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]
Search WikiMD
Ad.Tired of being Overweight? Try W8MD's physician weight loss program.
Semaglutide (Ozempic / Wegovy and Tirzepatide (Mounjaro / Zepbound) available.
Advertise on WikiMD
|
WikiMD's Wellness Encyclopedia |
| Let Food Be Thy Medicine Medicine Thy Food - Hippocrates |
Translate this page: - East Asian
中文,
日本,
한국어,
South Asian
हिन्दी,
தமிழ்,
తెలుగు,
Urdu,
ಕನ್ನಡ,
Southeast Asian
Indonesian,
Vietnamese,
Thai,
မြန်မာဘာသာ,
বাংলা
European
español,
Deutsch,
français,
Greek,
português do Brasil,
polski,
română,
русский,
Nederlands,
norsk,
svenska,
suomi,
Italian
Middle Eastern & African
عربى,
Turkish,
Persian,
Hebrew,
Afrikaans,
isiZulu,
Kiswahili,
Other
Bulgarian,
Hungarian,
Czech,
Swedish,
മലയാളം,
मराठी,
ਪੰਜਾਬੀ,
ગુજરાતી,
Portuguese,
Ukrainian
Medical Disclaimer: WikiMD is not a substitute for professional medical advice. The information on WikiMD is provided as an information resource only, may be incorrect, outdated or misleading, and is not to be used or relied on for any diagnostic or treatment purposes. Please consult your health care provider before making any healthcare decisions or for guidance about a specific medical condition. WikiMD expressly disclaims responsibility, and shall have no liability, for any damages, loss, injury, or liability whatsoever suffered as a result of your reliance on the information contained in this site. By visiting this site you agree to the foregoing terms and conditions, which may from time to time be changed or supplemented by WikiMD. If you do not agree to the foregoing terms and conditions, you should not enter or use this site. See full disclaimer.
Credits:Most images are courtesy of Wikimedia commons, and templates, categories Wikipedia, licensed under CC BY SA or similar.
Contributors: Prab R. Tumpati, MD
