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

Theeyal (Ulli)

A traditional preparation from Kerala that balances flavour, texture, and aroma in the way that only home cooking can. No two households make it exactly the same, and that is the point.

Ingredientsfor 4 servings

10 - Ulli/Shallots sliced into thin pieces
1/2 cup Coconut — grated
Tamarind A small lemon sized (Puli)
1 tsp Red chilly powder
2 tsp Coriander powder
1/2 tsp Cumin powder (Jeerakam)
1/2 tsp Pepper powder
1/4 tsp Turmeric powder
Asafoetida A pinch, Kaayam
Fenugreek powder A pinch, Uluvappodi
1/2 tsp Mustard seeds
Curry leaves A, a few
2 nos Whole red chillies (Kollamulaku)
Sugar — optional
Salt, to taste
Oil, to taste

Preparation

Step 1
Soak tamarind in 1/2 cup of warm water and take the extract from it.
Step 2
Heat 1 tsp of oil in a small pan.
Step 3
Cook coconut till brown.
Step 4
Add chilly powder, coriander powder, cumin powder, pepper powder and turmeric powder and stir fry till it gives an aroma.
Step 5
Be sure to simmer it, thus preventing masalas from getting burned too much.
Step 6
Set aside and cool.
Step 7
Grind it to a smooth fine paste.
Step 8
Heat 2 tbsp of oil in a pan.
Step 9
Let the mustard seeds crackle and cook curry leaves and whole red chillies.
Step 10
Add shallots, asafoetida, salt and fenugreek powder into it and cook for a while.
Step 11
Add tamarind extract into it and allow it to let it bubble for 2 - 3 minutes.
Step 12
If necessary, add water.
Step 13
Add the ground paste and sugar into it and simmer for furthur 4 - 5 minutes.
Step 14
Switch off the stove and serve hot.
Step 15
Goes well with rice.
Step 16
You can also use fenugreek seeds instead of powder, but u have to allow to crackle it with the mustard seeds.

Tip

Do not rush the onion and shallot frying. The difference between pale onions and properly browned onions is the difference between a flat dish and a flavourful one.

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

Snacks

Zhunka

Easy, honest, and unpretentious — this snack is the kind of thing Kerala homes make on a whim when guests arrive or w...

20 min|4 servings|4

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

Main Course

Theeyal (Ulli)

A traditional preparation from Kerala that balances flavour, texture, and aroma in the way that only home cooking can. No two households make it exactly the same, and that is the point.

Ingredientsfor 4 servings

10 - Ulli/Shallots sliced into thin pieces
1/2 cup Coconut — grated
Tamarind A small lemon sized (Puli)
1 tsp Red chilly powder
2 tsp Coriander powder
1/2 tsp Cumin powder (Jeerakam)
1/2 tsp Pepper powder
1/4 tsp Turmeric powder
Asafoetida A pinch, Kaayam
Fenugreek powder A pinch, Uluvappodi
1/2 tsp Mustard seeds
Curry leaves A, a few
2 nos Whole red chillies (Kollamulaku)
Sugar — optional
Salt, to taste
Oil, to taste

Preparation

Step 1
Soak tamarind in 1/2 cup of warm water and take the extract from it.
Step 2
Heat 1 tsp of oil in a small pan.
Step 3
Cook coconut till brown.
Step 4
Add chilly powder, coriander powder, cumin powder, pepper powder and turmeric powder and stir fry till it gives an aroma.
Step 5
Be sure to simmer it, thus preventing masalas from getting burned too much.
Step 6
Set aside and cool.
Step 7
Grind it to a smooth fine paste.
Step 8
Heat 2 tbsp of oil in a pan.
Step 9
Let the mustard seeds crackle and cook curry leaves and whole red chillies.
Step 10
Add shallots, asafoetida, salt and fenugreek powder into it and cook for a while.
Step 11
Add tamarind extract into it and allow it to let it bubble for 2 - 3 minutes.
Step 12
If necessary, add water.
Step 13
Add the ground paste and sugar into it and simmer for furthur 4 - 5 minutes.
Step 14
Switch off the stove and serve hot.
Step 15
Goes well with rice.
Step 16
You can also use fenugreek seeds instead of powder, but u have to allow to crackle it with the mustard seeds.

Tip

Do not rush the onion and shallot frying. The difference between pale onions and properly browned onions is the difference between a flat dish and a flavourful one.