- Makar Sankranti also known as Makara Sankranti marks the transition of the sun into the zodiacal sign of Makara (Capricorn) on its celestial path,which is the first change in the zodiac after the winter solstice and is the first day of the month of Magha.
- The festival is celebrated in various parts of the Indian subcontinent to observe the day which marks the shift of the sun into ever-lengthening days. The festival is a seasonal observance as well as a religious celebration. Makara Sankranthi is a solar event making it one of the few Hindu festivals which fall on the same date in local calendars every year i.e 14 January
- On 14 January, it is celebrated as Makar Sankranti or Sakraat or Khichdi (in local dialects). As in other parts of country, people take baths in rivers and ponds and feast upon seasonal delicacies as a celebration of good harvest. The delicacies include chura, gur (jaggery), sweets made of til (sesame seeds) such as tilgul, tilwa, maska, etc., curd, milk and seasonal vegetables. Kite flying festivals are organised, albeit on a small scale.
- On 15 January, it is celebrated as Makraat (in some parts of the state) when people relish special khichdi (dal-rice replete with cauliflower, peas and potatoes).
- The festival is one of the most important. People start their day by worshipping and putting til (sesame seeds) into fire followed by eating "dahi-chuda", a dish made of beaten rice (chuda or poha, in Hindi, or avalakki, in Kannada) served with a larger serving of dahi (curd), with cooked kohada (red pumpkin) that is prepared specially with sugar and salt but no water. The meal is generally accompanied by tilkut and lai (laddu made of til, chuda and rice). The festive meal is traditionally made by women in groups. Since the meal is heavy, lunch is generally skipped on the day and the time is, instead, spent on socializing and participating in kite flying festivals.
- At night a special khichdi is made and served with its four traditional companions, "char yaar" (four friends) — chokha (roasted vegetable), papad, ghee and achaar. Since such a rich khichdi is generally made on this festival, the festival is often colloquially referred to as "Khichdi"
