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.

Side Dish

Vellarikka Pachadi | Cucumber Pachadi

Vellarikka Pachadi/Kichadi is a very simple dish prepared with cucumber, coconut and yogurt. It is usually served as an accompaniment with rice.

Ingredientsfor 3 servings

250 g Vellarikka Cucumber
3/4 cup Curd
2 nos Green chilli — sliced
Salt, to taste
1 cup Coconut — grated
1/2 tsp Mustard seeds
1 tsp Mustard seeds
3 nos Dried Red Chilly
Curry leaves, a few
1 tbsp Coconut oil

Preparation

Step 1
Get the grated coconut in a mixer bowl. Add 1/2 tsp mustard seeds.
Step 2
Grind the coconut to a fine paste. Set aside.
Step 3
In a mud pot or kadai add 250g vellarikka or cucumber. Cucumber must be peeled and cut. Clean it well and remove water from it.
Step 4
Add 2 slit green chillies and required salt.
Step 5
Add enough water to cook. Stir everything together thoroughly and close with a lid. Cook in low flame for 15 minutes.
Step 6
Once cooked, add the previously ground coconut mixture. Stir everything together thoroughly and cook in low flame for few minutes.
Step 7
Add 3/4 cup curd.
Step 8
Mix it and heat in low flame. Switch off before it boils.
Step 9
Heat a small pan and add 1 tbsp of coconut oil. let the mustard seeds crackle. Add curry leaves and few broken red chillies. Switch flame off when color changes.
Step 10
Add the tempering to Vellarikka Pachadi.

Tip

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

Cucumber PachadiVellarikka Pachadi

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

Breakfast

Ragi Idiyappam | Ragi String Hoppers

This mixed, gluten-free Ragi String Hoppers packed with fiber and calcium.

25 min|4 servings|3.5

Side Dish

Raw Banana Erisseri | Kaya Erisseri

An everyday accompaniment from Kerala kitchens — nothing complicated, just honest cooking with good ingredients and t...

45 min|6 servings

Seafood

Restaurant Style Fish Fry

Known for its crispy texture and flavorful marination, Restaurant Style Fish Fry is a crowd-favorite that pairs well ...

30 min|5 servings|5

Side Dish

Roasted Chicken With Coconut Milk

A culinary masterpiece, Roasted Chicken With Coconut Milk, that tantalizes the taste buds and ignites the senses.

55 min|4 servings

Side Dish

Vellarikka Pachadi | Cucumber Pachadi

Vellarikka Pachadi/Kichadi is a very simple dish prepared with cucumber, coconut and yogurt. It is usually served as an accompaniment with rice.

Ingredientsfor 3 servings

250 g Vellarikka Cucumber
3/4 cup Curd
2 nos Green chilli — sliced
Salt, to taste
1 cup Coconut — grated
1/2 tsp Mustard seeds
1 tsp Mustard seeds
3 nos Dried Red Chilly
Curry leaves, a few
1 tbsp Coconut oil

Preparation

Step 1
Get the grated coconut in a mixer bowl. Add 1/2 tsp mustard seeds.
Step 2
Grind the coconut to a fine paste. Set aside.
Step 3
In a mud pot or kadai add 250g vellarikka or cucumber. Cucumber must be peeled and cut. Clean it well and remove water from it.
Step 4
Add 2 slit green chillies and required salt.
Step 5
Add enough water to cook. Stir everything together thoroughly and close with a lid. Cook in low flame for 15 minutes.
Step 6
Once cooked, add the previously ground coconut mixture. Stir everything together thoroughly and cook in low flame for few minutes.
Step 7
Add 3/4 cup curd.
Step 8
Mix it and heat in low flame. Switch off before it boils.
Step 9
Heat a small pan and add 1 tbsp of coconut oil. let the mustard seeds crackle. Add curry leaves and few broken red chillies. Switch flame off when color changes.
Step 10
Add the tempering to Vellarikka Pachadi.