• Dry roast semiya / Vermicelli Until Light golden brown. Keep a side.
• Heat 1 Tablespoon oil/gee in a pan, add cashew nut. Fry until golden brown, remove from oil.
• Add remaining oil/ghee, pop mustard. Add onion, red chili, and green chili and curry leaves. Sauté until onion becomes light brown and soft.
• Add water and salt, allow boiling.
• When it starts boiling, add roasted semiya/ Vermicelli. Mix well.
• Cover and cook until all water is absorbed (it will take 5 to 10 minutes). Uncover and stir occasionally to prevent sticking and burning.
• Turn off the heat; garnish Semiya Upma with fried cashew nuts. Serve warm, enjoy!