This article from Aaj Tak provides a detailed recipe for making 'Gun Powder', also known as Milagai Podi, which is essential for enhancing the flavors of traditional South Indian dishes such as idli and dosa. The term 'Milagai' translates to 'chili' and 'Podi' means 'powder' in Tamil, reflecting the spicy nature of this condiment. It serves as a dry, spicy chutney that is typically paired with these South Indian staples, adding a distinct taste and aroma that elevates the dining experience.

To prepare this flavorful mix, the article outlines the steps, starting with toasting chana dal and urad dal in a pan until they become golden brown. Following this, the toasted dal is removed, and curry leaves along with dried red chilies are added to the pan, which are then fried until they become crisp. This preparation not only highlights the richness of the ingredients but also perfectly captures the essence of South Indian cuisine, which is known for its vibrant flavors and spices.

The humor behind the name 'Gun Powder' comes from the potent spiciness and aromatic nature of the mix, suggesting a culinary explosion of flavor without any actual gunpowder involved. This fun twist on naming emphasizes the uniqueness of South Indian cooking while encouraging readers to experiment with making this traditional condiment at home.