• Add a few cups of water to the tamarind left over from making kodukapuli kozhambu (or any left over/ used tamarind). Mash well with your fingers to release as much of the pulp as possible. Strain and discard and remaining pulp, fibres, and seeds.
• In an eeya chombu or other cooking vessel, mix the left over puli kozhambu and the extracted tamarind water. If you are using an eeya chombu, ensure it’s at least ¾ full; add more water to the ¾ mark if not. You can go up to a “bucket alavu” (bucket measure) after all!
• Add the tomato, squeezing with fingers to release juices, soften and hasten the cooking process.
• Place the vessel on the stove and turn on the flame (on medium-low if using an eeya chombu). Add the rasam powder. Allow this to simmer until the mixture becomes slightly frothy. The dal quotient in this rasam is low, so expect some frothing, but not too much rising.
• Add a little salt and jaggery—or adjust, to taste, keeping in mind that the kuzhambu would have had these ingredients already.

To season:

• Heat the ghee and add the dry spices. Wait for these to crackle and pop, then follow with the curry leaves, and finally the neem flowers.
• Fry well and pour over the waiting rasam, switch off the flame, and serve hot with a soft rice