Most of Kerala's Hindus, except its Brahmin community, eats fish, chicken, beef, pork, eggs, and mutton. The Brahmin are famed for their vegan cuisine, especially varieties of sambar and rasam. A thick vegetable stew popular in South and Central India called avial is believed to have originated in southern Kerala. The avial, eaten widely in the state, is an important vegetarian dish in Kerala sadya. In most Kerala households, a typical meal consists of rice served along with vegetables and fish or meat dishes. Kerala also has a variety of breakfast dishes like idli, dosa, appam, idiyappam, puttu, parotta and pathiri served with sambar, coconut chutney, mutta curry (egg curry), kadala (chickpea) curry, green peas, chicken curry, beef curry and mutton curry.