Heat oil in a pan and fry the cumin seeds.
Add the bay leaves, broken dry red chilies and curry leaves, fry for a few seconds.
Add the cashews and lightly fry until they are golden brown in color.
Add the vermicelli noodles to the pan and lightly roast for a minute (as we are using roasted thin vermicelli, this is very much enough. If you are using vermicelli which is not roasted you should roast it for few minutes until the vermicelli is lightly browned).
Add the grated or shredded coconut to the pan, add salt and roast the coconut in low heat for few minutes until the coconut starts to change in color to light brown. You may add an extra spoon of oil if needed.
Add the spices - turmeric, red chili powder and garam masala powder to the pan and mix the contents well, saute for another 1 minute.
Add the water and bring the water to a boil, keep stirring in between to avoid the vermicelli from sticking.
Once the water starts boiling, cover the pan with lid, and cook in very low heat for about 8 minutes.
After 8 minutes of cooking, open the lid of the pan and see if the vermicelli is cooked and if the water is all absorbed.I
f there is any little water remaining, you can cook with the lid open for about 1 to 2 minutes in medium heat so the remaining water will be evaporated. Make sure you stir in between and not to cook for a long time, to avoid the vermicelli getting burnt at the bottom of the pan. Simple and delicious vermicelli upma with roasted coconut and masala is ready to be served! Enjoy the vermicelli upma with any chutney, papad (crackers) or vegetarian curry or just enjoy it as it is without any sides!