This is a very simple preparation using fresh coriander leaves. It is basically a taste enhancer. One of my favourite preparations. I make this often, when coriander leaves are abundantly available. It is so versatile that you can sprinkle it on virtually anything – and be transported to a new world of taste. I have tried it with dals, breads, salads, chutneys. But my all-time favourite is with vegan curd rice. It easily lasts for a couple of months under refrigeration.

Ingredients
100 gms fresh coriander leaves
3/4 cup split black lentils (urad dal, ulutham parupu)
4-5 dried red chillies (adjust according to taste)
A generous pinch of asafoetida (hing, perunkayam)
A marble sized ball of tamarind (de-seeded)
Salt to taste
Method
Wash the coriander leaves and spread them on a kitchen towel to dry
Let them dry completely so that there is no moisture
Chop the coriander leaves fine
Set aside, again on a kitchen towel to ensure that all the moisture has been eliminated
Heat a wok and add the split black lentils and red chillies
Roast till the lentils turn golden brown (ensure that the chillies are not burnt)
Switch off flame and add the tamarind, asafoetida and salt
Set aside to cool
Then transfer to a blender and pulse to a coarse powder
Add the coriander leaves and pulse again
Remove from blender and shape into small balls
Transfer to an air-tight container and refrigerate
Use as your imagination dictates
Enjoy!