Sambar (dish) sambar are popular for breakfast or an evening snack in the south Indian states. Roadside restaurants often offer free refills of sambar for idli and vadas. Sambar is also served as a side dish for dosa. Sambar (dish) Sambar, also spelled sambhar or sambaar, and pronounced saambaar, is a lentil-based vegetable stew or chowder, originating from the Indian subcontinent, cooked with a tamarind broth. It is popular in South Indian and Sri Lankan cuisines. According to food historian K. T. Achaya, the earliest extant mention of sambar in literature can be dated to the 17th century. Sambar is made either
Pulse auscultation, traditionally using a stethoscope and counting it for a minute. The radial pulse is commonly measured using three fingers. This has a reason: the finger closest to the heart is used to occlude the pulse pressure, the middle finger is used get a crude estimate of the blood pressure, and the finger most distal to the heart (usually the ring finger) is used to nullify the effect of the ulnar pulse as the two arteries are connected via the palmar arches (superficial and deep). The study of the pulse is known as sphygmology. Claudius Galen was perhaps the first