{"title":"annam","description":"","products":[{"product_id":"annam-ponni-boiled-rice-5kg","title":"Annam Ponni Boiled Rice 5kg","description":"\u003cp\u003e\u003cstrong\u003eAnnam Ponni Boiled Rice\u003c\/strong\u003e is parboiled Ponni, the staple table rice of Tamil Nadu. Parboiling before milling firms the grain, so cooked rice stays separate and does not go pasty, and it holds up well to being reheated.\u003c\/p\u003e\u003ch3\u003eBest for\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eDaily steamed rice with sambar, rasam and kuzhambu\u003c\/li\u003e\n\u003cli\u003eCurd rice and lemon rice\u003c\/li\u003e\n\u003cli\u003eLunchboxes, where it holds its texture for hours\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eHow to cook it\u003c\/h3\u003e\u003cp\u003eParboiled rice needs more water and more time than raw rice. Rinse twice, then pressure cook one cup to two and a half cups of water for three to four whistles, or boil it in plenty of water for about twenty-five minutes and drain. Soaking for thirty minutes first shortens the cooking and gives a more even grain.\u003c\/p\u003e\u003ch3\u003ePack and storage\u003c\/h3\u003e\u003cp\u003e5Kg bag. Store in a cool, dry place, sealed after opening.\u003c\/p\u003e","brand":"Annam","offers":[{"title":"Default Title","offer_id":56331052614015,"sku":null,"price":9.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0923\/4323\/9039\/files\/Untitleddesign_70.png?v=1769452329"},{"product_id":"annam-toor-dal-1kg","title":"Annam Toor Dal (Pigeon Peas) 1kg","description":"\u003cp\u003e\u003cstrong\u003eAnnam Pigeon Peas (Toor Dal)\u003c\/strong\u003e are split pigeon peas, the yellow lentil at the base of everyday South Indian cooking. They cook down to a soft, slightly sweet purée that carries tamarind and tempering better than firmer lentils do.\u003c\/p\u003e\u003ch3\u003eBest for\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eSambar and vegetable kootu\u003c\/li\u003e\n\u003cli\u003eEveryday dal with tomato and tempering\u003c\/li\u003e\n\u003cli\u003eDal palak, dal fry and pappu with greens\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eHow to cook it\u003c\/h3\u003e\u003cp\u003eRinse until the water runs clear and soak for twenty to thirty minutes, which makes a noticeable difference to how evenly it breaks down. Pressure cook one cup of dal with two and a half to three cups of water and a pinch of turmeric for three to four whistles, then mash it smooth. Salt goes in after cooking, since adding it early keeps the lentils firm.\u003c\/p\u003e\u003ch3\u003ePack and storage\u003c\/h3\u003e\u003cp\u003e1kg pack. Store in a cool, dry place, sealed after opening.\u003c\/p\u003e","brand":"Annam","offers":[{"title":"Default Title","offer_id":56576588644735,"sku":null,"price":3.6,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0923\/4323\/9039\/files\/ThomyLesSaucesthaicurry250ml_10_91a29889-a77b-409b-b966-7f7005746fe1.png?v=1770222716"},{"product_id":"annam-toor-dal-500g","title":"Annam Toor Dal 500g","description":"\u003cp\u003e\u003cstrong\u003eAnnam Toor Dal\u003c\/strong\u003e is split pigeon pea, the workhorse lentil of South Indian kitchens, in a smaller pack for households that cook dal a few times a week. It softens into a smooth, mildly sweet purée and takes a mustard-and-curry-leaf tempering well.\u003c\/p\u003e\u003ch3\u003eBest for\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eSambar for rice, idli and dosa\u003c\/li\u003e\n\u003cli\u003ePlain dal with tomato, garlic and green chilli\u003c\/li\u003e\n\u003cli\u003eKootu, pappu and dal with spinach or gourd\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eHow to cook it\u003c\/h3\u003e\u003cp\u003eRinse well and soak for half an hour if you have the time. Pressure cook one cup with two and a half to three cups of water and a little turmeric and oil for three to four whistles, then whisk it smooth. Add salt and tamarind only once the dal is cooked, as both slow down softening if they go in at the start.\u003c\/p\u003e\u003ch3\u003ePack and storage\u003c\/h3\u003e\u003cp\u003e500g pack. Store in a cool, dry place, sealed after opening.\u003c\/p\u003e","brand":"Annam","offers":[{"title":"Default Title","offer_id":56576588775807,"sku":null,"price":2.29,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0923\/4323\/9039\/files\/td1.png?v=1774671285"},{"product_id":"annam-chana-dal-1kg","title":"Annam Chana Dal (Split Chickpeas) 1kg","description":"\u003cp\u003e\u003cstrong\u003eAnnam Split Chickpeas (Chana Dal)\u003c\/strong\u003e are husked, split brown chickpeas, noticeably firmer than toor or moong. They hold their shape when cooked, so you get distinct pieces rather than a smooth purée, with a nutty, mildly sweet taste.\u003c\/p\u003e\u003ch3\u003eBest for\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eChana dal tadka and dal with bottle gourd\u003c\/li\u003e\n\u003cli\u003eSundal, usili and dry South Indian sides\u003c\/li\u003e\n\u003cli\u003eGrinding into vada batter and stuffing for puran poli\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eHow to cook it\u003c\/h3\u003e\u003cp\u003eRinse and soak for at least an hour, longer if you can, as unsoaked chana dal takes a long time to give way. Pressure cook one cup with three cups of water and a pinch of turmeric for four to five whistles for a soft dal, or three whistles if you want the pieces intact. Salt at the end. For vada or sundal, soak but do not overcook.\u003c\/p\u003e\u003ch3\u003ePack and storage\u003c\/h3\u003e\u003cp\u003e1kg pack. Store in a cool, dry place, sealed after opening.\u003c\/p\u003e","brand":"Annam","offers":[{"title":"Default Title","offer_id":56576588972415,"sku":null,"price":3.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0923\/4323\/9039\/files\/Untitleddesign_72.png?v=1769452552"},{"product_id":"annam-chana-dal-2kg","title":"Annam Chana Dal (Split Chickpeas) 2kg","description":"\u003cp\u003e\u003cstrong\u003eAnnam Split Chickpeas (Chana Dal)\u003c\/strong\u003e in a larger bag for households that cook it often. Husked and split brown chickpeas, firm enough to stay in recognisable pieces after cooking, with a nutty taste that suits both wet dals and dry stir-fried sides.\u003c\/p\u003e\u003ch3\u003eBest for\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eDal with bottle gourd, pumpkin or spinach\u003c\/li\u003e\n\u003cli\u003eSundal, paruppu usili and koshimbir\u003c\/li\u003e\n\u003cli\u003eTempering, where a spoonful fried in oil adds crunch\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eHow to cook it\u003c\/h3\u003e\u003cp\u003eSoak for an hour or more before cooking, since chana dal is the slowest of the common lentils. Pressure cook one cup with three cups of water and turmeric for four to five whistles if you want it soft, or three if the dish needs whole pieces. Add salt only after it is cooked. Drain and cool it fully before grinding for vada.\u003c\/p\u003e\u003ch3\u003ePack and storage\u003c\/h3\u003e\u003cp\u003e2kg pack. Store in a cool, dry place, sealed after opening.\u003c\/p\u003e","brand":"Annam","offers":[{"title":"Default Title","offer_id":56576589070719,"sku":null,"price":4.94,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0923\/4323\/9039\/files\/UdhaiyamRedLentilsMasoorDal1kg_4.png?v=1791033456"},{"product_id":"annam-urid-dal-gota-1kg","title":"Annam Urid Dal Chilka (Black Gram) 1kg","description":"\u003cp\u003e\u003cstrong\u003eAnnam Black Gram (Urid Dal Chilka)\u003c\/strong\u003e is urad split in half with the dark skin left on, which is what the word chilka refers to. It cooks softer than whole urad but keeps more texture and a deeper, earthier taste than the skinless white dal.\u003c\/p\u003e\u003ch3\u003eBest for\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eUrad chilka dal with ginger and garlic\u003c\/li\u003e\n\u003cli\u003eMixed dal, panchmel dal and dhaba-style lentils\u003c\/li\u003e\n\u003cli\u003eAdding body to dosa and adai batters\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eHow to cook it\u003c\/h3\u003e\u003cp\u003eRinse until the water runs clear and soak for about an hour. Pressure cook one cup with three cups of water and a pinch of turmeric for four to five whistles, then finish with a tempering of cumin, garlic and chilli in ghee. It thickens as it stands, so keep a little hot water aside to loosen it before serving.\u003c\/p\u003e\u003ch3\u003ePack and storage\u003c\/h3\u003e\u003cp\u003e1kg pack. Store in a cool, dry place, sealed after opening.\u003c\/p\u003e","brand":"Annam","offers":[{"title":"Default Title","offer_id":56576589332863,"sku":null,"price":3.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0923\/4323\/9039\/files\/Annam_Urid_Chilka_1kg_22a5d9b4-da75-40e9-9832-52e3c7a92fdb.png?v=1768458389"},{"product_id":"annam-urid-dal-gota-500g","title":"Annam Urid Dal Gota (Black Gram) 1kg","description":"\u003cp\u003e\u003cstrong\u003eAnnam Black Gram (Urid Dal Gota)\u003c\/strong\u003e is whole urad with the skin removed, so the grains are round and white rather than black. This is the form used for batter, because it grinds to a smooth paste that traps air and gives idli and vada their lift.\u003c\/p\u003e\u003ch3\u003eBest for\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eIdli and dosa batter, ground with rice or idly rawa\u003c\/li\u003e\n\u003cli\u003eMedu vada and thayir vada\u003c\/li\u003e\n\u003cli\u003ePapad and batter-based tiffin dishes\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eHow to cook it\u003c\/h3\u003e\u003cp\u003eFor batter, rinse and soak four to six hours with a teaspoon of fenugreek seed, then grind with very little cold water until light and fluffy. Combine with soaked rice in roughly one part urad to three or four parts rice, add salt and ferment overnight in a warm place. For vada, grind thick and use the batter straight away.\u003c\/p\u003e\u003ch3\u003ePack and storage\u003c\/h3\u003e\u003cp\u003e1kg pack. Store in a cool, dry place, sealed after opening.\u003c\/p\u003e","brand":"Annam","offers":[{"title":"Default Title","offer_id":56576589431167,"sku":null,"price":4.2,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0923\/4323\/9039\/files\/Annam_Urid_Dal_Gota_1kg.webp?v=1765863035"},{"product_id":"annam-urid-chilka-1kg","title":"Annam Urid Dal Gota (Black Gram) 500g","description":"\u003cp\u003e\u003cstrong\u003eAnnam Black Gram (Urid Dal Gota)\u003c\/strong\u003e in a smaller pack, whole skinless urad with the round white grains used for grinding rather than for dal. It is the batter lentil, valued because it whips up light and holds air through fermentation.\u003c\/p\u003e\u003ch3\u003eBest for\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eIdli and dosa batter\u003c\/li\u003e\n\u003cli\u003eMedu vada, ulundu vadai and thayir vada\u003c\/li\u003e\n\u003cli\u003eUlundhu kanji and batter-based tiffin dishes\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eHow to cook it\u003c\/h3\u003e\u003cp\u003eRinse well, then soak four to six hours, adding a teaspoon of fenugreek seed if you are making idli. Grind with small additions of cold water until the paste is smooth and visibly aerated. Mix with ground soaked rice at about one part urad to three or four parts rice, salt it and leave it to ferment overnight somewhere warm.\u003c\/p\u003e\u003ch3\u003ePack and storage\u003c\/h3\u003e\u003cp\u003e500g pack. Store in a cool, dry place, sealed after opening.\u003c\/p\u003e","brand":"Annam","offers":[{"title":"Default Title","offer_id":56576589562239,"sku":null,"price":2.1,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0923\/4323\/9039\/files\/URID_DAL_GOTA.png?v=1771508101"},{"product_id":"annam-kala-chana-500g","title":"Annam Kala Chana (Black Chickpeas) 500g","description":"\u003cp\u003e\u003cstrong\u003eAnnam Black Chickpeas (Kala Chana)\u003c\/strong\u003e are the small, dark, thick-skinned chickpeas, quite different from the large white kabuli variety. They stay firm and whole after cooking and have a denser, earthier taste, so they suit dishes where you want to bite into a distinct pea.\u003c\/p\u003e\u003ch3\u003eBest for\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eKala chana curry with onion and tomato\u003c\/li\u003e\n\u003cli\u003eSundal and dry tempered chickpea sides\u003c\/li\u003e\n\u003cli\u003eSalads and chaat with onion, lemon and coriander\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eHow to cook it\u003c\/h3\u003e\u003cp\u003eThese need a long soak. Cover them with plenty of water for at least eight hours or overnight, as they will not soften properly otherwise. Pressure cook one cup with three cups of fresh water for six to eight whistles, with salt added only once they are tender. Keep the cooking liquid, which is dark and full of flavour, to thin the curry later.\u003c\/p\u003e\u003ch3\u003ePack and storage\u003c\/h3\u003e\u003cp\u003e500g pack. Store in a cool, dry place, sealed after opening.\u003c\/p\u003e","brand":"Annam","offers":[{"title":"Default Title","offer_id":56576589791615,"sku":null,"price":1.34,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0923\/4323\/9039\/files\/ThomyLesSaucesthaicurry250ml_59.png?v=1770257871"},{"product_id":"annam-kala-chana-1kg","title":"Annam Kala Chana (Black Chickpeas) 1kg","description":"\u003cp\u003e\u003cstrong\u003eAnnam Black Chickpeas (Kala Chana)\u003c\/strong\u003e in a larger pack, the small dark chickpea with a firm skin that holds its shape through long cooking. It is denser and earthier than the white kabuli chickpea and does not break down into a purée, which is why it works as well cold as hot.\u003c\/p\u003e\u003ch3\u003eBest for\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eKala chana masala and Punjabi-style gravies\u003c\/li\u003e\n\u003cli\u003eSundal for festivals, tempered with coconut and curry leaf\u003c\/li\u003e\n\u003cli\u003eSprouting for salads and chaat\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eHow to cook it\u003c\/h3\u003e\u003cp\u003eSoak overnight in plenty of water; eight hours is the minimum and twelve is better. Drain, then pressure cook one cup with three cups of fresh water for six to eight whistles until they crush easily between finger and thumb. Salt after cooking. To sprout them, soak overnight, drain and leave loosely covered for a day.\u003c\/p\u003e\u003ch3\u003ePack and storage\u003c\/h3\u003e\u003cp\u003e1kg pack. Store in a cool, dry place, sealed after opening.\u003c\/p\u003e","brand":"Annam","offers":[{"title":"Default Title","offer_id":56576589889919,"sku":null,"price":2.51,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0923\/4323\/9039\/files\/Untitleddesign_73.png?v=1769452640"},{"product_id":"annam-mumra-400g","title":"Annam Mumra (Puffed Rice) 400g","description":"\u003cp\u003e\u003cstrong\u003eAnnam Puffed Rice (Mumra)\u003c\/strong\u003e is rice puffed dry until it is light, crisp and almost weightless, sold plain and unsalted. It has little flavour of its own, which is exactly the point: it takes on whatever chutney, tempering or masala you mix through it and supplies the crunch. Straight from the pack it should snap rather than bend. If it has picked up any softness, spread it on a tray and warm it in a low oven or a dry pan for two or three minutes, then let it cool completely before using, which brings the crispness back.\u003c\/p\u003e\u003ch3\u003eBest with\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eBhel puri with onion, tomato and chutneys\u003c\/li\u003e\n\u003cli\u003eChivda and other dry tempered snack mixes\u003c\/li\u003e\n\u003cli\u003eJhal muri and quick masala mumra with peanuts\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003ePack and storage\u003c\/h3\u003e\u003cp\u003e400g pack. Store in a cool, dry place, sealed after opening.\u003c\/p\u003e","brand":"Annam","offers":[{"title":"Default Title","offer_id":56601351684479,"sku":null,"price":2.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0923\/4323\/9039\/files\/Untitleddesign_78.png?v=1769453164"},{"product_id":"trs-ragi-flour-1kg","title":"Annam - Ragi Flour 1kg","description":"\u003cp\u003e\u003cstrong\u003eRagi flour\u003c\/strong\u003e is stone-ground finger millet — an earthy wholegrain flour with a deep reddish-brown colour and a nutty flavour.\u003c\/p\u003e\n\u003ch3\u003eBest for\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eRagi mudde and ragi ball, the Karnataka staple\u003c\/li\u003e\n\u003cli\u003eRagi roti and ragi dosa\u003c\/li\u003e\n\u003cli\u003eRagi malt and porridge\u003c\/li\u003e\n\u003cli\u003eBlending into chapati atta for a wholegrain lift\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eWorking with it\u003c\/h3\u003e\n\u003cp\u003eRagi has no gluten, so on its own it will not hold together like wheat dough. For rotis, either mix with hot water and knead while warm, or combine with wheat atta. For porridge, roast the flour briefly first — it deepens the flavour and stops lumps forming.\u003c\/p\u003e\n\u003ch3\u003ePack and storage\u003c\/h3\u003e\n\u003cp\u003e1 kg. Store in a cool, dry place, sealed after opening.\u003c\/p\u003e","brand":"TRS","offers":[{"title":"Default Title","offer_id":56792453579135,"sku":null,"price":3.89,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0923\/4323\/9039\/files\/Untitleddesign-2026-10-11T153328.890.png?v=1791725594"},{"product_id":"annam-plain-papadam-4-150g","title":"Annam Plain Papadam (4\") 150g","description":"\u003cp\u003e\u003cstrong\u003eAnnam Plain Papadam (4\")\u003c\/strong\u003e is the small, unseasoned papad served alongside a rice meal or handed round with drinks. Cooked properly it puffs and blisters within seconds and stays brittle right through, with a clean salty taste and none of the cumin or pepper of the flavoured versions. The four inch size is the one that sits on a thali, where each person takes one or two rather than sharing a large disc. Roast it over a low gas flame or in a dry pan, turning constantly for twenty to thirty seconds a side until it lightens and curls, or deep fry it for a few seconds in hot oil and drain it upright. It softens in humid air, so cook only as many as you will eat at once.\u003c\/p\u003e\u003ch3\u003eBest with\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eRice with sambar, rasam or curd\u003c\/li\u003e\n\u003cli\u003eCrushed over salads and chaat\u003c\/li\u003e\n\u003cli\u003eDrinks, with a squeeze of lemon and a pinch of chilli\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003ePack and storage\u003c\/h3\u003e\u003cp\u003e150g pack. Store in a cool, dry place, sealed after opening.\u003c\/p\u003e","brand":"Annam","offers":[{"title":"Default Title","offer_id":56830420779391,"sku":null,"price":1.21,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0923\/4323\/9039\/files\/ThomyLesSaucesthaicurry250ml_45.png?v=1770255054"},{"product_id":"annam-plain-papadam-6-200g","title":"Annam Plain Papadam (6\") 200g","description":"\u003cp\u003e\u003cstrong\u003eAnnam Plain Papadam (6\")\u003c\/strong\u003e is the larger, unseasoned papad, the size meant to be broken and shared rather than eaten whole. Plain means no cumin, pepper or garlic, so it sits quietly next to strongly spiced food instead of competing with it. The wider disc puffs dramatically when fried and is easier to snap into pieces for a table. Deep fry it for a few seconds in hot oil, pressing it flat with a slotted spoon, or roast it over a low flame or in a dry pan, turning constantly so it colours evenly. Either way it is done the moment it turns pale and curls, and it crisps further as it cools.\u003c\/p\u003e\u003ch3\u003eBest with\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eRice meals with sambar, rasam or dal\u003c\/li\u003e\n\u003cli\u003eCurries, served as a crunchy side to break and dip\u003c\/li\u003e\n\u003cli\u003eTopping with chopped onion, tomato and chutney as masala papad\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003ePack and storage\u003c\/h3\u003e\u003cp\u003e200g pack. Store in a cool, dry place, sealed after opening.\u003c\/p\u003e","brand":"Annam","offers":[{"title":"Default Title","offer_id":56830421500287,"sku":null,"price":1.57,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0923\/4323\/9039\/files\/ThomyLesSaucesthaicurry250ml_46.png?v=1770255153"},{"product_id":"annam-jeera-papadam-200g","title":"Annam Jeera Papadam 200g","description":"\u003cp\u003e\u003cstrong\u003eAnnam Jeera Papadam\u003c\/strong\u003e is papad with whole cumin seed worked into the dough, so the roasted cumin comes forward the moment it hits heat. It is the most versatile of the flavoured papads, warm and savoury without being hot, which is why it suits a plain rice meal as readily as it suits drinks. The seeds also give the crisp surface a little texture. Roast it over a low flame or in a dry pan, turning constantly for twenty to thirty seconds a side, or deep fry it briefly in hot oil. Watch it closely either way, as cumin scorches faster than the papad around it and turns bitter.\u003c\/p\u003e\u003ch3\u003eBest with\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eCurd rice, dal and everyday rice meals\u003c\/li\u003e\n\u003cli\u003eMasala papad topped with onion, tomato and lemon\u003c\/li\u003e\n\u003cli\u003eDrinks and chaat platters\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003ePack and storage\u003c\/h3\u003e\u003cp\u003e200g pack. Store in a cool, dry place, sealed after opening.\u003c\/p\u003e","brand":"Annam","offers":[{"title":"Default Title","offer_id":56830421991807,"sku":null,"price":1.29,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0923\/4323\/9039\/files\/ThomyLesSaucesthaicurry250ml_47.png?v=1770255259"},{"product_id":"annam-black-pepper-papadam-200g","title":"Annam Black Pepper Papadam 200g","description":"\u003cp\u003e\u003cstrong\u003eAnnam Black Pepper Papadam\u003c\/strong\u003e carries cracked black pepper through the dough, giving a sharp, warming bite that plain papad does not have. The heat is peppery rather than chilli heat, so it builds slowly and clears quickly, and it stands up well next to mild food such as curd rice or a coconut-based curry. Roast it over a low gas flame or in a dry pan, turning constantly for twenty to thirty seconds a side until it lightens and curls, or deep fry it for a few seconds and drain it upright. Serve it soon after cooking, while it is at its most brittle.\u003c\/p\u003e\u003ch3\u003eBest with\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eCurd rice, rasam and mild coconut curries\u003c\/li\u003e\n\u003cli\u003eMasala papad with onion, tomato and coriander\u003c\/li\u003e\n\u003cli\u003eDrinks, on its own as a peppery snack\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003ePack and storage\u003c\/h3\u003e\u003cp\u003e200g pack. Store in a cool, dry place, sealed after opening.\u003c\/p\u003e","brand":"Annam","offers":[{"title":"Default Title","offer_id":56830422483327,"sku":null,"price":1.75,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0923\/4323\/9039\/files\/image_6.png?v=1769265105"},{"product_id":"annam-canned-boiled-chick-peas-400g","title":"Annam Canned Boiled Chick Peas 400g","description":"\u003cp\u003e\u003cstrong\u003eAnnam Canned Boiled Chick Peas\u003c\/strong\u003e are white chickpeas already cooked and packed in brine, so there is no overnight soak and no pressure cooker. They are soft enough to eat straight from the tin and firm enough to hold their shape in a gravy.\u003c\/p\u003e\u003ch3\u003eBest for\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eQuick chole and chickpea curry on a weeknight\u003c\/li\u003e\n\u003cli\u003eChana chaat with onion, tomato and lemon\u003c\/li\u003e\n\u003cli\u003eSalads, wraps and hummus\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eUsing it\u003c\/h3\u003e\u003cp\u003eDrain and rinse them well under cold water first, which takes the brine taste off. For a curry, add them to the finished onion and tomato masala and simmer for ten to fifteen minutes rather than the usual half hour, since they only need to take up flavour. Crush a few against the pan to thicken the gravy. Season at the end, as the brine already carries salt.\u003c\/p\u003e\u003ch3\u003ePack and storage\u003c\/h3\u003e\u003cp\u003e400g tin. Once opened, transfer any unused chickpeas to a covered container and keep refrigerated.\u003c\/p\u003e","brand":"Annam","offers":[{"title":"Default Title","offer_id":56874623631743,"sku":null,"price":0.89,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0923\/4323\/9039\/files\/Untitleddesign_36.png?v=1769408966"},{"product_id":"annam-brown-sona-masuri-5kg","title":"Annam Brown Sona Masuri 5kg","description":"\u003cp\u003e\u003cstrong\u003eAnnam Brown Sona Masuri\u003c\/strong\u003e is the same medium-grain South Indian rice left unpolished, so the bran layer stays on the grain. That gives it a tan colour, a firmer, chewier bite and a nuttier taste than white Sona Masoori, and it needs more water and more time in the pot.\u003c\/p\u003e\u003ch3\u003eBest for\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eEveryday steamed rice with sambar, rasam or curry\u003c\/li\u003e\n\u003cli\u003eCurd rice and lemon rice, where the firmer grain holds up\u003c\/li\u003e\n\u003cli\u003ePulao and one-pot rice dishes\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eHow to cook it\u003c\/h3\u003e\u003cp\u003eSoak it for at least an hour before cooking; without a soak the bran keeps the grain tough. Pressure cook one cup with two and a half to three cups of water for four to five whistles and let the pressure fall naturally. In an open pot, boil in plenty of water for about thirty-five minutes and drain. Rest it covered for ten minutes before fluffing.\u003c\/p\u003e\u003ch3\u003ePack and storage\u003c\/h3\u003e\u003cp\u003e5kg bag. Store in a cool, dry place, sealed after opening.\u003c\/p\u003e","brand":"Annam","offers":[{"title":"Default Title","offer_id":56874625827199,"sku":null,"price":13.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0923\/4323\/9039\/files\/Untitleddesign-2026-01-31T235524.037.png?v=1769900262"},{"product_id":"annam-dosa-mix-1kg","title":"Annam Dosa Mix 1kg","description":"\u003cp\u003e\u003cstrong\u003eAnnam Dosa Mix\u003c\/strong\u003e is a ready ground blend of rice and lentil flours for making dosa without soaking, grinding and fermenting from scratch. You add water and salt and you have batter, which turns a weekend job into a weekday one.\u003c\/p\u003e\u003ch3\u003eBest for\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003ePlain and masala dosa at short notice\u003c\/li\u003e\n\u003cli\u003eUttapam with onion, tomato and chilli\u003c\/li\u003e\n\u003cli\u003ePaniyaram and quick tiffin breakfasts\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eHow to cook it\u003c\/h3\u003e\u003cp\u003eWhisk the mix with water to a smooth, pourable batter, a little thinner than pancake batter, and let it stand for twenty to thirty minutes so the flours take up the water. Heat a tava until a drop of water skitters, rub it with oil, pour a ladleful and spread it outward in a spiral. Drizzle oil at the edges and lift when the underside is golden and comes away cleanly.\u003c\/p\u003e\u003ch3\u003ePack and storage\u003c\/h3\u003e\u003cp\u003e1kg pack. Store in a cool, dry place, sealed after opening.\u003c\/p\u003e","brand":"Annam","offers":[{"title":"Default Title","offer_id":56874628120959,"sku":null,"price":3.6,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0923\/4323\/9039\/files\/annamdosamix-1kg_da429a02-4a21-463b-90c3-1b0184569586.png?v=1769967791"},{"product_id":"annam-mumra-1kg-1","title":"Annam Mumra (Puffed Rice) 1kg","description":"\u003cp\u003e\u003cstrong\u003eAnnam Puffed Rice (Mumra)\u003c\/strong\u003e in a large pack, plain and unsalted, for households that make bhel and chivda regularly. Because it is puffed dry it weighs almost nothing and takes up a lot of room, so a kilo is a great deal of mumra. It carries very little taste of its own and exists to give crunch and to soak up chutney at the last second before serving. Mix it in only when everything else is ready, as it goes soggy within a minute or two of meeting anything wet. Any that loses its snap can be refreshed in a dry pan or a low oven for a couple of minutes and cooled before use.\u003c\/p\u003e\u003ch3\u003eBest with\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eBhel puri and jhal muri\u003c\/li\u003e\n\u003cli\u003eChivda and tempered dry snack mixes\u003c\/li\u003e\n\u003cli\u003eMasala mumra with peanuts, curry leaf and turmeric\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003ePack and storage\u003c\/h3\u003e\u003cp\u003e1kg pack. Store in a cool, dry place, sealed after opening.\u003c\/p\u003e","brand":"Annam","offers":[{"title":"Default Title","offer_id":56875895783807,"sku":null,"price":5.55,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0923\/4323\/9039\/files\/Untitleddesign-2026-01-31T235524.037.png?v=1769900262"},{"product_id":"annam-idly-rice-5-kg","title":"Annam Idly Rice 5kg","description":"\u003cp\u003e\u003cstrong\u003eAnnam Idly Rice\u003c\/strong\u003e is a short, parboiled rice grown and milled specifically for batter, not for the table. Parboiling changes the starch so that ground with urad it ferments reliably and sets into idlis that are soft and spongy rather than dense.\u003c\/p\u003e\u003ch3\u003eBest for\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eIdli batter, ground with whole urad\u003c\/li\u003e\n\u003cli\u003eDosa, uttapam and paniyaram batter\u003c\/li\u003e\n\u003cli\u003eAdai and other ground rice tiffin dishes\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eHow to cook it\u003c\/h3\u003e\u003cp\u003eThis is a grinding rice. Rinse and soak it four to six hours, separately from the urad, then grind it slightly coarse, like fine semolina. Combine with smoothly ground urad at roughly three or four parts rice to one part urad, add salt and ferment eight to twelve hours somewhere warm until it has risen and smells faintly sour. Do not stir it down hard afterwards.\u003c\/p\u003e\u003ch3\u003ePack and storage\u003c\/h3\u003e\u003cp\u003e5 kg bag. Store in a cool, dry place, sealed after opening.\u003c\/p\u003e","brand":"Annam","offers":[{"title":"Default Title","offer_id":56882384732543,"sku":null,"price":13.98,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0923\/4323\/9039\/files\/Untitleddesign-2026-02-02T164157.860.png?v=1770046945"},{"product_id":"annam-moong-dal-clean-500g","title":"Annam Moong Dal Clean 500g","description":"\u003cp\u003e\u003cstrong\u003eAnnam Moong Dal Clean\u003c\/strong\u003e is split, skinned moong, the small yellow lentil that cooks faster and lighter than any other common dal. It breaks down quickly into a soft, mild purée and takes on a tempering without much coaxing, which makes it the everyday weekday dal.\u003c\/p\u003e\u003ch3\u003eBest for\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eEveryday moong dal tadka with cumin and garlic\u003c\/li\u003e\n\u003cli\u003ePesarattu, khichdi and ven pongal\u003c\/li\u003e\n\u003cli\u003eDal with spinach, bottle gourd or tomato\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eHow to cook it\u003c\/h3\u003e\u003cp\u003eNo long soak is needed; fifteen minutes is plenty, and you can skip it. Pressure cook one cup with two and a half cups of water and a pinch of turmeric for two to three whistles, or simmer it in an open pot for about twenty-five minutes. Whisk it smooth, then add salt and a tempering of cumin, garlic and dried chilli in hot ghee.\u003c\/p\u003e\u003ch3\u003ePack and storage\u003c\/h3\u003e\u003cp\u003e500g pack. Store in a cool, dry place, sealed after opening.\u003c\/p\u003e","brand":"Annam","offers":[{"title":"Default Title","offer_id":56986088145279,"sku":null,"price":2.3,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0923\/4323\/9039\/files\/UdhaiyamRedLentilsMasoorDal1kg_2.png?v=1791033177"},{"product_id":"annam-horse-gram-1kg","title":"Annam Horse Gram 1kg","description":"\u003cp\u003e\u003cstrong\u003eAnnam Horse Gram\u003c\/strong\u003e is the small, hard, flat brown pulse known as kollu in Tamil and ulavalu in Telugu, eaten across the southern states. It is much firmer than any lentil, with a dry, earthy taste, and it needs longer cooking than its size suggests.\u003c\/p\u003e\u003ch3\u003eBest for\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eKollu rasam and horse gram sundal\u003c\/li\u003e\n\u003cli\u003eKollu paruppu and thogayal ground with coconut\u003c\/li\u003e\n\u003cli\u003eUlava charu and slow-cooked gravies\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eHow to cook it\u003c\/h3\u003e\u003cp\u003eSoak it for at least eight hours, or overnight, in plenty of water. Drain, then pressure cook one cup with three to four cups of fresh water for eight to ten whistles, as it stays stubborn well past the point most pulses give way. Keep the dark cooking water, which is the base of kollu rasam. Salt only once the grains crush easily.\u003c\/p\u003e\u003ch3\u003ePack and storage\u003c\/h3\u003e\u003cp\u003e1kg pack. Store in a cool, dry place, sealed after opening.\u003c\/p\u003e","brand":"Annam","offers":[{"title":"Default Title","offer_id":56986199753087,"sku":null,"price":4.69,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0923\/4323\/9039\/files\/horse.png?v=1771508233"},{"product_id":"annam-red-paraboiled-boiled-rice-5kg-copy","title":"Annam Red Parboiled (Matta) Rice 5kg","description":"\u003cp\u003e\u003cstrong\u003eAnnam Red Parboiled (Matta) Rice\u003c\/strong\u003e is the bold, reddish-brown rice of Kerala, parboiled before milling with part of the red bran left on the grain. It has a distinctly earthy taste and a firm, chewy bite, and it is the rice that Kerala meals are actually built around rather than a substitute for white rice.\u003c\/p\u003e\u003ch3\u003eBest for\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eKerala meals with fish curry, sambar or thoran\u003c\/li\u003e\n\u003cli\u003eKanji, the rice gruel eaten with pickle and pappadam\u003c\/li\u003e\n\u003cli\u003ePuttu and other ground rice preparations\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eHow to cook it\u003c\/h3\u003e\u003cp\u003eIt takes far longer than ordinary rice. Rinse, soak for an hour, then boil in plenty of water in an open pot for thirty-five to forty-five minutes until the grains are soft but still have bite, and drain. In a pressure cooker use one cup to three cups of water for five to six whistles. Keep the starchy drained water for kanji.\u003c\/p\u003e\u003ch3\u003ePack and storage\u003c\/h3\u003e\u003cp\u003e5Kg bag. Store in a cool, dry place, sealed after opening.\u003c\/p\u003e","brand":"Annam","offers":[{"title":"Default Title","offer_id":56986247561599,"sku":null,"price":13.55,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0923\/4323\/9039\/files\/Untitleddesign-2026-10-03T145107.769.png?v=1791031909"},{"product_id":"annam-idly-rawa-1kg","title":"Annam Idly Rawa 1kg","description":"\u003cp\u003e\u003cstrong\u003eAnnam Idly Rawa\u003c\/strong\u003e is rice broken into coarse granules, made so you can build idli batter without grinding rice at all. You grind only the urad and stir the rawa in, which is why it is the shortcut most households in a hurry rely on.\u003c\/p\u003e\u003ch3\u003eBest for\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eQuick idli batter, paired with ground urad\u003c\/li\u003e\n\u003cli\u003eUttapam and thick set dosa\u003c\/li\u003e\n\u003cli\u003eRava idli and steamed tiffin dishes\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eHow to cook it\u003c\/h3\u003e\u003cp\u003eSoak the idly rawa in water for about thirty minutes, then squeeze out the excess by hand. Grind soaked whole urad separately until light and fluffy, and fold the squeezed rawa into it at roughly two parts rawa to one part urad. Add salt and ferment eight to twelve hours in a warm place until risen, then spoon gently into greased moulds and steam twelve minutes.\u003c\/p\u003e\u003ch3\u003ePack and storage\u003c\/h3\u003e\u003cp\u003e1kg pack. Store in a cool, dry place, sealed after opening.\u003c\/p\u003e","brand":"Annam","offers":[{"title":"Default Title","offer_id":57085846454655,"sku":null,"price":3.39,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0923\/4323\/9039\/files\/idly_8b22b312-3ca9-41a7-9cb4-edb113c33b11.png?v=1772815630"},{"product_id":"annam-whole-ragi-500g","title":"Annam Whole Ragi 500g","description":"\u003cp\u003e\u003cstrong\u003eAnnam Whole Ragi\u003c\/strong\u003e is finger millet sold as the whole grain rather than as flour, so the small round reddish-brown seeds are intact. Keeping it whole means you control what happens to it, whether that is sprouting, cooking it as a grain or grinding it fresh.\u003c\/p\u003e\u003ch3\u003eBest for\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eRagi mudde and ragi ambali\u003c\/li\u003e\n\u003cli\u003eSprouting, then drying and grinding into flour\u003c\/li\u003e\n\u003cli\u003ePorridge and thick savoury gruels\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eHow to cook it\u003c\/h3\u003e\u003cp\u003eRinse and soak the grain for six to eight hours before you do anything with it. To cook it whole, use one cup to three cups of water and simmer for around forty minutes until tender. To sprout, drain after soaking and leave loosely covered for a day or two, then sun or oven dry completely before grinding. It is naturally gluten-free.\u003c\/p\u003e\u003ch3\u003ePack and storage\u003c\/h3\u003e\u003cp\u003e500g pack. Store in a cool, dry place, sealed after opening.\u003c\/p\u003e","brand":"Annam","offers":[{"title":"Default Title","offer_id":57257739190655,"sku":null,"price":2.49,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0923\/4323\/9039\/files\/annam-ragi_whole.jpg?v=1774981854"}],"url":"https:\/\/quicktrolly.eu\/en-eu\/collections\/annam.oembed","provider":"Quicktrolly","version":"1.0","type":"link"}