Parsley dishes, including meat, chicken, fish, rice, beans, stews, soups, vegetables, salads, condiments, sauces, and stocks. is sold in food markets as a bundle of both types of fresh herbs. In some Brazilian regions, chopped parsley may be replaced by chopped coriander (also called cilantro, in Portuguese) in the mixture. Parsley is a key ingredient in several Middle Eastern salads such as Lebanese "tabbouleh"; it is also often mixed in with the chickpeas and/or fava beans while making falafel (that gives the inside of the falafel its green color). Parsley Parsley or garden parsley (Petroselinum crispum) is a species of flowering
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"