firstly, in a pan dry roast 1 tbsp toor dal, 1 tbsp coriander seeds, ½ tbsp cumin, 1 tsp pepper, 2 dried red chilli and few curry leaves.

roast on low flame until the spices turn aromatic.

cool completely and blend to a fine powder. keep aside.

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.