Place a paper napkin on microwave oven turn table. Place a papad on the paper napkin. Microwave the papad on high power for 15 to 20 Seconds or till it puffs up fully. Similarly microwave the second papad also. Crush these papads with fingers—crush them to medium pieces.In a mortar & pestle crush the black pepper coarsely. Similarly crush the cumin seeds coarsely in mortar & pestle. Heat some oil and fry the budam baddalu till crisp—fry them as you fry curd chilies. Coarsely crush these fried budam baddalu.
Heat a pan and add ghee. Melt the ghee and add crushed cumin seeds followed by crushed black pepper. Fry till the cumin seeds are fried fully. Then add asafoetida and curry leaves. Fry till the curry leaves are crisp. Then add salt, crushed budam baddalu, crushed papad and cooked rice. Mix all well till the rice is nicely coated with the seasoning. Transfer to a serving bowl and serve immediately.
This pepper rice is generally taken when one is suffering from cold, sore throat, fever, upset stomach etc.
Black pepper helps in relieving cold, sore throat. Cumin and asafoetida are good for digestion. Similarly carom seeds also known as Ajwain or Vamu which is there in budam baddalu helps in curing stomach disorders. The roasted papad and budam baddalu gives a nice crunch to this dish.
Frying the ingredients in ghee gives a nice taste to this dish.
Roasting papad in microwave oven is a healthier option to oil fried papad.
Coarsely crushed black pepper and cumin seeds give relief in clearing sore throat.
You can learn how to prepare budam baddalu in Gayatri Vantillu. Homemade budam baddalu crushes well with fingers—no need to crush them in mortar & pestle.
Serve this dish as soon as you prepare—otherwise the papad loses its crunchiness and becomes soggy.