.
Step 16
When the coconut and the pumpkin gets cooked well.
Step 17
Add the mustard mixture.give it a good stir.
Step 18
Our dish is ready.
Step 19
Serve while still hot along with rice or chappathi.