Wash and drain coriander leaves along with its stem.
Dry roast the sesame seeds for a couple of minutes and keep them aside. They should just start to pop.
Now dry roast cumin and fenugreek seeds till they are fragrant and keep them aside.
Add tsp of oil to the same pan and fry the green chili. This step is optional. You can add green chilis directly as well.
Now take all the ingredients except coriander leaves and grind it into a smooth paste or fine powder. If required add 1 or 2 tbsp of water.
Add coriander leaves to the mixer grinder and make it into a smooth paste.
Transfer the kothimeera pachadi into a serving bowl.