We rarely debate over a main dish. We make rice in 15 minutes, but think for 30 about the accompaniment. Same goes for chapatti, dosai or ildi. For cutlets and French fries, we invariably open any tomato ketchup container. Why not make this healthy herb dip a refreshing sidekick for fried finger food?Method: Wash the mint and coriander leaves thoroughly and pat them dry with a towel. Chop the herbs, onion, and chilli coarsely. Now blend this in a food processor along with the sugar, salt, lemon juice and water. Do not make a paste out of it as it will taste like chutney! The dip has to be crunchy. You may add a few pieces of finely chopped firm tomatoes for that background tangy flavor. This dip can be refrigerated for a week as the lemon juice will ensure its fresh taste. Use them over garlic bread or try sprinkling them over a vegetable salad.
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