Traditional Arrowroot Starch Foods and Drinks

Arrowroot starch should first be mixed with a small amount of cool or room-temperature water to form a smooth slurry. This helps the starch disperse evenly and prevents lumps from forming during cooking. Add the slurry to the remaining liquid and heat gently while stirring continuously. As the mixture heats, the starch gelatinises and gradually becomes smooth, translucent and thicker. The consistency can be adjusted depending on how the arrowroot is being prepared. Use more liquid for a thin koova kanji or arrowroot drink, and less liquid for a thicker koova kurukku or arrowroot porridge. Milk, coconut milk or a sweetener may be added according to household tradition and personal preference.

Important preparation tip: Avoid adding dry arrowroot starch directly to hot liquid, as it can quickly form lumps. Always make a smooth slurry before heating..

In Kerala, arrowroot is commonly known as koova, and traditionally prepared arrowroot starch may be cooked into preparations known locally as koova kurukku or koova kanji. The consistency varies according to household tradition and preference. Koova kanji is generally prepared with a thinner consistency, while koova kurukku is typically thicker. Milk, coconut milk or a sweetener may also be added according to preference.

In older English-language cookery, a thin cooked preparation of arrowroot starch and water was commonly described as arrowroot gruel.
Although the word "gruel" is not normally used in Kerala, the basic preparation is similar to traditional arrowroot preparations in which starch is dispersed in water and cooked until it thickens.

A thicker preparation is often described in English as arrowroot porridge. Arrowroot porridge also has a traditional presence in parts of the Caribbean, where arrowroot has historically been cultivated and consumed.

Arrowroot can also be prepared with more liquid to produce a drinkable consistency. In Kerala, variations may include milk or coconut milk, depending on household tradition and personal preference.