Add apple, red chilli powder, haldi and salt in a medium sauce pan. Add about a cup of water and mix well.
Cover and cook on medium flame until apple pieces turn translucent.
Meanwhile, grind coconut and jeera to a smooth paste using a little water.
Once apples are cooked, add the ground coconut paste and bring back to a boil.
Turn the heat to low. Add the whisked yogurt. And mix well to combine.
Turn off the heat.
Prepare the tadka/tempering - Heat oil in a small frying pan and when the oil is hot, add mustard seeds. When it starts popping add the methi seeds and red chillies and curry leaves.
Pour the spices along with the oil into the pulissery.