Tomatoes (prime) and tamarind (secondary) create a sweet and sour background for other flavors. Those other flavors are multi-layered by spices, added to the soup in different forms at different stages of cooking. Garlic, fresh curry leaves, black pepper, and asafetida play an important role among other ingredients. Some heat from chilies makes all the flavors sound and colorful, intense.
It is believed that Rasam is a by-product of Sambar, another important dish of the Southern Indian diet. There is a story about a chef who made this soup at the end of one of the Southern Indian Maharaja’s grand party using sambar leftovers. In Sanskrit, rasa means taste and also refers to juice.
