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"
Chafing dish in New York, (2nd edition, 1894), featured a brief history of chafing dishes, followed by proper instruction for use, suggesting its novelty. Fannie Farmer's "Chafing Dish Possibilities" was published in Boston in 1898. Modern chafing dishes are made of light metal or ceramic casseroles with handles, sometimes covered with a Pyrex lid. Classic uses of a chafing-dish are in preparing Welsh rarebit or cheese fondue. Chafing dish A chafing dish (from the French "chauffer", "to make warm") is a kind of portable grate raised on a tripod, originally heated with charcoal in a brazier, and used for foods that require