Roast the Vermicelli

1. Heat the ghee in a skillet over medium heat.
2. Add the vermicelli and cook, stirring often, until it turns a shade darker and smells toasted.
3. Transfer the vermicelli to a plate and set aside.
4. If using pre-roasted vermicelli, reduce this step to 30 seconds to 1 minute, just to warm it in the ghee.

Cook the Vegetables

1. In the same skillet, heat the oil over medium heat.
2. Add the mustard seeds and let them pop.
3. Add the cumin seeds, asafoetida, curry leaves, and green chili.
4. Cook for a few seconds, just until the spices are fragrant.
5. Add the mixed vegetables, turmeric, and salt.
6. Cook for 4 to 6 minutes, stirring now and then, until the vegetables are nearly cooked. If the pan gets dry, add 1 to 2 tablespoons water.

Add the Vermicelli

1. Add the toasted vermicelli back to the skillet.
2. Pour in 1 1/2 cups hot water to start.
3. Stir once, cover, and cook over low heat for 3 to 5 minutes, until the vermicelli has absorbed the water and is just cooked.
4. Check early. Thin vermicelli can soften in only a few minutes.
5. If the vermicelli is still firm and the pan is dry, add another 1/4 cup hot water and cook briefly.

Finish

1. Turn off the heat and let the upma sit covered for 2 minutes.
2. Fluff with a fork.
3. Stir in grated coconut and chopped coriander, if using.
4. Serve warm.