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

Oil-free Kadala Curry

Rich, fragrant, and full-bodied — this quail curry gets its depth from slow-cooked shallots and a careful balance of chilli heat and tang. Serve with appam, rice, or porotta.

Ingredientsfor 4 servings

1 cup Channa Kadala
1 cup Water
3 tsp Coriander powder
Turmeric powder A pinch
1 tsp Garam masala
2 tsp Chilly powder
1 nos Onion
1 nos Tomato
Ginger garlic paste - 1 tsp
1/4 tsp Cumin seeds (Jeerakam)
2 Stems Curry leaves
Salt, to taste

Preparation

Step 1
Soak kadala in water for about 8 hours.
Step 2
Heat coriander powder, turmeric powder, garam masala and chilly powder in a pan.
Step 3
Heat up a pressure cooker.
Step 4
Add kadala, water, chopped onion, tomato, ginger garlic paste, cumin seeds, curry leaves and salt along with the roasted powders.
Step 5
Cook for about 10 minutes.
Step 6
Before cooking, if the kadala plus ingredient mixture is kept for about 2 hours, it will be more tasty.

Tip

Taste the gravy before adding the main ingredient. It should be well-seasoned and balanced on its own — the protein or vegetable will dilute it slightly.

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

Oil-free Kadala Curry

Rich, fragrant, and full-bodied — this quail curry gets its depth from slow-cooked shallots and a careful balance of chilli heat and tang. Serve with appam, rice, or porotta.

Ingredientsfor 4 servings

1 cup Channa Kadala
1 cup Water
3 tsp Coriander powder
Turmeric powder A pinch
1 tsp Garam masala
2 tsp Chilly powder
1 nos Onion
1 nos Tomato
Ginger garlic paste - 1 tsp
1/4 tsp Cumin seeds (Jeerakam)
2 Stems Curry leaves
Salt, to taste

Preparation

Step 1
Soak kadala in water for about 8 hours.
Step 2
Heat coriander powder, turmeric powder, garam masala and chilly powder in a pan.
Step 3
Heat up a pressure cooker.
Step 4
Add kadala, water, chopped onion, tomato, ginger garlic paste, cumin seeds, curry leaves and salt along with the roasted powders.
Step 5
Cook for about 10 minutes.
Step 6
Before cooking, if the kadala plus ingredient mixture is kept for about 2 hours, it will be more tasty.

Tip

Taste the gravy before adding the main ingredient. It should be well-seasoned and balanced on its own — the protein or vegetable will dilute it slightly.