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Its a great accompaniment with many of Tam Brahmin kitchen dishes like Keerai Masiyal- Spinach mash , Molagutal and many more. It has been my brother's & mine hot favourite and I remember my mother storing it in Jar for 1 month or so everytime she made it.
Some of my pre marriage dinner time nostalgic memories are linked with this pickle like thing.With my mother's receipe in my cook book , I tried to replicate it .. It was just the same in GUI & taste. What a sigh of relief when I completed it & had it with curd rice.

Ingredients:

1. Kadala Parup (Chana Dal) - 1/2 Cup
2. Ultham Parup(Urid Dal) - 1/2cup
3. Red Chilli - 5 - 8 nos .I used 5 of them
4. Tamarind - small lemon size
5. Peringayam ( Asafoetida) - 1 tsp
6. Kothamili (Coriander /Cilantro) - 1 Big Bunch ( washed and dried without water)
7. Oil - 1 tsp
8. Jaggery - 2 * lemon size quantity . Broken into small pieces
9. Salt to taste

How do we go about this Cilantro Balls ?

1. In a kadai , Add the Chana Dal & tamarind fry for about 2 min . Now add the urid dal and fry was 2 more min until the dal turns slightly golden brown .
2. To this , add the oil & drop in the red chilli & sprinkle the asafoetida powder & required salt .Saute for 2 more min & now turn off the flame and keep it aside. Allow it to cool.
3. Let the cilantro leaves be washed well ,dried without water & chopped finely. Dry it open in the sun to get rid of maximum water , apart from drying inbetween your towel. If a little water is left , add the cilantro leaves to a kadai and saute it for 2 min to eliminate all the water.
4. In a blender jar, first powder everything other than cilantro leaves & keep it aside. It will not be very smooth.texture will be Rava like.
5. Now add the cilantro leaves to the blender on its own & blend it. Add jaggery & blend it with it. Now add the remanining powders and blend all together.
6. Make small balls out of it and store it in a jar.
PS: Add very few droplets of water if required for grinding the cilantro leaves.