Dry roast the vermicelli noodles (semiya noodles) in a pan for a few minutes. If you are buying roasted vermicelli noodles, you can skip this step.
Heat oil in another pan and add mustard seeds.
When the mustard seeds splutter, fry broken dried red chilies and curry leaves.
Add black pepper corns and cashew nuts, fry for a few seconds.
Add the dry roasted vermicelli noddles to pan and mix well, saute for 1 to 2 minutes.
Add the coconut and mix well, saute for 2 minutes.
Add the salt, garlic and ginger mix well and saute for another 1 minute.
Switch off the stove and keep the vermicelli mixture aside.
Heat the water in another saucepan, and bring the water to a boil.
As the water starts boiling, add the water to the vermicelli mixture, mix everything well.
Transfer back vermicelli mixture with water back to the stove, keep in low heat, cover the pan and cook the vermicelli mixture until the vermicelli is cooked and water is all absorbed. This usually takes around 3 to 4 minutes of time, but make sure you keep watching it.
After 4 minutes of cooking or when the water is all absorbed and vermicelli is cooked, open the pan and mix well all the contents. You can heat it for another 1 or 2 minutes, keeping the pan open and stirring occasionally. Now the semiya upma or vermicelli upma with coconut is ready to serve! Serve the semiya/vermicelli upma hot with any chutneys you love, or you can just enjoy it as it is!