What is Arrowroot Powder, Arrowroot Flour? glossary, uses, recipe

Arrowroot flour, known in India by various regional names like kooya (Kerala) or paḷua (Odisha), holds a significant place in traditional Indian cooking and health practices. Derived from the rhizome of the Maranta arundinacea plant, it's a fine, white, odorless, and gluten-free starch, often used as a healthier alternative to cornstarch or refined wheat flour. Its gentle nature and easy digestibility have made it a staple in Indian households for generations, particularly for those with sensitive stomachs or during periods of recovery.

One of the primary uses of arrowroot flour in India is as a thickening agent. It's frequently employed in soups, gravies, and curries to achieve a smooth, velvety consistency without altering the dish's flavor or color, as it cooks to a clear finish. Unlike some other starches, arrowroot thickens at lower temperatures, making it a versatile choice for various preparations. Its ability to create a silky texture is also prized in some traditional Indian sweets and desserts, ensuring a delicate mouthfeel.

Arrowroot flour is particularly popular in India for farali (fasting) recipes. During religious fasts, many individuals avoid grains like wheat or corn, making arrowroot an ideal substitute due to its gluten-free and easily digestible properties. Recipes like Farali Pattice (a savory patty) and Khandvi (a thin, rolled snack, sometimes adapted for fasting) often utilize arrowroot flour for binding and texture. It's a trusted ingredient for ensuring that fasting meals are both nutritious and compliant with dietary restrictions.

Beyond savory applications, arrowroot flour also features in some delightful Indian sweets. In Kerala, a traditional dessert called Koova Kurukkiyathu or Arrowroot Halva is made from arrowroot powder, jaggery, and coconut, offering a unique and comforting treat. Similarly, in Konkani cuisine, a traditional arrowroot jelly cake dessert known as Dudali is prepared. These sweet preparations highlight the versatility of arrowroot in creating both firm gels and smooth, comforting confections.

The health benefits of arrowroot flour are widely recognized in India. It's highly valued for its easy digestibility, making it an excellent choice for infants, convalescents, and individuals with digestive issues like diarrhea or indigestion. Rich in dietary fiber and resistant starch, arrowroot can promote gut health, aid in weight management by providing a feeling of fullness, and even support the immune system. It's also a good source of B vitamins (including folate), potassium, and manganese, contributing to overall well-being.

In essence, arrowroot flour is more than just a culinary ingredient in India; it's a part of the country's wellness tradition. Its versatility as a thickener, a gluten-free alternative, and a nutritious component for both savory and sweet dishes, particularly during fasting periods, solidifies its importance. As awareness of its health benefits grows, arrowroot flour continues to be a cherished ingredient in Indian kitchens, adapting to both traditional and modern culinary trends.

Also known as

Arrowroot Powder, Araruta, Indian arrowroot, Araru.

How to select Arrowroot Powder

• Arrowroot flour is available in more supermarkets these days.

• Select flour that is fine and white, similar to cornstarch.

• One way to test for arrowroot is that it gives off a faint smell when mixed with water, although it is odorless when dry.

• Some manufacturers adulterate arrowroot with other starches (like potato starch), so ensure that you purchase from a reliable merchant – if mixed with other starches, your arrowroot recipes may go wrong!

• In some stores, arrowroot can be found in the form of fresh whole root, labeled as Tse Goo or the Chinese potato.

9 Uses of Arrowroot Flour

1. Arrowroot flour is a starch that is primarily used as a thickener in many foods such as puddings and sauces.

2. It can be used in place of plain flour or cornstarch in various recipes. 1 tsp of arrowroot can be substituted for 1 tbsp of plain flour, and 2 tsp of arrowroot can be substituted for 1 tbsp of cornstarch. The powder should be mixed with a cool liquid before being introduced to a recipe, and it should be added towards the end, since overcooking can destroy the gelling properties of arrowroot. Once the mixture thickens, remove immediately to prevent thinning.

3. The advantage of Arrowroot is that it can be eaten during the fasting days as cornstarch cannot be eaten during these days. Some Faraali (fasting) recipes that use arrowroot flour are Khandvi and Faraali Pattice.

4. One of its advantages is that arrowroot thickens at lower temperatures unlike thickeners made with flour or cornstarch and as it turns clear as it sets, it will not interrupt the color of dishes it is included in.

5. The whole root can be used in recipes too. The papery layer should be peeled off before the root is boiled or fried. It can be prepared into chips, flavored with salt and/or spices.

6. The flour is completely gluten free making it perfect for those who are allergic to gluten or want to want to avoid it for some reason.

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7. Lack of gluten in arrowroot flour makes it useful as a replacement for wheat flour in baking. Gluten free breads like Buckwheat and Quinoa Bread can be made with arrowroot flour.

8. It is also used in the preparation of homemade ice cream since it prevents the formation of ice crystals.

9. Korean cuisine uses arrowroot in the form of noodles. Other oriental cuisines also use it for thickening acidic foods such as sweet and sour sauce etc.

How to store Arrowroot Powder

• Store the rhizomes in the refrigerator.

• In the case of flour, it can be stored in an airtight container in a cool and dry place away from humidity and direct sunlight.