Take water, chopped apples, chopped ginger and chopped onions in a pan.
close cook for 10 minutes or until apples are soft.
Meanwhile, grind coconut, cumin, curry leaves and green chilli to a paste.
add the paste to the cooked apples along with salt.
fry until the raw smell of coconut leaves and the mixture is dry.
cool and transfer to a bowl.
Further, add curd and mix well. Adjust salt if needed
For tempering: Heat oil and crackle mustard seeds.
further add browkn red chillies, curry leaves and once leaves are crisp.
add the tempering to the pachadi and mix once.
serve fresh.