Tomato Lima Beans Curry (Tamata ukkera)

tomato ukkera, tomato lima beans curry, tomato curry

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tomato ukkera, tomato lima beans curry, tomato curry

Total Time: 30 minutes
Preparation Time: 5 minutes
Cooking Time: 25 minutes
Serves: 2-3


  • Oil: 4 Tbsp
  • Curry Leaves: 5 (opt)
  • Fenugreek Powder: ¼ tsp (opt)
  • Onions: 1 medium (1/2 cup) chopped
  • Green Chiles: 4 small slit
  • Ginger Garlic paste: 2 tsp
  • Coriander powder: 2tsp
  • Cumin Powder: ½ tsp
  • Turmeric powder: ¼ tsp
  • Chili powder: 1 ½ tsp
  • Salt to taste
  • Lima Beans: ½ cup (frozen)
  • Tomatoes: 3 medium/ 1 lbs sliced
  • Green onions: 1 chopped (only the green part, white part can be add to ½ c onions) (opt)
  • Sesame seeds Powder: 1 ½ – 2 Tbsp (dry roast the seeds and make a powder)
  • Cilantro: chopped according to your liking


  • In a pan heat oil, add curry leaves, fenugreek pwd, onions and sauté until onions are translucent.
  • Add green chillies, ginger garlic paste and sauté for a minute.
  • Add coriander pwd, cumin pwd, turmeric and stir.
  • Add chillie pwd, salt lima beans and mix well.
  • Add tomatoes and stir well.
  • Cover the pan and cook on medium high heat for approx. 10 minutes, stirring occasionally.
  • When the tomatoes are cooked, remove the lid, add green onions, til pwd
  • Cook for another 10 minutes on medium heat stirring frequently.
  • Add cilantro, turn off the heat.
  • Serve with hot rice.


  • Egg eaters can substitute lima beans with 3 boiled eggs or use both lima beans and the eggs.
  • Lima beans can be substituted for frozen pigeon peas or green peas. I personally don’t like frozen green peas that we get in the USA. I find it too sweet.

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