1. Scrap the skin of the snake gourd slightly to remove the snowy skin.
2. You can skip this step, do only if desired.
3. Cut the snake gourd into tubes and halve the tubes vertically.
4. Remove the soft, centre portion with a cutlery knife and wash the snake gourd.
5. Stack two or three pieces and slice the snake gourd into thin crescents.
6. Chop the onions finely,keep aside.
7. Mix the cut snake gourd with salt and moong dal in a big plate and keep it in a slanting way to let the excess water drain.
8. Keep aside for 10-15 minutes, water will ooze out of the mixture.
9. Squeeze out the excess water, you will get a lot of water.
10. Heat kadai with oil and temper with the items given under `To temper`.
11. Add the chopped onions and fry till transparent.
12. Add the snake gourd and fry for a minute and press it lightly and cook covered for 4 minutes (stirring in between)
13. Mix in the coconut and stir well for a minute and transfer to the serving dish!

Note: Squeezing out the excess water gives a dry poriyal, so make sure you squeeze out the excess water!

Recipe courtesy: Rak`s Kitchen