Annam
| [[File:|frameless|alt=]] | |
| A traditional meal of Annam | |
| Alternative names | Rice |
| Type | Staple food |
| Course | |
| Place of origin | India |
| Region or state | South Asia |
| Associated national cuisine | |
| Created by | |
| Invented | |
| Cooking time | minutes to minutes |
| Serving temperature | |
| Main ingredients | Rice |
| Ingredients generally used | |
| Variations | |
| Food energy | kcal |
| Nutritional value | Protein: g, Fat: g, Carbohydrate: g |
| Glycemic index | |
| Similar dishes | |
| Other information | |
| Website | [ Official website] |
Annam is a term commonly used in South India to refer to cooked rice, which is a staple food in the region. The word "Annam" is derived from the Sanskrit word "Anna," meaning food or grain. In many South Indian languages, "Annam" specifically denotes cooked rice, which is a central component of the diet.
Cultural Significance[edit | edit source]
In South Indian culture, Annam is not just a dietary staple but also holds significant cultural and religious importance. It is often used in various Hindu rituals and ceremonies. Rice is considered a symbol of prosperity and is offered to deities during pujas and other religious events.
Nutritional Value[edit | edit source]
Rice, the primary ingredient of Annam, is a rich source of carbohydrates, providing energy for daily activities. It also contains essential nutrients such as vitamins and minerals, although it is low in protein and fiber compared to other grains. To enhance its nutritional profile, Annam is often consumed with lentils, vegetables, and spices.
Preparation[edit | edit source]
The preparation of Annam involves boiling rice in water until it becomes soft and fluffy. The type of rice used can vary, with Basmati, Sona Masuri, and Ponni being popular choices in South India. The cooked rice can be served plain or with accompaniments such as sambar, rasam, or curd.
Varieties[edit | edit source]
There are several varieties of Annam, each with unique flavors and preparation methods:
- Puliyodarai: A tangy rice dish made with tamarind and spices.
- Lemon rice: Rice flavored with lemon juice, turmeric, and mustard seeds.
- Curd rice: Rice mixed with yogurt, often served as a cooling dish.
See Also[edit | edit source]
References[edit | edit source]
External Links[edit | edit source]
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Contributors: Prab R. Tumpati, MD
