Spicy, tangy, and Delicious Rasso/Rassam
In South Africa we called this dish, Rasso, most likely derived from Rassam, the correct word. For those not familiar with Rassam, it is a delicious spicy, tangy sour soup. It is often served with dhal, rice and curries.
Many people like to pour themselves a bowlful of Rassam and sip on it. In my childhood home, Rassam was mainly made when my father had a cold. The hot spicy soup is excellent in opening up the nasal passages. In my husband's family, it was made much more often.
My mother in law gave me her recipe for Rassam. Over the years I have made slight changes. This Rassam is quite delicious. Please note that I use the term, dhania, coriander and cilantro interchangeably because it is the same herb.
Here is the recipe.
Potatoes and dhal make an excellent accompaniment to Rasso. Some Rasso has been added to the rice
All the ingredients are in pot. Will be done after it comes to the boil
Dhania/Cilantro, garlic, red chilies, coriander, cumin and mustard seeds are a few of the ingredients
I am not sure how the term, King Soup originated, Perhaps it is because of all the spices that are used. If anyone has the answer please share. You may add more or reduce the amount of chilies used. There are many ways to cook Rassam, including adding dhal as an ingredient.
It is also served on special ocassions. It does heighten the flavor of the meal. This dish has no dairy products and is vegan
If you have any questions, comments, or would like to celebrate your mother as well, submit a recipe of your own via email to me, Nirmala, at:
I will respond to inquiries. The site will be regularly updated with tasty recipes and hints and tips. You will find my contact information at Contact
Now quickly and easily navigate to your next destination.