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
Ultrashort pulse the pulse. The intensity functions—temporal formula_9 and spectral formula_5 —determine the time duration and spectrum bandwidth of the pulse. As stated by the uncertainty principle, their product (sometimes called the time-bandwidth product) has a lower bound. This minimum value depends on the definition used for the duration and on the shape of the pulse. For a given spectrum, the minimum time-bandwidth product, and therefore the shortest pulse, is obtained by a transform-limited pulse, i.e., for a constant spectral phase formula_6. High values of the time-bandwidth product, on the other hand, indicate a more complex pulse. Although optical devices also used