firstly, in a large kadai take chopped tomatoes and tamarind juice.
also add curry leaves, turmeric powder, salt and jaggery.
cover and boil tamarind water for atleast 15 minutes.
further add cooked toor dal and water.
boil for a minute till the dal turns frothy.
now add 2-3 tsp of mysore rasam powder and continue to boil for 2 minutes.
meanwhile, in a small kadai heat oil.
further, add mustard seeds, hing, dried red chilli and curry leaves.
allow the tempering to splutter and pour over rasam.
finally, serve mysore rasam garnishing with chopped coriander leaves.