Vermicilli: 2 cups
Green chillies: 4
Coconut: 3 table spoons
Mustard Seeds: 1/2 tea spoon
Urad dal: 2/3 tea spoon
Sugar: 1 table spoons (This can be varied. Upma tastes best when it is sweet and spicy)
Oil: 1 tea spoon
Ghee: 1 table spoon
Curry Leaves
Salt: to taste

Heat ghee (need I say, in a pan?); add vermicilliĀ  and roast till it turns slight brown in color (If you are going to fool around the kitchen while this is going on, like I tend to do, I recommend you keep the burner on a low flame). In an other small pan pour oil, add mustard seeds and allow to splutter, then add urad dal, green chillies, and curry leaves. Add this to vermicilli. Also add sugar and salt. Mix. Add about 1/2 cup of hot water (best to keep water to boil while roasting the vermicilli. Saves time, you see) and stir, till the vermicilli cooks. After cooking for sometime, if you feel all the water has evaporated and yet, vermicelli is not cooked, then add water in very little quantity and repeat. Very crucial part. (Statutory warning: Water in excess, even by minuscule amounts causes upma to cluster together in lumps; moist gooey lumps). Finally, add grated coconut.
Serve hot and Enjoy!

Serves: 4 (supermodels on a crash diet)
Preparation time: 15mins if you are an expert. Else, just cutting the green chillies into small tiny bits can take most of the morning.