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

Wayanad Special Pothum Kaal | Beef Bone Marrow Recipe

Beef cooked the Kerala way — with patience, a heavy hand of spices, and enough coconut oil to make the purists happy. The meat is slow-cooked until it is tender enough to fall apart, then finished with intensity.

Ingredientsfor 2 servings

1 nos Beef leg
2 nos Onion large
1 tbsp Ginger garlic paste
2 nos Green chilly
11/2 tbsp Coriander powder
1 tbsp Chilli powder
1/2 tsp Turmeric powder
1 tsp Pepper powder
1 tbsp Garam masala powder
21/2 tbsp Coconut oil
Curry leaves, a few

Preparation

Step 1
H eat oil in a pressure cooker and add sliced onion and cook until soft.
Step 2
When it turn soft add ginger garlic paste, green chilly and salt to taste. cook it, stirring for 3-4 minutes.
Step 3
Stir in all spice powders and Continue cooking for 2 to 3 minutes in medium flame until the raw smell disappears.
Step 4
Finally add washed and cleaned (clean the beef leg in water by adding 1 tbsp vinegar and salt) pothum kaal and curry leaves.
Step 5
P our 1 &1/2 cup water and Stir everything together thoroughly. Close the lid and pressure let it go for 5-6 whistles.
Step 6
D elicious Pothum kaal is ready.

Tip

Pressure cooking first saves time, but do not skip the dry-roasting step after — that is where the Kerala beef fry gets its signature dark, caramelised crust.

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

Butter Pathiri | Butter Roti

A staple flatbread of Kerala kitchens, cooked on a hot tawa until it puffs and develops golden spots. Tear it apart w...

30 min|4 servings|5

Appetizers

Butter Kappa | Kerala Butter Kappa | Easy Kerala Tapioca Butter Mix

A comforting Kerala-style tapioca snack made with soft kappa and butter.

40 min|2 servings|5

Side Dish

Beetroot Kadala Thoran | Beetroot and Black Chickpeas Stir Fry

A healthy, protein-rich, and colorful vegetarian side dish for everyday meals or Onam Sadya.

20 min|4 servings|4.5

Main Course

Beef Kanthari Roast | Kerala Beef Roast with Bird’s Eye Chilli

A proper Kerala fry — beef tossed with shallots, curry leaves, and ground spices until each piece is dry, dark, and p...

1 hr 5 min|6 servings|5

Side Dish

Wayanad Special Pothum Kaal | Beef Bone Marrow Recipe

Ingredientsfor 2 servings

1 nos Beef leg
2 nos Onion large
1 tbsp Ginger garlic paste
2 nos Green chilly
11/2 tbsp Coriander powder
1 tbsp Chilli powder
1/2 tsp Turmeric powder
1 tsp Pepper powder
1 tbsp Garam masala powder
21/2 tbsp Coconut oil
Curry leaves, a few

Preparation

Step 1
H eat oil in a pressure cooker and add sliced onion and cook until soft.
Step 2
When it turn soft add ginger garlic paste, green chilly and salt to taste. cook it, stirring for 3-4 minutes.
Step 3
Stir in all spice powders and Continue cooking for 2 to 3 minutes in medium flame until the raw smell disappears.
Step 4
Finally add washed and cleaned (clean the beef leg in water by adding 1 tbsp vinegar and salt) pothum kaal and curry leaves.
Step 5
P our 1 &1/2 cup water and Stir everything together thoroughly. Close the lid and pressure let it go for 5-6 whistles.
Step 6
D elicious Pothum kaal is ready.

Tip

Pressure cooking first saves time, but do not skip the dry-roasting step after — that is where the Kerala beef fry gets its signature dark, caramelised crust.