1. Boil 250 gm tamarind along with 250 gm jaggery and a pinch of salt.
2. After it cools down, remove the pulp and strain.
3. To this, add, rock salt, black pepper and cumin powder. keep aside.
4. In a jar, add the mixture along with mint leaves, grind it to a fine paste.
5. Add 4 cups chilled water, mix well. pour in popsicle moulds and freeze for 6-8 hours
6. Sprinkle some salt and red chilli powder for that extra kick. serve chilled.