Can rasam, a South Indian recipe, be boiled at high temperatures?
Yea, you should not. The principle behind Rasam is the same as the principle behind the soup. You want the liquid to be infused with the optimum flavour from the masala, tomatoes, pepper etc. Beyond that it begins to lose its characteristic taste. Even rasam that has been heated repeatedly, tastes much worse than one that has been heated just once. If you make Rasam with whole peppers like in my place, the spiciness become unbearable if you boil it too much.