Prepare all the ingredients and keep them ready.

Heat oil in a preheated pan.

Add mustard seeds and allow them to crackle.

Add curry leaves and saute for a few seconds.

Add the cut okra, sprinkle some salt, and stir.

Cover the pan and cook the okra until done, stirring intermittently to ensure even cooking.

Once 3/4th done, stir in the sambar powder, turmeric powder, and idli paruppu podi.

Cover and cook for another couple of minutes.

Finally, stir in the fresh coconut and check if more salt is needed, adjusting to taste.

Turn off the heat and transfer the okra curry to a serving bowl and serve hot.