However, this can be a bit confusing because "Seeragam" also refers to cumin in English. To be more specific, you can use the following terms:
* கொத்தமல்லி (Koththamalli): This refers to coriander leaves.
* பச்சை கொத்தமல்லி (Pacchai Koththamalli): This literally translates to "green coriander" and is used to specifically denote the leaves of coriander.
While parsley isn't as common in South Indian cooking as coriander, it's still available in some markets. To avoid confusion, you can always show a picture of parsley and ask for it by its English name.