1. Roast cumin seeds in a pan.
2. Add roasted and crushed peppercorns and asafoetida and roast till you get a nice aroma. Add syrup and mix.
3. Add red chilli powder, black salt and salt and mix. Add tamarind pulp dissolved in a little water and cook the mixture for five minutes.
4. Strain through a strainer and use. You can cool and store.