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A thin soup of southern India, typically made with tomatoes, tamarind, and various spices including turmeric, coriander, cumin, and red chilies, often served with steamed rice.

[From Tamil rasam, juice, flavor, rasam (Sanskrit rasaḥ, plant sap, fruit juice, essence; akin to Latin rōs, Lithuanian rasa, and Old Church Slavonic rosa, dew + Tamil -am, neuter singular noun ending), and probably also partly from Malayalam rasam (Sanskrit rasaḥ + Malayalam -am, neuter singular noun ending).]