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

Vendakka Puli Kozhambu

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 2 servings

5 - Ladies Finger chopped into 1/2" pieces, Vendakka
4 nos Green chillies
1 cup Tamarind puree
Fenugreek seeds A little (Uluva)
Mustard seeds, to taste
Curry leaves, to taste
Salt, to taste
1 pinch Turmeric powder
1 - Oil

Preparation

Step 1
Heat some oil in a pan or a kadai.
Step 2
Let the mustard seeds crackle.
Step 3
Add green chillies and fenugreek seeds and sauté.
Step 4
When its raw smell goes, put vendakka pieces and stir for some time.
Step 5
When the color started changing to light brown, add tamarind puree.
Step 6
Add salt and turmeric powder.
Step 7
Allow it to boil.
Step 8
When it starts to thicken, turn off the heat.

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

Vendakka Puli Kozhambu

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 2 servings

5 - Ladies Finger chopped into 1/2" pieces, Vendakka
4 nos Green chillies
1 cup Tamarind puree
Fenugreek seeds A little (Uluva)
Mustard seeds, to taste
Curry leaves, to taste
Salt, to taste
1 pinch Turmeric powder
1 - Oil

Preparation

Step 1
Heat some oil in a pan or a kadai.
Step 2
Let the mustard seeds crackle.
Step 3
Add green chillies and fenugreek seeds and sauté.
Step 4
When its raw smell goes, put vendakka pieces and stir for some time.
Step 5
When the color started changing to light brown, add tamarind puree.
Step 6
Add salt and turmeric powder.
Step 7
Allow it to boil.
Step 8
When it starts to thicken, turn off the heat.

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.