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Use of straight vegetable oil (SVO) directly in the engine creates several operational and durability problems such as severe engine deposits, injector coking, piston ring sticking, gum formation and lubricating oil thickening. These problems relate to the high viscosity, poor volatility and cold flow characteristics of the vegetable oils due to large molecular weight and bulky molecular structure. Researchers have suggested different techniques for reducing the viscosity of the vegetable oils, which are dilution/blending, eating/pyrolysis, micro-emulsification and transesterification. This research paper investigates the viscosity of preheated karanj oil at various temperatures and in running a Kirloskar, twin-cylinder-type, DI diesel engine with preheated karanj oil. The karanj oil was preheated with the help of the hot exhaust gases so that its viscosity reduced and then it was injected into the engine.