Stir 1 tsp tamarind paste and 3 tsp jaggery into 250 ml water in a tall glass until dissolved.
Add 0.25 tsp cumin powder, 0.25 tsp black pepper, 0.25 tsp cardamom and 0.25 tsp black salt.
Stir well, strain if needed and add ice.
Ladle it out at Ugadi celebrations alongside obbattu.
Enjoy your drink!Curated & designed by Sudeep Sachdeva
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