Sambar (dish) powder. In Andhra Pradesh, it is called as "Pappu chaaru". Apart from dal and tamarind, vegetables used in preparing is few. Vegetables are onions, dosakaaya, bitter gourd and tomatoes. Sambar without lentils (but with vegetables, or dried or fresh fish) is called kuzhambu in Tamil Nadu. Sambar is usually served with steamed rice as one of the main courses of both formal and everyday south Indian cuisine. A two-course meal of sambar mixed with rice and eaten with some sort of vegetable side dish, followed by yoghurt mixed with rice, is a prime southern Indian staple. "Vada" sambar and "idli"
Kidney dish that may have bedridden patients. The disposable version of the kidney dish was invented by Bessie Virginia Blount. The disposable molded pulp kidney dish is replacing the stainless steel dish because one-use-only products can decrease cross-communication of disease. Generally, the volume of a pulp kidney dish (or "vomit dish") is 700 ml. Its length is 25 cm-26 cm, its width 11 cm. Each year more than 100 million pulp kidney dishes are used in hospital or family care. Contrary to its name, emesis basins are not usually used for vomiting, as the depth, size, and sloping walls all contribute to