Mix together tamarind paste and pomegranate juice in a Nirlep non stick pan and cook. Cut the cucumbers into big cubes.
Mix together cucumbers and watermelon in a bowl. Sprinkle ¼ tsp black pepper powder and salt and mix.
When the pomegranate juice thickens, transfer it into a bowl. Add the remaining black pepper powder and salt and let it cool down to room temperature.
Arrange spring onion green stalks on a serving plate, transfer the watermelon salad over them, drizzle the tamarind pomegranate dressing over and serve.