firstly, in a large kadai, take 1 tomato, few curry leaves, 3 clove garlic, ½ tsp turmeric, ½ tsp jaggery, 1 tsp salt, 1 cup tamarind extract and 3 cup water.
cover and boil for 15 minutes or until the tamarind extract is cooked well.
add in 1 cup toor dal and 3 cup water. mix well and adjust consistency.
boil for 2 minutes or until it turns frothy.
further add in prepared kalyana rasam powder, ½ tsp salt and mix well.
boil for 2 minutes or until flavours are absorbed.
prepare tempering by heating 1 tsp ghee and splutter 1 tsp mustard, pinch hing, 1 dried red chilli and few curry leaves.
pour the tempering over rasam and add 2 tbsp coriander. mix well.
finally, enjoy kalyana rasam with hot steamed rice.