Wash and cut the kuchi kizhangu into equal length logs. Divide into two. Peel off the skin (brown+ pink layers) using a spatula.
Wash the kizhangu well to get rid of any dirt. Slice carefully in a sharp slicer into thick slices.
As you slice, stack the slices uniformly. Once you gather all slices from that piece,
Hold the slices perpendicular to the slicer and slice to get match sticks shaped tapioca.
Repeat to finish. Heat enough oil to deep fry in a kadai.
Add the tapioca match sticks in sprinkled way.
Once bubble reduce slightly and the bubble noise reduces, put the flame to low or medium.
Deep fry until the bubbles and sound stops completely. Take care not to let it too brown.
Repeat to finish. Once done, drain over paper towel.
Sprinkle salt and chilli powder to serve.