The leaves of the Coriander plant are referred as coriander leaves, cilantro .fresh leaves and the dried seeds are the most commonly used in cooking.The fresh leaves are an essential ingredient in many South Asian foods (particularly chutneys), in Chinese dishes and in Mexican cuisines. Chopped coriander leaves are also used as a garnish on cooked dishes such as dal and many curries. As heat diminishes their flavour quickly, coriander leaves are often used raw or added to the dish right before serving. In some Indian and Central Asian recipes, coriander leaves are used in large amounts and cooked until the flavour diminishes.The leaves also spoil quickly when removed from the plant, and lose their aroma when dried or frozen.The dry fruits are known as coriander seeds or coriandi seeds.(source :google)
check health benifits of cilantro here ..
tamrind paste-small lemon size or 2 to 3 tsp thick paste
chilli powder- 3/4 th tsp
salt to taste
sugar /jaggary-1 tsp
seasoning ingredients:urud dal,chan dal, cumin and musturd seeds,dry red chillis,curry leaves
1.Cook tamarind paste on a low flame until it becomes thick like paste or till its raw smell is gone.
2.Take a mixi bowl,add cilantro leaves,cooked tamarind paste ,salt, chilli powder and jaggary grind to a smooth paste along with few table spoons of water.
3.Heat oil in a pan add all seasoning ingredients ,fry till golden brown and then add cilantro paste and fry till raw smell of cilantro gone .
4.Serve with Rice,dosa,chapathi etc.
Note:Check Good info on cilantro Here