With the flavor intensity of sun-dried tomatoes, reinforced with rich sesame oil and the bright pungency of Tamil spices, this is currently my favorite thing on Earth! On roast veggies. Mixed into rice or chick peas. On a hot dog. With cornbread. Like ketchup on eggs. Mixed into yogurt for a spicy-yet-cooling sauce. Or for an apocalyptically flavorful pizza.
This recipe is adapted from the kitchen of Mrs. Revathy Ramani in Chennai, who made it clear to me that she makes it differently every time. Some versions use tamarind to make the relish tart; also so it keeps longer. I prefer my thokku without. Like basil pesto, thokku is a great way to preserve summer’s bounty; it’s a treat to discover that last, lost jar at the back of your freezer in January.
