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

Puli Inchi

Straightforward Kerala cooking — good ingredients treated well, spiced with confidence, and served without pretence. The kind of food that tastes like someone's kitchen, not a restaurant.

Ingredientsfor 4 servings

1 Lemon Tamarind — soaked in water
Ginger — finely chopped
10 nos Garlic pods — chopped
10 nos Small onions — chopped (Kunjulli)
5 nos Green chillies — chopped
Curry leaves A bunch
1/2 tsp Turmeric powder
Chilly powder A pinch
1/2 tsp Fenugreek seeds (Uluva)
1/2 tsp Mustard seeds
1 tsp Rice
1 tsp Oil
Jaggery A small piece or, as needed
Salt, to taste

Preparation

Step 1
Set a pan over medium heat and pour in the oil.
Step 2
Add mustard seeds and when they allow to crackle, add chopped ginger, garlic, onion, green chillies and curry leaves and fry for sometime.
Step 3
Add chilly powder and turmeric powder and fry, till onion becomes light brown colour.
Step 4
Add the tamarind water and allow to boil, till required consistency is obtained.
Step 5
Add salt and jaggery.
Step 6
In a dry pan, fry the rice and fenugreek seeds separately and grind to a fine podwer.
Step 7
Add this powder to the solution and give it a good stir.
Step 8
Goes well with rice as a substitute for pickle.

Tip

Good shallots are the backbone of Kerala cooking. They should be small, pink-purple, and strong-smelling. Large onions can substitute, but the flavour will be different.

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

Puli Inchi

Straightforward Kerala cooking — good ingredients treated well, spiced with confidence, and served without pretence. The kind of food that tastes like someone's kitchen, not a restaurant.

Ingredientsfor 4 servings

1 Lemon Tamarind — soaked in water
Ginger — finely chopped
10 nos Garlic pods — chopped
10 nos Small onions — chopped (Kunjulli)
5 nos Green chillies — chopped
Curry leaves A bunch
1/2 tsp Turmeric powder
Chilly powder A pinch
1/2 tsp Fenugreek seeds (Uluva)
1/2 tsp Mustard seeds
1 tsp Rice
1 tsp Oil
Jaggery A small piece or, as needed
Salt, to taste

Preparation

Step 1
Set a pan over medium heat and pour in the oil.
Step 2
Add mustard seeds and when they allow to crackle, add chopped ginger, garlic, onion, green chillies and curry leaves and fry for sometime.
Step 3
Add chilly powder and turmeric powder and fry, till onion becomes light brown colour.
Step 4
Add the tamarind water and allow to boil, till required consistency is obtained.
Step 5
Add salt and jaggery.
Step 6
In a dry pan, fry the rice and fenugreek seeds separately and grind to a fine podwer.
Step 7
Add this powder to the solution and give it a good stir.
Step 8
Goes well with rice as a substitute for pickle.

Tip

Good shallots are the backbone of Kerala cooking. They should be small, pink-purple, and strong-smelling. Large onions can substitute, but the flavour will be different.