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

Soya Chunks Masala

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 6 servings

100 g Soya chunks — soaked in water
2 nos Tomato
2 nos Onion — chopped
1 piece Ginger — chopped
6 Cloves Garlic — chopped
1/4 tsp Turmeric powder
2 tsp Coriander powder
2 tsp Chilly powder
1 tsp Garam masala
2 tbsp Coconut oil
2 tbsp Coconut — grated
2 tbsp Soaked cashew nuts
1/4 cup Coriander leaves
Salt, to taste

Preparation

Step 1
For preparing soya chunks masala, grind coconut and cashew nuts together.
Step 2
Heat oil and cook onion, ginger, garlic, turmeric powder, chilly powder, coriander powder and salt.
Step 3
Take it off the heat. and grind it.
Step 4
In a pressure cooker add the ground masala paste, soya chunks and 1 cup of water. let it go for 15 minutes.
Step 5
When done, heat again and add the coconut mixture and cook for some time.
Step 6
Add coriander leaves and Stir everything together thoroughly.
Step 7
Soya chunks masala is ready.

Tip

Fresh curry leaves make a genuine difference. Dried curry leaves are a poor substitute — if you cannot get fresh ones, increase the quantity and fry them longer.

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

Appetizers

Green Peas Egg Masala Thattukada Style | Bachelor Favorite

A quintessential street food favorite in Kerala known for its bold flavors and rich masala.

15 min|2 servings|5

Breakfast

Green Gram Stir Fry | Moong Dal Fry | Cherupayar Mezhukkupuratty

The everyday side dish that Kerala never tires of. Dal is shredded fine, tossed with coconut and spices, and cooked j...

35 min|2 servings|5

Main Course

Goat Head Curry

Cooked low and slow until the masala melds into the gravy, this mutton curry carries the unmistakable warmth of Keral...

40 min|4 servings|5

Main Course

Gooseberry's Recipe [AMLA]

A home-style Kerala dish made with care and the kind of spice knowledge that comes from watching someone else cook it...

10 min|5 servings|4

Main Course

Soya Chunks Masala

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 6 servings

100 g Soya chunks — soaked in water
2 nos Tomato
2 nos Onion — chopped
1 piece Ginger — chopped
6 Cloves Garlic — chopped
1/4 tsp Turmeric powder
2 tsp Coriander powder
2 tsp Chilly powder
1 tsp Garam masala
2 tbsp Coconut oil
2 tbsp Coconut — grated
2 tbsp Soaked cashew nuts
1/4 cup Coriander leaves
Salt, to taste

Preparation

Step 1
For preparing soya chunks masala, grind coconut and cashew nuts together.
Step 2
Heat oil and cook onion, ginger, garlic, turmeric powder, chilly powder, coriander powder and salt.
Step 3
Take it off the heat. and grind it.
Step 4
In a pressure cooker add the ground masala paste, soya chunks and 1 cup of water. let it go for 15 minutes.
Step 5
When done, heat again and add the coconut mixture and cook for some time.
Step 6
Add coriander leaves and Stir everything together thoroughly.
Step 7
Soya chunks masala is ready.

Tip

Fresh curry leaves make a genuine difference. Dried curry leaves are a poor substitute — if you cannot get fresh ones, increase the quantity and fry them longer.