To begin making the Raw Jackfruit and Peanut Masala Poriyal , let us first cut the raw jackfruit. In order to do that we have to first grease our hands and the knife that is going to be used with oil.

This important tip ensures that the hands don't get sticky from the natural fruit latex/sap present in the fruit, does not get onto your hands and makes the cutting process hassle-free.

Keep a bowl of water mixed with some salt, ready to put the cut raw jackfruit pieces to avoid discolouration of the fruit.

Now that your hands and knife are well greased, cut the the jackfruit in half, discard the skin and start making 1 inch pieces and then soak them in the salted water.

To start cooking the Raw Jackfruit, place the cut pieces of raw jackfruit in a pressure cooker with 1/4 cup of water and pressure cook for 6 whistles, reduce the heat and continue to cook for 10 minutes. Turn off the flame.

Allow the pressure to release naturally. Drain the raw jackfruit pieces and set aside.

In a heavy bottomed pan, heat oil on medium heat, add the mustard seeds and curry leaves. Allow the mustard seeds to crackle.

Add the peanuts and pan fry till the peanuts are well roasted. Do this over medium heat, so the peanuts get roasted well from the inside.

Once the peanuts are roasted well, add in the boiled raw jackfruit, sambar powder, turmeric powder and salt. Stir well for a few minutes until all the spices are well combined into the Raw Jackfruit and Peanut Masala Poriyal. 

After a few minutes, stir in the lemon juice and turn off the heat. Check the salt and spices and adjust accordingly. Serve hot as a side dish for indian diabetic meal.

Serve this Raw Jackfruit and Peanut Masala Poriyal Recipe along with Chettinad Style Poondu Rasam Recipe (Garlic Rasam Recipe ), Steamed Rice Recipe and Elai Vadam for a complete South Indian meal as well as a side dish for a indian diabetic meal.