Tamarind – a gooseberry size
Mint leaves – 1/2 cup
Cumin seeds – 2 tsp
Fennel seeds – 1/2 tsp
Black pepper powder – 1/2 tsp
Amchur powder / dry mango powder – 1/2 tsp
Asafoetida – a pinch
Chat masala powder – 1/2 tsp (optional)
Black salt or rock salt for taste
1) Soak the tamarind in 1/2 cup of warm water 30 minutes. Strain out all the pulp and keep the water aside.
2) Wash mint leaves and combine this with tamarind water, cumin seeds, fennel seeds and grind to a fine paste. Add 1/2 cup of water and blend it again. Strain this water and keep it aside.
3) Add 3 cups of chilled water and mix it with the mint water, pepper powder, amchur powder, chat masala, black salt, asafoetida and mix it well.
Serve it chilled in summer. You can also add some boondi before serving.