Make a very smooth paste of coconut, red chillies with minimum amount of water.

In a mortar and pestle, take teppal with a table spoon of water and crush them slightly (do not make a paste, just bruise them so that the aroma comes out).

Cut okra in long pieces.

In a thick bottomed pan, take the coconut paste, okra, kokum (or tamarind), salt, teppal along with the water used to crush them.

On a medium-low flame, let it cook till okra is completely done.

Serve hot as a side dish.