The study aimed to standardise an effervescent drink powder based on tamarind (Tamarindus indica L.) prepared from cabinet-dried tamarind pulp powder and to evaluate its sensory and physicochemical properties. The formulation containing 60 per cent tamarind pulp powder and 20 per cent sugar was found to be highly acceptable based on sensory evaluation. The developed beverage powder exhibited high solubility along with acceptable particle size, bulk density, and hygroscopicity. The pH of the formulation was found to be optimal for effervescence upon reconstitution with water. The product was nutritionally balanced, providing an energy value of 60 kcal per serving. The development of a low-cost, nutritious, and acceptable effervescent beverage powder from cabinet-dried tamarind pulp highlights a promising opportunity for value addition in the fruit processing industry. The study demonstrates that cabinet drying can be effectively utilized for producing fruit powders with high solubility when appropriate drying aids are used. Furthermore, tamarind-based effervescent beverage powder shows significant potential for commercial exploitation.