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"
Evaporating dish low risk of contamination. The capacity of evaporators is usually small – in the range 3–10 ml. Larger dishes, up to 100 ml, are different in shape, and are more hemispherical. The evaporator is used most often in quantitative analysis. In the determination of silicon content in an organic sample, a small and accurately-measured quantity of a substance is added to the large amount of sulfuric acid, then heated in an evaporating dish. The dish is heated with a Bunsen burner, until only stable precipitate remains, which contains the silica content. The dish is then closed and heated at high