Lightly crush the cardamom pods, black peppercorns, cloves, and cumin seeds in a mortar and pestle or with the back of a spoon until they crack open to release their oils.

Pour 2 cups of water into your mixing bowl or pitcher and add the chopped jaggery. Stir continuously for 2 to 3 minutes until the jaggery completely dissolves into the water with no lumps remaining.

Pour the tamarind pulp into the dissolved jaggery water and stir well to combine, breaking up any sticky parts to distribute evenly throughout the liquid.

Add the crushed cumin seeds, black peppercorns, cardamom pods, cloves, and ginger to the mixture. Stir everything together until the spices are evenly distributed.

Pour in the remaining 2 cups of water and stir well to combine. Add the salt and stir again, tasting and adjusting if needed. Add the green chili now if using extra heat.

Let the panakam sit at room temperature for 30 minutes to 1 hour so the spices can infuse their flavors fully into the liquid.

Pour the panakam through a fine-mesh strainer into a clean pitcher or bowl to remove the whole spices, ginger pieces, and tamarind solids. Press gently on the solids with the back of a spoon to extract remaining liquid.

Transfer the strained panakam to the refrigerator and chill for at least 1 hour before serving. Serve in tall glasses over ice cubes, garnished with fresh mint or lime if desired.