Prepare a paste of coconut, green chillies, and mustard seeds using a blender with a little water. Set aside.

Heat a pan and add chopped fruits with 2 tablespoons of water.

Cook on simmer for about 5 minutes, or until fruits are softened.

Add turmeric powder, salt, and jaggery. Stir well.

Add the coconut paste to the pan and cook for a few minutes until the water is absorbed.

Remove from heat and add whisked yogurt. Mix gently.

Heat oil in a separate pan.

Add mustard seeds, dry red chillies, and curry leaves to the hot oil.

Sauté for about a minute until the mustard seeds splutter.

Pour the tempering over the fruit pachadi.

Mix well to combine.

Refrigerate until served.