reena fbWhat’s your definition of a “superwoman”? Succesfully juggling the roles of mother, entrepreneur, businesswoman, and jewellery model, Mechanda Reena Poovaiah, is definitely a contender for the title. Married to Sunil Mandanna, and mother of two children, Reena has strong roots in Coorg. She owns the ‘Cofe Couch’ brand involved in running a chain of cafes. Currently working for IBM , Reena says a passion for cooking is in her genes.

 She shares recipes for Kayi Kadboo and Mutton Curry that have been passed on by her mother.




  • 250 grams fine rice rava 
  • 250 ml water 
  • 1/2 teaspoon salt 
  • 100 grams grated coconut ( white only ) 



  • Add salt to the measured water 
  • Wash the rice rava and soak it in the salt water for 2 mins 
  • Place a muslin cloth in a steamer and transfer only the rice onto it. Wrap the cloth over the rice, cover and steam it for 20-25 minutes on a medium flame.
  • Sprinkle the remaining salt water onto the mixture
  • Cook until the mixture resembles a soft dough
  • Turn off the flame 
  • Transfer the mixture onto a plate and mix fresh grated coconut. Roll into egg sized round, or oval shaped balls 
  • Do the same with the rest of the dough. 



 Ingredients and method:


reena kadabu mutton curryIngredients to marinate


  • 1kg mutton  
  • 1tsp chilli powder
  • ½ tsp turmeric powder
  • Salt to taste


Wash and clean the mutton with a little salt and turmeric powder. Then marinate the mutton with the above ingredients for about half an hour. 

 Ingredients to grind:


  • 1 cup grated coconut 
  • ½ tsp jeera, ½ tsp coriander powder should be roasted on the thava separately.
  • 1 “ cinnamon, 2 to 3 cloves, roasted until dark brown in colour
  • 3 to 4 flakes of garlic
  • a small piece of ginger

Grind all these into fine paste.


Ingredients for seasoning:


  • 2-3 tsp oil 
  • 1 piece cinnamon
  • 2 cloves
  • 2 green chilies
  • ½ tsp jeera
  • 1/2 tsp ginger paste 
  • 1/2 tsp garlic paste
  • Two sliced onions (in fairly large pieces)
  • One sliced tomato
  • 1 tsp kachampuli, tamarind juice, or vinegar
  • One tsp chopped coriander leaves




  • Pour oil into a deep pan or heavy bottom vessel and heat it .
  • Add cinnamon, cloves, ginger and garlic paste, jeera, and green chillis. Cook till it starts to change colour.
  • Add sliced onions and sauté till golden
    brown .
  • Add the chopped tomatoes and fry well.
  • Add the Mutton into this and pressure cook on medium flame adding 1 1/2 cup water.
  • Once mutton is fully cooked, add vinegar,kachumpuli, or tamarind juice. Let it cook till you get a fine aroma .
  • Add the ground masala into this and fry till the oil floats on top of the masala .
  • If you want to have more gravy, add 1½ cup of water .
  • Finally, add coriander leaves. Now, switch off the stove and close the lid.

Goes well with Kayi Kadboo








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